Kitchen Manager / Head Cook Row Row Chicken Co. — Hewlett, NY $95,000-$110,000 annual base salary, plus performance bonus Row Row Chicken Co. is a kosher, fast-casual chicken restaurant seeking a hands-on kitchen leader who can run an organized service, develop the team, and contribute creative ideas to our menu. Our food centers on crispy chicken, sandwiches, poppers, grilled chicken, signature sauces, and sides. We're looking for someone who enjoys cooking alongside their team and can balance creativity with consistency, food costs, and efficient preparation. What you'll do

• Lead daily preparation and service, keeping the kitchen organized and orders moving.
• Cook alongside the team and maintain consistent recipes, portions, and presentation.
• Train and coach kitchen staff through clear, respectful communication in English and Spanish.
• Manage inventory, purchasing, prep quantities, and waste.
• Coordinate kitchen staffing and schedules with the owner.
• Maintain strong food-safety, sanitation, and cleanliness standards.
• Develop and test sauces, specials, and new menu items in collaboration with the owner.
• Cost proposed dishes, document recipes, and train the team before introducing changes.
• Follow the restaurant's kosher procedures and work with its kosher supervision.
• Identify and address kitchen workflow, equipment, and staffing needs. What we're looking for
• At least three years of relevant professional kitchen experience, including experience leading or supervising cooks.
• Ability to communicate effectively in both English and Spanish during service, training, and day-to-day kitchen operations.
• Strong cooking skills and the ability to stay organized during busy service.
• Experience with inventory, purchasing, portion control, and waste reduction.
• Practical creativity: ideas that taste great and can be executed consistently.
• A dependable, respectful leadership style and willingness to work hands-on.
• Experience in fast-casual restaurants, high-volume kitchens, or catering is welcome. Schedule
• Approximately 45-50 hours per week, generally across five days.
• Shifts scheduled within our Sunday-Friday operating week.
• Sunday service and Thursday evening availability are required.
• Saturdays off, with an additional day off arranged during the week.
• Exact shifts agreed with the owner, including a mix of preparation and service coverage. Compensation and benefits
• $95,000-$110,000 annual base salary, depending on relevant experience.
• Performance bonus opportunity of up to 10% of annual base salary, paid quarterly.
• Bonus targets established in advance, based on restaurant sales growth together with food-cost, quality, and service standards.
• Two weeks of paid vacation to start, with additional vacation negotiable based on experience.
• Applicable paid sick leave provided separately.
• Direct collaboration with the owner and meaningful input into kitchen operations and menu development.

To apply, send your résumé or a brief summary of your kitchen experience. Include the size of the teams you have led and an example of a dish, sauce, or kitchen process you helped improve.