Kitchen Manager

Job Title: Kitchen ManagerLocation: SEMM NYC – New York, NY Compensation: $55,000 ~ $75,000.00 (Salary) Employment Type: Full-Time About SEMM NYCSEMM is a dual-concept Korean-inspired destination in New York City. We operate as a high-end specialty cafe and pastry program by day, transitioning into a natural wine and sool bar featuring elevated Korean small plates by night. We are seeking a highly organized, systems-driven Kitchen Manager to oversee our culinary operations. This role is designed for a leader who excels at the "business" of the kitchen—inventory, ordering, and cost control—without losing the creative edge required for modern Korean menu development and 하high-level staff training. The RoleThe Kitchen Manager is responsible for the back-of-house engine. You will ensure the kitchen is profitable, organized, and performing at a two-star standard. You will bridge the gap between our daytime pastry/cafe needs and our evening small-plates service, ensuring seamless transitions and consistent quality. Key ResponsibilitiesInventory & Ordering: Manage all primary vendor relationships. Maintain tight control over inventory levels to support both the morning cafe and evening bar service. Financial Oversight: Drive profitability by managing food costs, labor hours, and waste reduction. Training & Mentorship: Lead the hiring, onboarding, and continuous training of line cooks and prep staff. Ensure the team is cross-trained on both daytime and evening menus. Menu Development: Collaborate with ownership to develop new seasonal Korean small plates, ensuring recipes are standardized, costed out, and easily executable. Recipe Standardization: Maintain a master recipe book to ensure every dish—from the morning pastries to the evening sool pairings—is consistent regardless of who is on shift. Operational Excellence: Oversee daily prep lists, kitchen organization, and strict adherence to NYC DOH sanitation standards. QualificationsExperience: 2+ years in a kitchen leadership role (Kitchen Manager, Sous Chef, or CDC) in a fast-paced NYC environment. Korean Culinary Knowledge: Strong familiarity with Korean ingredients, fermentation, and techniques. Administrative Skill: Proficient in inventory management software, spreadsheet tracking for food costs, and labor scheduling. Leadership: A proven track record of training line cooks and building a respectful, high-performance kitchen culture. Certification: Valid NYC Food Handlers License is mandatory. Adaptability: Comfortable managing a "transformer" concept that shifts service styles mid-day. What We OfferSalary: $55,000 ~ $75,000.00 per year. More detail about SEMM NYC, please visit