Kitchen manager jobs in Islip, NY

ABOUT Bloomingdale's makes fashion personal and fun, aspirational yet approachable. Our mission is to guide and inspire our customers to make style a source of creative energy in their lives. We will always strive to make Bloomingdale's like no other store in the world. Everyone plays a critical role to bring our mission to life. Regardless of position, we believe all colleagues have a voice and access to share their thoughts with every level of leadership. Our colleagues are passionate, driven, entrepreneurial and collaborative. We welcome and embrace diversity of background, thought and opinion while having a lot of fun along the way. JOB OVERVIEW The General Manager (GM) is the clear link between the Bloomingdale's brand vision and how it comes to life in the store. The GM is a local business owner with a shopkeeper mindset responsible for making things happen, effectively driving business priorities to achieve financial results in the respective Store. The GM recognizes the changing market dynamics and will lead by example, dreams big, is intellectually curious and skilled at influencing others. The GM is a floor-present leader who is responsible for leading and developing the Stores' teams. The GM sets the standard for an outstanding customer experience with a customer first, always mindset and drives the engagement of our colleagues. ESSENTIAL FUNCTIONS & CORE COMPETENCIES: The GM has the mindset of an entrepreneur and creative thinker - drives business at the local level. Demonstrates strong business acumen and a point of view about how they will grow their business. Can use data and intuition fluently to support. Works collaboratively with partners to drive their store forward; expects elevated standards in everything we do - the level of service we provide, our visual standards, etc. The GM focuses on the Customer - champion omnichannel business model and level-up understanding of customer needs. Encourages and actively participates in customer discovery that yields conversion and relationships. Delivers on strategies for elevated and differentiated services and experiences; thus, strengthening the relationships between our best sellers and our customers. Exhibits strong influencing and relationship building skills - both internally and externally with the vendor community (i.e., concessions) and in their community. The GM proactively partners cross-functionally through influence and build relationships across central functions to drive their store's business. The GM is active in the store's market, acts as a brand ambassador to represent Bloomingdale's - gaining new customers and goodwill in the local area. Exhibits a strong appreciation for merchandising / product - needs to be able to articulate and substantiate the needs of the market and partner with merchants to strategize what we go after with credibility. Sell what we have and advocate for what we need. GMs must have a passion for style, fashion and creativity, and at the same time have an enthusiastic, never-ending curiosity for how tactical strategies can maximize business, a balance of art & science. Serves as the chief talent manager and is the owner of talent in their store. The GM is a people leader who has a strong ability to guide and provide structure to his/her teams. Motivate teams and sets clear, specific expectations with accountability. The GM is a strong coach who develops his/her talent and grooms future store leaders. The GM demonstrates strong command skills and inspirational floor-present leadership. The GM communicates with clarity, to engage both customers and colleagues in a simple yet dynamic way. Influences customers to love us and inspires colleagues to believe in us. Leads through empowerment and is a role model by demonstrating/executing what is expected of others. He/she is a culture creator and carrier. Exhibits strong functional proficiency. Demonstrates foundation of operational excellence and essentials of running P&L (including expense and shortage). Capitalizes on key business opportunities and delivers on key performance indicators. GMs need to have high say-do ratio and brings strategies to consistent successful execution. Demonstrates ability to be agile and can prioritize in a fast-paced environment - can juggle multiple projects - can identify primary and secondary objectives, prioritize tasks, and communicate effectively to team members and key stakeholders. Ability to monitor and maneuver workflow to achieve priorities. Proven ability to put in place multifaceted retail strategies that support and drive business outcomes. Can make quick decisions. QUALIFICATIONS We encourage candidates with either a bachelor's degree or equivalent work experience in a related field to apply. 5+ years direct experience. Ability to work a flexible schedule with retail hours, including day, evening, weekends, and/or holidays. PHYSICAL REQUIREMENTS Position requires prolonged periods of standing/walking around store or department. May involve reaching, crouching, kneeling, stooping and color vision. Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions. Frequently lift/move up to 25lbs. This position may be eligible for performance-based incentives/bonuses. Benefits include 401k, medical/vision/dental/life/disability insurance options, PTO accruals, Holidays, and more. Eligibility requirements may apply based on location, job level, classification, and length of employment. Click here to see details on benefits.

