Job Title

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 and Compliance Monitor cleanliness of all BOH prep, storage, and service areas, ensuring compliance with NYC Department of Health standards. Enforce proper food safety practices, including FIFO rotation, labeling, dating, and recipe adherence. Inspect uniforms, personal appearance, and professional conduct of BOH staff. Expedite and be capable of working any station or recipe as needed. Staffing and Training Hire, train, and mentor kitchen staff to ensure consistent performance and recipe reproduction. Lead pre-shift meetings and communicate prep priorities and service goals. Manage staff schedules in alignment with labor budgets, attendance tracking, and performance evaluations. Support General Manager and HR in disciplinary actions and onboarding processes. Inventory and Purchasing Oversee ordering of food and supply orders for BOH; verify deliveries and report discrepancies. Maintain accurate inventory counts and costing sheets; submit reports to the General Manager and DOO. Organize and supervise the walk-in cooler, dry storage, and BOH equipment. Monitor portion control to manage food costs. Commissary Oversight Coordinate with Commissary kitchen staff to ensure all products produced off-site meet company recipes, portioning standards, labeling protocols, and quality guidelines before distribution to restaurants. Verify Commissary deliveries are accurate, timely, and aligned with operational needs. Provide feedback to Commissary management to resolve discrepancies quickly and maintain consistency across all locations. Act as the liaison between restaurant BOH teams and the Commissary to ensure smooth integration of menu items and supply chain. Financial and Administrative Track kitchen finances to reduce waste and maintain budgeted food and labor costs. Communicate promptly and effectively via email, phone, and text. Collaborate with Owner, DOO and General Manager on menu planning and updates. Legal and 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.