COMPANY OVERVIEW / POSITION SUMMARY
A well-established Japanese restaurant group is seeking a Kitchen Manager to oversee kitchen operations and collaborate with the restaurant management team. This role reports directly to the General Manager and plays a key part in ensuring food quality, safety, and team performance.
RESPONSIBILITIES
- Manage daily kitchen operations including opening/closing procedures and reporting to senior management
- Supervise customer service standards and resolve guest complaints professionally
- Ensure compliance with health and safety regulations, maintaining a clean and secure environment
- Oversee inventory management, ordering, and cost control of food and supplies
- Monitor food preparation and storage to meet quality and safety standards
- Maintain kitchen equipment and facilities through regular inspections
- Lead HR activities including hiring, training, scheduling, and performance management of kitchen staff
- Support cross-functional collaboration with other managers and contribute to operational improvements
REQUIREMENTS
- Proven experience in kitchen or restaurant management
- Strong understanding of food safety, hygiene, and inventory control
- Leadership and team management skills
- Ability to work in a fast-paced environment and handle customer interactions
- Familiarity with Japanese cuisine preferred but not required
- Business-level English; Japanese language skills a plus
LOCATION
New York City
SALARY
USD 70,000 – 75,000 (depending on experience and qualifications)
BENEFITS
- Health insurance
- Staff meals
- Paid time off
- Career development opportunities
OTHERS
- Candidates must be authorized to work in the U.S.
- Flexibility to work evenings and weekends is appreciated, depending on business needs
- This role may occasionally involve non-managerial tasks to support overall operations|