Compensation: $65,000-$80,000 OTE (Base Salary + Commission) Applicants must have proven diamond jewelry & engagement ring sales experience, including face-to-face engagement ring consultations. We are seeking an experienced diamond-jewelry professional to lead our 5th Avenue New York showroom and overses our LA showroom as Genral Manager US Showrooms . This role suits someone with strong luxury sales experience, a passion for fine jewelry, and the ability to manage and grow a high-performing team in a fast-paced bespoke diamond environment. Rêve Diamonds is a London, NYC and LA-based bespoke diamond jewelry company specialising in engagement rings, wedding rings, eternity rings, tennis bracelets, necklaces and more. KEY RESPONSIBILITIES Sales & Client Experience Act as a brand ambassador, delivering exceptional client service and showroom performance. Develop deep product and brand knowledge and present it confidently to clients. Manage enquiries via email, phone and LiveChat. Conduct in-person consultations in the NYC showroom and virtual consultations when needed. Assist clients through our bespoke design service, preparing quotations and selecting diamonds/gemstones. Liaise with our CAD and workshop teams on bespoke projects. Oversee after-care follow-ups and request client reviews. Ensure the showroom and jewelry displays are always perfectly presented. Business Development Achieve individual and showroom sales targets. Grow and enrich the client database. Use the CRM daily to manage prospects, tasks and opportunities. Lead client-acquisition efforts both inside and outside the showroom. Ensure accurate and complete database management for future CRM activities. Management Lead, coach and motivate the showroom team. Provide weekly objectives, feedback and performance guidance. Recruit, train and evaluate team members. Oversee scheduling, administration and showroom operations. Monitor competitors and identify opportunities for growth. Represent the company at meetings, events, networking and industry functions. Ensure all reporting and analytical tasks are accurate and submitted on time. Maintain flexibility to support the showroom outside regular hours when needed. What We're Looking For Proven luxury diamond jewelry sales experience. Passion for fine jewelry, diamonds and gemstones. Strong ability to build trust and relationships with clients. Consistent history of meeting/exceeding sales targets. Excellent verbal and written communication. High level of professionalism and customer-service standards. Strong administration, organisation and time-management skills. Ability to handle pressure, multitask and work to deadlines. Tech-savvy and adaptable, with working knowledge of Google Docs and HubSpot CRM. Well-presented, security-aware, and able to work independently as well as part of a team. Experience & Skills Minimum 1 year luxury retail or diamond jewelry sales experience. Strong ability to drive sales and manage client relationships. Ability to work varied shifts including evenings and Saturdays. Ability to travel locally and occasionally nationally. Team-leadership, coaching and development skills. Strong communication skills and excellent attention to detail. Fluent English required; additional languages an asset. Must be authorized to work in the U.S. Preferred College/university degree. GIA coursework or Graduate Gemologist qualification.

