Kitchen Manager

Location: On-site New York, NY at Magic Mike Live Theater (268 W. 47th Street)

Availability: Full-Time, including nights, weekends and holidays aligned with the show

Salary: $85,000-$90,000

Reports to: Senior Manager, Hospitality & Guest Experience

About the Company

Originally inspired by the hit film franchise, Magic Mike Live has evolved into a global entertainment phenomenon. Designed as a "360-degree" dance and acrobatic spectacle, Magic Mike Live reimagines the traditional male revue for a modern audience. The production combines world-class choreography, live music, and specialized technical design to create an atmosphere that is equal parts exhilarating, sophisticated, and empowering. Magic Mike Live is the flagship immersive production of Free Association Live (FA Live). FA Live is a next-generation live entertainment company, producing performances ranging from intimate immersive experiences to global touring spectacles.

FAL currently oversees the global expansion of Magic Mike Live, which has entertained over 2 million guests from 70+ countries with over 6,000 performances across its Las Vegas and London experiences and past engagements in Miami, Dallas, and Berlin since debuting in 2017. Beyond Magic Mike, FAL develops original, IP-driven live experiences across dance, music, and immersive storytelling.

Bringing heart, humor, and world-class storytelling to every performance, each FAL experience is designed to move people, set a standard of excellence, and defy expectations of what live entertainment can be.

For New York City, Magic Mike Live partnered with Authentic Hospitality, a New York City based hospitality group behind some of the city’s most revered venues (Pebble Bar, Jac’s on Bond, Ray’s), to create Greenlight Lounge, a cocktail experience that will sit adjacent to the theatre. Welcoming guests for drinks and bites pre and post-show, Greenlight at Magic Mike Live will bring Authentic’s trademark quality, creativity and originality to an iconic environment. 

POSITION OVERVIEW

The Kitchen Manager leads the kitchen that produces a premium small-bites menu for Greenlight Lounge, the cocktail lounge adjacent to the theater, which offers both food and beverage service to ticket holders and walk-in guests before, during, and after the show. The theater itself offers beverage service only. The kitchen also supports occasional private events and banquets, such as group bookings and buyouts.

This is a high-volume, precision kitchen: the menu is compact, but orders arrive in heavy waves tied to the show clock, and every plate must be ready, consistent, and beautifully presented within tight service windows. The Kitchen Manager owns every part of that operation, from staffing, training, and prep planning to food quality, cost control, and compliance, so that the kitchen performs at the same premium standard on every shift.

Working closely with the Senior Manager, Hospitality & Guest Experience, the bar team, front-of-house leadership, and the events team, the Kitchen Manager leads the Lead Line Cook, line cooks, prep cooks, dishwashers, and the Receiver on all food and kitchen supplies, and is a key part of delivering the brand’s spirit of empowerment and joy.

• Lead all kitchen staff, including the Lead Line Cook, line cooks, prep cooks, and dishwashers, and set the standard for pace, quality, and professionalism
• Recruit, hire, onboard, and train kitchen staff on recipes, plating standards, station setup, food safety, and kitchen procedures
• Build and manage kitchen schedules around show times, reservations, scheduled events, and expected volume, within labor targets
• Coach, evaluate, and develop team members, address performance issues, and build a positive, respectful kitchen culture

• Oversee kitchen execution across pre-show, in-show, and post-show service windows, stepping onto the line or expediting during peak periods
• Coordinate with front-of-house leadership, servers, runners, and the bar so food reaches lounge guests promptly and ticketed guests are served before curtain
• Make real-time decisions on ticket priority, staffing, and 86’d items, and communicate changes clearly to front-of-house
• Review each service and adjust prep, staffing, and station setup to improve speed and consistency

• Maintain the small-bites menu to recipe, portion, and presentation standards, with consistency at volume
• Develop and maintain recipe cards, plating guides, and prep specifications for every menu item
• Taste and check food throughout service, and hold the team to the premium standard of the venue
• Manage allergen and dietary information and modifications accurately and safely, and keep front-of-house informed
• Contribute to specials, seasonal updates, and menu development in coordination with hospitality leadership

• Plan and execute food for occasional private events, group bookings, and banquets, including passed bites, stationed items, and plated or family-style service
• Review event orders (BEOs) with the events team and plan prep, ordering, staffing, and timing alongside regular show service
• Scale recipes and food costs accurately for large guest counts while maintaining quality and presentation
• Coordinate with the events and hospitality teams on menus, timelines, dietary needs, and service flow

• Manage ordering for all food and kitchen supplies, maintain vendor relationships, and oversee the Receiver on food and kitchen deliveries
• Set and maintain par levels, conduct regular inventory counts, and track waste
• Manage food cost and kitchen labor against budget, and identify opportunities to improve margins without compromising quality
• Maintain accurate kitchen records, including invoices, inventory, prep, and waste logs

• Oversee daily prep planning, opening and closing procedures, and the organization of the line, walk-ins, and storage areas
• Maintain kitchen equipment, schedule preventive maintenance and repairs, and coordinate with facilities as needed
• Ensure the dish area and kitchen are clean, stocked, and running smoothly through every rush

• Ensure full compliance with New York City Department of Health requirements, including food safety, sanitation, temperature control, labeling, rotation, and allergen standards
• Lead preparation for health inspections, maintain required logs and permits, and correct issues promptly
• Enforce all safety and emergency procedures and maintain a safe working environment

Required

• 5+ years of kitchen experience in a high-volume restaurant, bar, hotel, or event venue, including at least 2 years as a Kitchen Manager, Sous Chef, or Chef de Cuisine
• Proven ability to lead a kitchen team through large ticket volumes under tight time pressure
• Experience running regular service and event production on the same shift
• Strong working knowledge of food costing, ordering, inventory, and labor management
• Experience hiring, training, scheduling, and developing kitchen staff
• New York City Food Protection Certificate (or ability to obtain within 30 days of hire)
• Thorough knowledge of New York City Department of Health requirements and inspection procedures
• Calm, organized, and communicative in a fast-paced, high-energy environment
• Ability to stand for extended periods, work in a hot and fast-moving kitchen, and lift up to 25 lbs, with or without reasonable accommodation
• Flexibility to work evenings, weekends, and holidays aligned with the show schedule

Preferred

• Experience with small plates, bar food, or tapas-style menus in a premium setting
• Banquet, catering, or private event experience, including working from BEOs
• Experience in theaters, live entertainment, nightlife, hotels, or event venues
• Fine dining or upscale restaurant experience
• Experience with kitchen inventory, ordering, and scheduling software
• Bilingual candidates are strongly encouraged to apply

• A one-of-a-kind work environment at one of New York City’s most exciting live entertainment destinations
• Employee benefits package including health, dental, and vision coverage for eligible employees
• Discounted tickets for friends and family
• A culture built on inclusivity, respect, and fun

Mike’s Big Apple LLC is an equal opportunity employer, and we value diversity. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.