Kitchen Manager

At INDAY, we’re building something special. We’re growing across New York City, serving vibrant, modern Indian food rooted in warmth, care, and hospitality. We believe in good karma hospitality: taking care of our guests, our teammates, and our craft, every single day. The Kitchen Manager is our second in command and leads back‑of‑house operations and ensures food quality, consistency, and cleanliness. This role focuses on execution and training, not scheduling or hiring. We are passionate about our food and looking for an experienced and enthusiastic KM who wants to be part of a growing brand. WHY YOU'LL LOVE WORKING AT INDAY Competitive pay that recognizes your work and contribution Paid time off , because rest and balance matter Medical, dental, and vision insurance for full‑time team members Free INDAY meal every shift to fuel your day Real growth opportunities . We take this seriously. 100% of our managers have been promoted from within Commuter benefits for everyone English classes and additional benefits designed to support your life at work and beyond Paid training and clear expectations , so you feel confident and supported WHAT YOU'LL DO – Team Leadership and Development Train, coach, and develop kitchen team members in partnership with the General Manager Lead by example on the line and in the prep kitchen, setting the standard for execution and professionalism Support and occasionally lead pre‑shift check‑ins focused on food quality, readiness, and team alignment Create a respectful, calm, and learning‑oriented kitchen environment consistent with INDAY values Provide real‑time coaching and feedback to help team members grow and succeed Support the development of future kitchen leaders through training and delegation Food quality and culinary standards Own food quality at all times, ensuring every dish meets INDAY standards for taste, consistency, and presentation Taste food consistently throughout the day and conduct line checks before lunch and dinner service to confirm mise en place and execution Ensure all recipes are followed exactly and maintained consistently across shifts Oversee prep execution, portioning, and build standards to ensure consistency and efficiency Jump into any station as needed to support flow and maintain standards during service Kitchen Operations and Systems Ensure prep, service, and day‑to‑day kitchen operations run smoothly and efficiently Oversee ordering, prep lists, production guides, and inventory counts Ensure all kitchen tools and systems are properly used and completed, including cooling logs, temperature checks, time stamps, order guides, and prep sheets Maintain a clean, organized, and well‑run kitchen, both on the line and in prep areas Ensure compliance with all health, food safety, and sanitation regulations at all times Teamwork Support other BOH team members as needed Communicate clearly during service to keep the line moving Participate in trainings and recipe calibrations REQUIREMENTS 2+ years as a Kitchen Leader in a fast casual or high‑volume restaurant Ability to stand, walk, bend, and lift up to 50 lbs Ability to work 6–8 hour shifts Flexible availability, including nights, weekends, and holidays Food Safety or DOH certificate required, or willingness to apply for one upon joining #J-18808-Ljbffr