An industry-leading, vertically integrated real estate firm is seeking a General Manager to take the helm of a modern 900-unit rental community, encompassing a mix of market-rate and affordable residences. The ideal candidate will bring proven leadership and operational expertise in managing large-scale residential portfolios, with a strong background in mixed-income property management. Responsibilities: Serve as the face of the property, ensuring every resident interaction reflects the highest level of professionalism and hospitality. Lead community engagement initiatives, oversee events, and foster a welcoming environment for all residents. Direct the daily operations of the property, encompassing all residential, amenity, and common areas. Provide strong leadership for the on-site team by setting clear goals, delivering performance reviews, approving time off, and ensuring compliance with company policies. Support hiring, onboarding, and continuous staff training. Supervise all maintenance operations, including vendor procurement, contract negotiation, and ongoing vendor relationships. Conduct regular building inspections and promptly address any maintenance, safety, or compliance concerns. Ensure full adherence to building codes, safety regulations, and city/state housing requirements. Oversee emergency preparedness planning, participate in safety drills, and maintain accurate compliance documentation. Partner with accounting and finance teams to manage annual budgets, track operating expenses, and identify opportunities for cost efficiencies. Support timely and accurate financial reporting and variance analysis. Collaborate with the leasing team to oversee renewals, move-ins, terminations, and negotiations. Manage compliance and reporting for mixed-income and rent-regulated units in accordance with NYC housing programs. Spearhead operations for new property development, including coordination during lease-up, stakeholder communication, vendor onboarding, and transition activities. Act as the point of contact for ownership, legal counsel, and external partners regarding insurance, arrears, and other property-related matters. Requirements: 12+ years managing large residential properties, including ultra-luxury and mixed-income communities, with at least 5 years in a senior management capacity. Experience with NYC affordable housing compliance. Experience leading high-performing teams and overseeing all aspects of property operations. Proficiency in Yardi and strong financial and budget management skills. Excellent resident relations, communication, and vendor management abilities. Commitment to operational excellence, safety, and superior service standards. Salary Range: $175,000 - $200,000 plus bonus and comprehensive benefits. The above salary range represents Advice's good faith and reasonable estimate of the possible base compensation range at the time of posting and is not reflective of the total compensation package, which may also include benefits, equity, and other non-cash incentives. Please send your resume for immediate consideration to: nlipari@adviceny.com If you are not interested in this specific opportunity, but know of someone who might be, please share this ad with that individual. Referrals are always greatly appreciated. Advice Personnel *Celebrating over 40 years as New York's trusted boutique executive recruiting & staffing firm

Imagine your ideal job. Now add bowling, arcade games, amazing parties, and delicious food. Our Kitchen Managers combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a Kitchen Manager EMBRACE THE MENU Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff COMMIT TO QUALITY Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. WHO YOU ARE: You're an experienced Kitchen Manager with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 3+ Years of Kitchen Management Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue Experience preparing banquet style events Current ServSafe certification is ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $65,000 to $75,000 per year. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************ #LI-CR1

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Holbrook, NY As a Restaurant Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $100K - $110K Salary + $5K - $8K Bonus! Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

At the Parker our focus is on style that remains functional. We work hard but have a blast doing so. Uptown. Not Uptight. Says it all. The 729 rooms and suites in our midtown location aren't the only things that are top notch. Enjoy over-the-top breakfast at our 5 star diner NORMA's, voted "Simply the best breakfast in New York" by the Zagat Survey and Citysearch. Prefer something meatier? Our hidden spot, burger joint, was rated #1 by Zagat's and Fox News! If you're thirsty, head to Knave for a diabolical espresso or a splendid cocktail. Swim on top of the world in the 42nd floor indoor Penthouse Pool or glisten below in our impressive gym, gravity fitness. Pampering? The underground has it all; our spa Moonshine, TenOverTen nail salon, and Drybar for a first class blowout. Sleek and fashionable function space clustered on the second and third levels offer a total service environment including the latest in information technology. High atop the hotel, the illustrious Estrela Penthouse affords magnificent views of Central Park and the Manhattan Skyline. Job Description WANTED: KITCHEN MANAGER It's not enough to be better, you have to be different! At LPM, our brand is your personality. If you are bright, knowledgeable, witty and confident, then you just may be what we are looking for. DO YOU HAVE WHAT IT TAKES? You are excited to be part of the team that creates NYC's #1 breakfast! You are an early riser ready to rev up our busy kitchens and motivate the team. You are a creative foodie with a passion for pleasing palates. To succeed you will: Use your keen eye for detail to ensure food quality meets LPM standards and guest expectations Train, develop, counsel, and evaluate kitchen personnel when necessary Monitor work stations and delegate tasks responsibly Expedite orders to guarantee prompt and efficient service Thrive working in a fast-paced, high-volume environment Meet deadlines and keep calm under pressure Qualifications NEEDED These Essential Skills are required: At least five years experience in an a luxury hotel kitchen or upscale restaurant Staff management experience Experience with breakfast foods Excellent verbal and written communication skills; fluent in English These Desirable Skills will put you at the top of the stack: Culinary Arts Degree Experience managing Union staff Knowledge of Collective Bargaining Agreement Kitchen Manager/Expeditor experience at NYC restaurant and/or NYC hotel kitchen Multilingual (French, Spanish) Additional Information THE PERKS Medical, Dental, 401K, Free Meals, Vacation and Paid Holidays

