A renowned and expanding restaurant group from Japan, known for delivering authentic Japanese cuisine and exceptional dining experiences, is seeking a Kitchen Manager to join its New York team. This role is ideal for a hands-on leader passionate about culinary excellence, operational efficiency, and team development in a fast-paced restaurant environment.

Qualifications

• Minimum 3 years of kitchen or restaurant management experience.

• Strong leadership, communication, and organizational skills.

• Knowledge of food safety standards and labor regulations.

• Ability to thrive in a fast-paced environment and manage multiple priorities.

• Bilingual English/Japanese proficiency a plus, but not required.

Compensation & Benefits

• Competitive salary commensurate with experience.

• 19 total paid days off per year (vacation, personal, and sick days); unused personal days may be carried over up to 28.5 days.

• 401(k) plan with up to 3% company matching (after 90 days).

• Standard 8-hour work schedule between 11:00 a.m. and 10:00 p.m.

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Position Summary

The Kitchen Manager reports to the General Manager and oversees all kitchen operations, including daily restaurant functions, food quality, sanitation, inventory control, and team management. This position plays a key leadership role in ensuring a smooth operation and maintaining the company’s high standards for food and customer service.

Key Responsibilities

Operational Management

• Oversee day-to-day restaurant operations, including opening and closing procedures.

• Manage and submit operational reports to senior management in a timely manner.

• Ensure smooth communication and collaboration across departments.

Customer Service

• Uphold customer service standards to ensure guests receive friendly and responsive service.

• Support managers in resolving customer concerns effectively and professionally.

• Provide staff with guidance on handling cash and credit transactions.

Food Safety & Hygiene

• Maintain a clean, safe, and compliant kitchen environment aligned with health and legal regulations.

• Implement and enforce sanitation standards and safety protocols.

• Monitor employee health and hygiene to prevent contamination or illness.

Inventory & Cost Control

• Order food, beverages, and supplies in accordance with product specifications and inventory standards.

• Monitor and control food costs, portioning, and waste.

• Ensure proper storage, temperature control, and product rotation.

Product Quality

• Ensure all food items are prepared and served according to recipes and quality standards.

• Maintain consistency in taste, presentation, and portioning.

Equipment & Facility Maintenance

• Oversee preventive maintenance programs and ensure all kitchen equipment is kept in excellent condition.

• Report and follow up on any equipment or facility issues promptly.

Human Resources & Training

• Participate in hiring, onboarding, evaluation, and discipline of kitchen personnel in coordination with HR.

• Train and mentor staff to maintain high performance and compliance with company policies.

• Develop and manage employee schedules to meet business demands while controlling labor costs.

• Handle on-site incidents according to company procedures.

General Support

• Collaborate with other managers to improve operations, efficiency, and compliance.

• Recommend operational policies and best practices to enhance performance.

• Perform other duties as assigned, including hands-on support during peak hours.

Qualifications

• Minimum 3 years of kitchen or restaurant management experience.

• Strong leadership, communication, and organizational skills.

• Knowledge of food safety standards and labor regulations.

• Ability to thrive in a fast-paced environment and manage multiple priorities.

• Bilingual English/Japanese proficiency a plus, but not required.

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Compensation & Benefits

• • • Competitive salary commensurate with experience.

    • 19 total paid days off per year (vacation, personal, and sick days); unused personal days may be carried over up to 28.5 days.

    • 401(k) plan with up to 3% company matching (after 90 days).

    • Standard 8-hour work schedule between 11:00 a.m. and 10:00 p.m.

Location: New York, NY

Industry: Large Japanese Restaurant Group

応募資格

• 飲食業界でのマネージャー経験（3年以上）

• チームリーダーとしてのマネジメントスキル

• 食品衛生および労務管理に関する基本知識

• 複数業務を同時に進行できる計画性と柔軟性

• 英語でのコミュニケーション力（日本語力尚可）

待遇・福利厚生

• 経験・能力に応じた競争力のある給与

• 年間19日の有給休暇（バケーション・パーソナル・病欠を含む）
  　※未使用のパーソナルデーは最大28.5日まで繰越可

• 勤務時間：午前11時～午後10時の間で1日8時間勤務

• 401(k) 退職金積立制度（入社90日後より最大3%マッチング）