Back of House Manager

About the role
TALEA Cobble Hill is hiring a hands-on Kitchen Manager to run our kitchen. The menu is cold dishes, sourdough pizza, and snacks. You’ll own day-to-day operations to keep the kitchen consistent, efficient, and well-stocked every shift.

Responsibilities

• Inventory and ordering: Run weekly inventory counts, place orders with vendors, check deliveries for quality and accuracy, and keep food costs and waste in line.
• Par levels: Set and adjust pars based on sales and the season, so we don’t run out or overstock.
• Prep: Build and manage daily prep lists, and make sure dough, cold dishes, toppings, and snacks are prepped on time and to spec.
• Sourdough program: Look after the starter, dough schedule, fermentation, and bake quality.
• Staffing: Schedule the kitchen team, manage labor against budget, and help hire.
• Training: Onboard and train cooks on recipes, plating, station setup, and food safety. Hold the team to TALEA’s standards.
• Food safety and cleanliness: Keep the kitchen ready for a NYC DOHMH inspection at all times, with labeling, FIFO rotation, temperature logs and cleaning schedules in place.
• COGS Analysis and Pricing
• Seasonal Menu Changes

Experience

• 3+ years in a kitchen leadership role (sous chef, kitchen manager or lead cook)
• Proven experience with inventory, ordering and vendor relationships
• Comfortable with scheduling, costing and basic kitchen math
• NYC Food Protection Certificate required (or able to get one within 30 days)
• Calm, organized leader who trains well and keeps standards high

Schedule: 4-5 days a week, 8–9 hour shifts, including weekends and holidays as needed.