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description We are looking for Head Kitchen Manager to help us open our Manhattan cafe! As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Head Kitchen Manager is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): Runs production and service according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed Follows company safety and sanitation policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Implementation of seasonal menu changes Working Conditions / Essential Functions: Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays. Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time. Able to grasp, reach overhead, push, lift and carry up to 50 pounds. Position Requirements: Minimum 3-5 years' experience of progressive culinary/kitchen management experience, depending upon formal degree or training Proven passion for culinary excellence and exceeding guest expectations. Knowledge and proficiency of systems, methods and processes that contribute to great execution. Excellent verbal and written communication skills with the ability to communicate professionally and effectively. Highly organized with strong attention to detail. High School education or equivalent Preferred Skills: Hospitality Education - BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or Proficient in Microsoft Office including Word, Excel, Outlook Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred) ServSafe Certification, Allergens Certification and ChokeSaver Certification Our Benefits and Perks: Competitive pay (typically $85k- $100k, depending on experience) 401(k) (with a vesting match) Parking benefit when in position Free EAP employee assistance programs Flexible schedule with no late nights Health, dental and vision insurance hands on training and classroom training Free meals and drinks Exciting potential for growth Please note that any training that will take place prior to the open day will occur at another one of our New Jersey, Boston or Washington DC, cafes. Join us on our journey to create something special! Please note that Tatte is an E-Verify employer. #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

MFG is hiring an experienced Kitchen Manager with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 2 years of experience in a managing capacity Minimum 4 years of experience in a quality-driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Proficiency in verbal Spanish language a plus Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Job DescriptionKitchen ManagerLocation: Stony Brook, NY A high-energy, fast-paced restaurant group is seeking an experienced Kitchen Manager to lead daily back-of-house operations and ensure consistent execution of high-quality dishes and service standards. This role is ideal for a hands-on leader who thrives in a dynamic kitchen environment and is passionate about food quality, team development, and operational excellence. Responsibilities: Oversee all kitchen operations, ensuring food quality, consistency, and presentation meet brand standards. Train, mentor, and manage kitchen staff, fostering a culture of teamwork, accountability, and respect. Maintain a clean, organized, and compliant kitchen that adheres to all health and safety regulations. Monitor inventory levels and coordinate with suppliers to maintain accurate ordering and receiving processes. Manage food and labor costs to meet or exceed established budget targets. Implement and enforce company policies, recipes, and standard operating procedures. Lead by example during peak service periods to ensure smooth and efficient kitchen flow. Collaborate with front-of-house management to ensure seamless communication and guest satisfaction. Conduct regular line checks, food tastings, and equipment inspections. Track and report daily kitchen performance metrics, including prep levels, waste control, and labor usage. Support hiring, onboarding, and performance reviews for BOH staff. Assist in menu execution, seasonal rollouts, and ongoing recipe development. Qualifications: Minimum 3 years of kitchen management experience in a high-volume, full-service, or fast-casual restaurant environment. Strong leadership, communication, and organizational skills. Proven ability to train and develop kitchen teams. Thorough understanding of food safety, sanitation, and kitchen operations. Skilled in cost control, scheduling, and ordering systems. Ability to thrive under pressure and adapt to changing business demands. Culinary degree or formal training preferred but not required. Availability to work evenings, weekends, and holidays as needed. Benefits: Competitive salary and performance-based incentives Health, dental, and vision insurance options Paid time off and holidays Meal discounts and shift perks Opportunities for career growth within a growing restaurant group

