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K2
Koban's 2.0
Head Chef and Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on New York data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$66,872 / year median in New York
+13% projected growth
Job Description
About Us We are an exciting, upscale restaurant opening soon, built on a passion for exceptional food, genuine hospitality, and creating memorable experiences for every guest who walks through our doors. Why Join Our Team? We are certain that our staff is the foundation of our success. Our plan is to build an outstanding team with the best people in the industry—and our goal is to be the employer of choice for restaurant professionals in Western New York. We are committed to investing in our people with competitive pay, professional development, mutual respect, and opportunities for advancement. We want our team members to build a career with us, not just work a shift. Position Description We are seeking a strong leader with excellent culinary skills, a positive attitude, and the ability to manage both people and operations efficiently in a high-volume environment. This position is responsible for overseeing kitchen staff, maintaining food quality and consistency, ensuring cleanliness and safety standards, and supporting menu execution in a fast-paced environment. The ideal candidate is a skilled and motivated and able to help deliver an exceptional dining experience. Position Summary
- Oversee day-to-day kitchen operations and service execution
- Lead, train, and motivate kitchen staff
- Ensure consistency, quality, and presentation of all menu items
- Manage food preparation, cooking, and plating during service
- Maintain sanitation, cleanliness, and food safety standards
- Assist with inventory, ordering, and cost control
- Monitor portioning and minimize waste
- Help develop specials, menus, and seasonal offerings
- Coordinate with front-of-house management to ensure smooth service
- Maintain a professional, organized, and team-oriented kitchen environment Qualifications
- Previous culinary leadership experience required
- Strong knowledge of food preparation techniques and kitchen operations
- Excellent communication and organizational skills
- Knowledge of food safety and sanitation standards
- Ability to work nights, weekends, and holidays as needed
- Culinary degree preferred but not required What We Offer
- Competitive pay based on experience (50K-90K/year)
- Ten days of paid time off for full-time employees after one year of service
- Opportunities for growth and advancement
- Employee meals