Kitchen Manager

Must be able to :

Work any station (grill, fryer, cold / mezze, expo)

Expedite during busy service

Lead the line and manage ticket flow

Maintain consistency, speed, and discipline

Run prep, assign tasks, and approve production

Keep walk-in organized (FIFO, labeling, quality control)

Ensure full DOH compliance and cleanliness

Communicate daily with Ownership and management

WHAT YOU

DON’T NEED TO DO

No menu creation

No recipe development

No R&D

No fine-dining technique required

RESPONSIBILITIES

Line Leadership

Work the line every shift and set the pace

Call tickets and coordinate timing between stations

Check every plate before leaving the window

Keep line clean, organized, and fast

Multi-Station Proficiency

Grill : ribeye , chicken, lamb, kofta, Fish...

Fryer : falafel, fries...

Cold /  station : hummus, salads...

Expo : plating, garnishing, timing

Prep & Organization

Write daily prep list and assign tasks

Approve all key prep (Vegetables,Meat, Marinades)

Maintain walk-in organization and portioning

Reduce waste and maintain par levels

Team Leadership

Train cooks and enforce consistency

Maintain discipline, cleanliness, and efficiency

Motivate cooks and build a strong kitchen culture

Kitchen Operations

Manage inventory and ordering

Receive deliveries and check quality

Report shortages or equipment issues

Ensure opening / mid / closing checklists are followed

COMPENSATION

$70,000 per year

6 days per week (fixed schedule)

Opportunity for performance bonus

Complimentary staff meals

Growth potential within the Balade group