FIND YOUR FIRE! At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. -------------------- DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. -------------------- SALARY & BENEFITS Starting at $75,000 annually depending on experience, plus bonus Health Insurance Dental Insurance Vision insurance Short-term Disability Long-Term Disability Group Life Sick Time & Vacation Time or Paid time off -------------------- As the Kitchen Manager, you will... As a kitchen supervisor, you will manage all activities in the kitchen. Be a teacher and mentor to all back-of-house employees. At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Train kitchen personnel in best practices for cleanliness and sanitation. Control food costs to budgeted levels. Conduct daily shift line checks, ensuring that prepped food is up to company standards. Supervise and inspect all prep procedures ensuring company recipes are adhered to. Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment. Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner. Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures. Be responsible for placing food orders and conducting end-of-period food inventory. Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage. Recognize and cultivate future culinary leaders from within the back-of-house ranks. Be scheduled to open the restaurant 2-3 days per week as the manager on duty. Effectively communicate with other managers and line staff in a fast-paced restaurant environment. Possess the ability to take direction and feedback, using it to improve future performance. -------------------- JOB REQUIREMENTS OF THE KITCHEN MANAGER Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis Language: English, Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications: ServeSafe Certified Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region. Details: Full Time, In-Person, Day, Evening & Weekend availability -------------------- ROLE COMPETENCIES Attention To Detail : Taking responsibility for a thorough and detailed method of working. Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization. Oral Communication: Shaping and effectively expressing ideas and information. Financial Awareness: The ability to read and understand a profit and loss statement. Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. -------------------- SALLY'S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable. IND200

FIND YOUR FIRE! At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone. With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals. -------------------- DESCRIPTION As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations. Reports to the General Manager. Directly oversees the Sous Chef. -------------------- SALARY & BENEFITS Starting at $75,000 annually depending on experience, plus bonus Health Insurance Dental Insurance Vision insurance Short-term Disability Long-Term Disability Group Life Sick Time & Vacation Time or Paid time off -------------------- As the Kitchen Manager, you will... As a kitchen supervisor, you will manage all activities in the kitchen. Be a teacher and mentor to all back-of-house employees. At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Train kitchen personnel in best practices for cleanliness and sanitation. Control food costs to budgeted levels. Conduct daily shift line checks, ensuring that prepped food is up to company standards. Supervise and inspect all prep procedures ensuring company recipes are adhered to. Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment. Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner. Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures. Be responsible for placing food orders and conducting end-of-period food inventory. Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage. Recognize and cultivate future culinary leaders from within the back-of-house ranks. Be scheduled to open the restaurant 2-3 days per week as the manager on duty. Effectively communicate with other managers and line staff in a fast-paced restaurant environment. Possess the ability to take direction and feedback, using it to improve future performance. -------------------- JOB REQUIREMENTS OF THE KITCHEN MANAGER Technical: Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the ability to conduct theoretical food, purchasing, and labor costing and analysis Language: English, Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications: ServeSafe Certified Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region. Details: Full Time, In-Person, Day, Evening & Weekend availability -------------------- ROLE COMPETENCIES Attention To Detail : Taking responsibility for a thorough and detailed method of working. Functional Expertise and Usage: Possess the situational awareness to recognize problems and find creative solutions to those problems Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization. Oral Communication: Shaping and effectively expressing ideas and information. Financial Awareness: The ability to read and understand a profit and loss statement. Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors. -------------------- SALLY'S CORE VALUES Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day. Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests. Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests. We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.

