Yasubee Midtown is looking for an experienced Kitchen Manager to lead our back of house team. This role involves daily kitchen operations, food quality, staffing, and cost control, while keeping the kitchen safe, clean, and running efficiently during service.
Key Responsibilities
Oversee all kitchen operations including food prep, cooking, plating, and cleanup
Manage kitchen staff schedules, training, and daily performance
Maintain food quality, consistency, and presentation standards
Control food and labor costs, track inventory, and manage vendor ordering
Enforce health, safety, and sanitation standards (local health code compliance)
Partner with front of house management to ensure smooth service flow
Handle equipment maintenance requests and kitchen safety checks
Support recipe standardization and menu execution
Onboard, coach, and develop kitchen staff
Requirements
Restaurant kitchen experience required. Previous leadership or management experience is preferred but not required. Qualified candidates looking to grow into a management role are encouraged to apply.
Experienced line cooks, lead cooks, sous chefs, and kitchen managers are all encouraged to apply.
Previous kitchen leadership experience preferred but not required.
Proven ability to manage a team in a fast-paced kitchen environment
Strong understanding of food safety and sanitation practices (Food Handlers card required)
Experience with inventory management, ordering, and cost control
Ability to work evenings, weekends, and holidays as needed
Strong communication and leadership skills
Highly Desirable
Experience with Japanese cuisine and/or ramen preparation
Familiarity with ramen broth production, noodle handling, and traditional Japanese kitchen workflows
Experience in a Japanese restaurant, izakaya, or ramen shop setting
What We Offer
Competitive salary based on experience
Growth opportunities within a growing brand
A collaborative, fast paced kitchen culture
How to Apply
Interested candidates should submit a resume and brief note on relevant kitchen management and Japanese/ramen experience