Kitchen Manager

About WINNER WINNER is a Brooklyn-based hospitality group focused on thoughtful food, warm hospitality, and operational excellence. Our businesses include cafés, restaurants, catering operations, butcher shops, and commissary production kitchens serving neighborhoods across New York City. We are seeking an experienced and highly organized Kitchen Manager to lead kitchen operations, support team development, and maintain strong financial and operational controls within one of our locations. Position Overview The Kitchen Manager is responsible for overseeing all day-to-day kitchen operations, including production, service execution, inventory, ordering, labor management, scheduling, and food safety compliance. This role is both operational and leadership-focused, requiring a hands-on manager who can lead by example while maintaining strong systems, organization, and accountability throughout the kitchen. The Kitchen Manager works closely with the Culinary Director, Culinary Creative Team, General Manager, and HR department to ensure consistent execution of Winner standards across all areas of kitchen operations. Key ResponsibilitiesKitchen Operations & Leadership Oversee all daily kitchen operations including prep, production, and service Ensure all food meets Winner standards for quality, consistency, and presentation Lead kitchen workflow and maintain efficient production systems Maintain proper food storage, labeling, dating, and FIFO procedures Support and lead service during peak business periods Troubleshoot operational challenges in real time Inventory, Ordering & Cost Control Manage all kitchen ordering and vendor coordination Complete monthly inventory counts, reconciliation, and reporting Maintain accurate pars based on business levels and production needs Monitor and control cost of goods through: Portion control Waste reduction Accurate production planning Identify operational efficiencies and cost-saving opportunities Labor Management & Scheduling Create and manage weekly kitchen schedules Maintain staffing levels aligned with labor budgets and business demands Monitor labor usage, overtime, and productivity Adjust staffing based on operational needs and service levels Hiring, Training & Team Development Lead hiring efforts for kitchen positions in partnership with HR Train and onboard new employees on recipes, systems, food safety, and operational standards Provide ongoing coaching, accountability, and performance feedback Foster a respectful, collaborative, and high-performing kitchen culture Maintain strong communication and professionalism across the team Food Safety, Sanitation & Compliance Ensure compliance with all NYC Department of Health (DOH) and/or Agriculture & Markets regulations Maintain a clean, organized, and inspection-ready kitchen environment Oversee sanitation systems, cleaning schedules, and equipment maintenance Uphold food safety and workplace safety standards at all times Administrative & Operational Reporting Track and maintain production logs, inventory records, and operational reporting Communicate daily updates, operational needs, and performance metrics to leadership Participate in management meetings and operational planning Partner with leadership and HR regarding policies, compliance, staffing, and employee matters Coordinate closely with Front of House and cross-functional teams Qualifications 3–5+ years of experience in a senior kitchen leadership role (Kitchen Manager, Sous Chef, or similar) Strong experience with inventory management, ordering, scheduling, and cost control Experience leading teams in high-volume kitchen environments Strong organizational, operational, and financial management skills Excellent communication, leadership, and problem-solving abilities Deep understanding of food safety and regulatory compliance Spanish-speaking ability is a strong plus Physical Requirements Ability to stand for extended periods Ability to lift and carry up to 50 lbs Ability to work mornings, evenings, weekends, and holidays as needed Ability to work actively on the line during service and production What Success Looks Like The kitchen operates efficiently with strong systems and organization Inventory and ordering are accurate and proactive Labor and food costs remain within target ranges Production is completed accurately, consistently, and on time Benefits Health reimbursement benefits Paid time off Pre-tax commuter benefits Dining discounts across Winner Hospitality locations Growth opportunities within a rapidly expanding hospitality group More detail about WINNER part of WINNER, please visit