Little Beet is a fast-casual restaurant committed to serving nourishing, real food and living well. By giving people access to better food and providing the knowledge needed to make healthy choices for minds, bodies, and lifestyles, we take pride in serving nutrient-rich lunch, dinner, and catering meals known for their high-quality ingredients, fresh in-house cooking, and unique flavor combinations that appeal to every appetite. Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 50+ restaurants nationwide across three concepts: Le Pain Quotidien and Little Beet. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition. Job Description Responsibilities Provide friendly and attentive service to all guests throughout the entirety of the visit Receive food and beverage orders, enter order correctly into the POS, and follow up with the kitchen as necessary Anticipate guest needs and note any preferences provided by the guest Maintain full knowledge of pastry, bread, kitchen, beverage, and retail items Prepare drinks for the dining room, as needed Handle any guest situations with genuine empathy and elevate to a manager as necessary Complete all opening, mid, and closing procedures; complete daily checklist and side work assignments Organize money and receipts throughout the shift in adherence with the cash handling policy Keep all areas of the restaurant clean and organized by following cleaning checklists Assist with setting up patio furniture and maintenance of outside fixtures and seating area, if applicable for the location Qualifications 3 to 6 months of related restaurant experience or training Experience with POS systems, especially Toast, a plus Flexibility in schedule is highly preferred but not required Ability to be cross‐trained in all areas of the dining room and retail space preferred Ability to speak, read, and understand the primary language(s) of the work location Benefits Enrollment in Company-contributed health coverage plan Accrued Paid Time Off 401k with up to 4% match after ninety (90) days of employment Pre-tax commuter benefits (in applicable States) Team member discounts at all our brands The hourly pay range (plus tips, when eligible) is: $18.00 - $22.00 Convive Brands is an Equal Opportunity Employer. We do not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, political affiliation, sexual orientation, marital status, disability, age, veteran status, or other protected class. Convive Brands celebrates diversity and is committed to creating an inclusive environment for all employees.

Job DescriptionSous Chef / Kitchen Manager -New York, New York Essential Duties and Responsibilities: • Assist General Manager with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style • Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up • Achieve or exceed budgeted labor and other cost centers through proper planning and execution • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: • At least 2 years of Culinary Management experience in a full-service, structured dining establishment • Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality • Strong communication, leadership, and conflict resolution skills * Must have food handlers certificate • Stable and progressive work history; Strong work ethic • Graduate of an accredited culinary program is a plus

Job Description An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Kitchen Manager is responsible for all aspects of the day-to-day operations of the restaurant, production, staff and brand quality. The Kitchen Manager reports to the Operations Manager and Partners. DUTIES & RESPONSIBILITIES: - Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances and oversee cost management. - Work closely with staff to ensure that respective jobs are being executed as per company guidelines. - Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating. - Structure kitchen by utilizing standard recipe cards and plating guides. - Secure all reach-ins and walk-ins so they are locked. - Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service. - Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed. - Create and execute daily and seasonal specials. - Execute all positions on the line and help the line staff as necessary when behind. - Oversee the production and successful execution of all menu items. - Ensure complete compliance with all workplace safety and emergency procedures. - Expedite orders accurately and efficiently to ensure smooth kitchen flow. - Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends. - Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food. - Attend all weekly management and corporate meetings that are scheduled. - Hold mandatory, monthly kitchen meetings and address all issues that arise. - Coordinate ordering of items with the purchaser on a daily basis. - Create and maintain weekly employee schedule. - Prevent breakage by overseeing kitchen crew. - Inspire and motivate the kitchen staff. - Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles. FISCAL RESPONSIBILITY: - Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters. - Review monthly profit and loss statement and act on all variances. - Ensure all overtime is authorized. - Monitor product mix reports making sure menu items are selling. QUALIFICATIONS & JOB REQUIREMENTS: - Certificate or degree in Culinary Arts preferred. - Minimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue. - Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines. - Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment. - Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc. - Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of. - Impeccable service standards, clean work habits with a great attention to detail. - Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor. - Professional demeanor with the ability to interact with all types of team members. - Proven ability to lead a staff and positively influence employee behavior. - Must have excellent verbal communication skills and have the ability to work a flexible schedule. - Bilingual (Spanish/English) preferred but not required. - Computer knowledge including Word & Excel. - Must work well both individually and as a team player. - Strong organization and communication skills. - Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week. - Must be able to facilitate and effectively execute training. - Ability to manage a large team while delegating tasks and ensuring all work is done efficiently. - Coordinate with Purchaser if on staff or place orders directly on a daily basis. - Management certified according to state health department criteria.

