Kitchen Manager

Reporting Structure

• Reports directly to : General Manager, Soho.
• Supervises : Line Cooks, Prep Cooks, Porters, BOH staff
• Collaborates with : Owner, DOO, FOH Managers, HR, Commissary Kitchen Management
• Employment Type : Full-Time
• Compensation : Salaried
• Exempt Status : Exempt

Job Summary

The Kitchen Manager is responsible for overseeing daily back-of-house (BOH) operations, ensuring high standards of food quality, consistency, cleanliness, and compliance with Department of Health regulations. This role requires strong leadership to train, motivate, and supervise staff, maintain accurate inventory and cost controls, streamline kitchen operations, manage commissary products and support the General Manager in menu execution. The Kitchen Manager is a hands-on leader capable of expediting, covering stations, and upholding the restaurant’s standards of excellence in service and safety.

Key Responsibilities

Operations & Compliance

Staffing & Training

Inventory & Purchasing

Commissary Oversight

Financial & Administrative

Legal & Compliance Statement (NYS / NYC)

This job description is intended to outline the general responsibilities and qualifications for the Kitchen Manager position. It is not a comprehensive listing of all duties and may be updated as business needs evolve. Employment with the company is “at-will,” meaning that either the employee or the company may terminate employment at any time, with or without cause or notice, subject to applicable law.

The company is an Equal Opportunity Employer, committed to creating an inclusive and diverse workplace. We comply with all applicable federal, state, and local laws regarding non-discrimination, including but not limited to New York State Human Rights Law and the New York City Human Rights Law.

Reasonable accommodations will be provided to qualified individuals with disabilities or sincerely held religious beliefs, in accordance with the Americans with Disabilities Act (ADA), NYS / NYC law, and company policy.