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|