Job DescriptionSalary: DOE Kitchen Manager w flexible Schedule No late nights Who you are:The Kitchen Manager is part of and work closely with the leadership team to maintain the highest quality and standards in the daily operations of kitchen. Ensure all pars are met in the kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development all hourly team members. The Kitchen Manager will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. What youll do: Ensure high performance and maintain excellence & hospitality throughout each days specific service periods. Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service. Educate dining room and event service staff on all aspects of food menu & culinary procedures through tastings and staff presentation Maintain positive working relationship with dining room, event and line staff at all times Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen is kept clean, safe and up to all A level health code standards. Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development Consistently looks for internal and external opportunities to build our growing team What we need from you: 2+ years of experience in culinary leadership in a similar environment NYC Food Handler certificate Demonstrated experience in collaborating and communicating across teams Excellent food & beverage knowledge What youll get from us: Competitive salary with bonus potential Medical, Dental, and Vision insurance Paid Time Off Room for growth

Job Description Title Kitchen Manager Report to General Manager. Manage kitchen functions. Oversee day-to-day restaurant operations. Essential Functions Day-to-Day Operations Maintain operational schedule including opening and closing of the restaurant Manage operational reports to senior management in a timely manner Customer Operations Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service. Communicate and work with fellow managers to ensure guest service standards and efficient operations. Resolve customer complaints and report them to Companys management Provide guidance to employees on cash and credit transactions with customers Safety and Hygiene Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations Food and Consumables Management Order food, drinks, and supplies inventory according to predetermined product specifications and received in correct unit count and condition. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Direct the maintenance of proper food holding and refrigeration temperature control points Support delivery to load and unload products Product Management Ensure that all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards. Facilities and Equipment Maintenance Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs Human Resources Management Exercise managerial discretion along with Company's HR department to ensure that the restaurants human resources activities are properly executed Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate Provide orientation of rules, policies and procedures; and oversee training of new staff. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met Execute disciplinary measures based on monitoring of attendance of non-exempt employees Monitor employees health and personal hygiene to prevent possible spread of viruses and bacteria Ensure staff meal money is properly collected and offered only at a given time following company policy Report and handle any on premise accidents by following the incident handling manual Knowledge and Skills Understand Companys policies, procedures, standards, specifications, guidelines, and training programs. Keep learning skills and product knowledge as a role model for staff General Assistance Act as an effective team member to assist other managers for the Company Recommend operational policies to Companys management to improve Companys operational effectiveness and efficiency and compliance with laws, regulations and policies Perform other duties as assigned Perform non-managerial duties as needed or required due to business/scheduling needs

The Master Taquero ensures the flawless execution of all menu items to meet Tacombi standards; They manage the day-to-day BOH operations working hard to meet Labor, COGS and Operations goals. A chef de cuisine works side by side with the GM to make their store a successful location. About Tacombi Founded in 2005 on the balmy beaches of the Yucatan, Tacombi is a quickly growing Mexican taqueria and hospitality company based in New York City. We are always on the look out for awesome talent to join our team, especially as we continue to expand and to open taquerias in new locations. If you're looking join a company that prioritizes employee growth and teamwork, we would love for you to apply! Menu Execution o Execute the menu items as designed by executive chef and as shown in workshops o Lead and monitor all food production to maintain quality and quantity goals o Purchases accordingly to execute menu to its fullest o Execute Menu by following recipes provided by Culinary director Training, Development o Manage the training and development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent through personal development and cross-training o Train senior BOH team-members (receiver & sous) for ordering and COGS management best practices o Manage the performance of each member of the BOH team o Train BOH team to meet DOH standards and for DOH inspection readiness o Trains FOH staff by explaining Menu items during huddle ups Service & Operations o Manage day-to-day kitchen operations; create and maintain systems and processes to increase knowledge, efficiency and productivity of BOH team o Work on daily Order Guide, ensuring full optimization of the quantity of products being ordered o Build and manage a maintenance and repairs calendar o Partner with GM to build strong relationships with service providers o Ensure proper maintenance of equipment Financial Management o Working closely with GM, create and maintain systems and processes to ensure Labor and COGS targets are met and P&L's are aligned. o Works with GM and sous-chefs to ensure waste is very low. o Build weekly BOH schedules to meet labor targets and confirms with KOM if any over time will hit o Manage daily forecast of products to be sold to optimize inventory usage Qualifications: o Able to work any shift and flexible schedule o Able to work long hours o Holder of a Food Handler certificate o Clean and organized with excellent hygiene o Physically fit and able to safely lift up to 50 pounds o Detail-oriented and proactive o Multi-tasks efficiently o Positive attitude o Willing to learn and take direction o Knowledge of Mexican Cuisine o Financial Knowledge Works With: General Manager About our Locations... Tacombi operates nine taquerias across Manhattan and Brooklyn, and we have positions available at each of our locations. Nolita - 267 Elizabeth Street, Manhattan West Village - 255 Bleecker Street, Manhattan Flatiron - 30 West 24th Street, Manhattan Empire State Building - 23 West 33rd Street, Manhattan Fort Greene - 25 Lafayette Avenue, Brooklyn Upper West Side - 202 East 70th Street, Manhattan Financial District - 74 Broad Street, Manhattan Upper East Side - 202 East 70th Street , Manhattan Williamsburg - 242 Metropolitan Avenue, Brooklyn Long Island City - 27-10 43rd Ave, Queens Forest Hills - 71-22 Austin St, Queens , NOW HIRING! What we offer... Career growth: We have seen growth through learning, resourcefulness and persistence and can offer an aggressive career path to those that share these qualities. Health: Our team is our most important asset. We offer 50% subsidy for our Management employees, with the option to add spouses and family under our plan at employee's cost. Dental, and vision are also offered at employee's cost. Commute: Easing your daily commute with Alice Tax Saving benefits for mass-transit & parking. Pre-Tax Health Care Expenses: increasing savings though Alice with Health Spending Account (HSA) and Flexible Spending Account (FSA) Dependent Care: as you take care of yours, Alice takes care of your pre-tax savings on dependent care expenses Retirement savings: 401(k) plan to prepare you for the future. Referral Bonus: We are committed to working with and sharing our taco adventure with the best and brightest. If you can help us find Tacombi talent, we'll show our appreciation and reward you. Growing set of benefits: Always looking to take care of our own the best way we can.

Job DescriptionDescription: The Executive Kitchen Manager at Goop Kitchen will be responsible for overseeing the daily culinary operations of the kitchen, ensuring the preparation and execution of high-quality dishes in line with our clean, health-conscious standards. This position will work closely with the Sr. Director of Kitchen Operations, Area CDC, and kitchen staff to maintain the integrity of our menu, drive innovation in our offerings, and support Goop Kitchen's mission of promoting nutritious, flavorful, and sustainable eating. Requirements: "* Culinary Leadership: Lead kitchen operations, ensuring that all food preparation and presentation meet Goop Kitchen's high standards for health-conscious and allergen-friendly meals. * Menu Execution: Oversee the consistent execution of Goop Kitchen's menu items, including recipe adherence, portion control, and ingredient quality. * Staff Supervision: Manage and mentor kitchen staff, ensuring a positive and efficient working environment while maintaining high performance and productivity. * Inventory & Sourcing: Collaborate with suppliers to source fresh, seasonal, and sustainable ingredients, and manage inventory to minimize waste while maximizing efficiency. * Health & Safety Compliance: Ensure that all food safety protocols, kitchen hygiene standards, and health regulations are strictly followed, including allergen management and HACCP guidelines. * Cost Management: Monitor food and labor costs to ensure they are within budget, while maintaining high-quality standards in product and service. * Quality Control: Conduct regular quality checks on food preparation, taste, and presentation to ensure consistency with Goop Kitchen's brand." "* Proven experience as a Kitchen Manager, preferably in a fast-paced, health-conscious, or wellness-focused kitchen environment. * Deep knowledge of clean eating principles, dietary restrictions, and allergen-friendly cooking techniques. * Strong leadership and communication skills, with the ability to manage and motivate kitchen staff. * Excellent organizational skills, with the ability to prioritize and multitask in a dynamic environment. * Commitment to sustainability, ingredient integrity, and high standards of kitchen cleanliness. * ServSafe certification or other relevant food safety certification."