Kitchen Manager / Sous Chef - Restaurant Operations | Korean Fried Chicken

Job Description

We are seeking a hands-on, experienced Kitchen Leader / Sous Chef to oversee daily back-of-house operations at a high-volume Korean-style fried chicken restaurant in New York City.

This role is ideal for a working kitchen leader who enjoys leading from the line, developing kitchen employees, and maintaining consistent food quality during busy service periods. The Kitchen Leader will oversee daily kitchen execution, ensure efficient ticket times across dine-in, takeout, and delivery orders, and reinforce established recipes and operating standards.

The ideal candidate has experience in fryer-focused kitchens, particularly fried chicken, wings, quick-service, or fast-casual restaurant concepts. This is a hands-on leadership position with some operational responsibilities, including inventory, ordering, prep planning, and food-cost control.

Key Responsibilities

• Oversee daily back-of-house operations and ensure consistent execution of recipes, cooking procedures, and presentation standards.
• Work alongside the kitchen team during peak service, leading line execution and maintaining efficient ticket times.
• Maintain food quality, consistency, and order accuracy across dine-in, takeout, and delivery channels.
• Train, coach, and develop line cooks and the Kitchen Captain while reinforcing accountability and performance expectations.
• Lead daily kitchen opening and closing procedures using established checklists.
• Plan daily and weekly food preparation based on sales volume and anticipated demand.
• Assist with ordering, inventory counts, receiving, portion control, waste management, and food-cost monitoring.
• Maintain food safety, sanitation, temperature logs, kitchen cleanliness, and equipment standards.
• Monitor kitchen productivity and identify opportunities to improve service speed and operational efficiency.
• Partner with the Unit Leader and District Kitchen Manager on staffing, scheduling, and kitchen performance.
• Provide hands-on leadership and support during high-volume periods and operational challenges.

Qualifications

• At least 2 years of kitchen leadership experience as a Kitchen Manager, Sous Chef, Kitchen Lead, or comparable BOH supervisor in a high-volume restaurant.
• Strong preference for experience in fryer-focused operations , particularly Korean fried chicken, fried chicken, wings, quick-service, or fast-casual concepts.
• Hands-on cooking experience with the ability to lead line execution and maintain food quality under pressure.
• Proven ability to train, coach, and motivate kitchen employees while maintaining consistent operating standards.
• Strong knowledge of recipes, food preparation, kitchen procedures, and service execution.
• Working knowledge of inventory management, ordering, receiving, waste reduction, and food-cost controls.
• Experience using a Kitchen Display System (KDS), scheduling applications, and basic inventory tools.
• Current food handler or food protection certification required, such as ServSafe Manager or applicable New York certification.
• Strong communication, organization, and problem-solving skills.
• Ability to work approximately 50–60 hours per week, including evenings, weekends, and holidays.
• Ability to work extended shifts in a hot kitchen environment, stand for prolonged periods, and lift up to 50 pounds.

What We Offer

• Competitive compensation based on experience.
• Opportunity to lead a high-energy kitchen operation within an established restaurant concept.
• Hands-on leadership role with opportunities to develop and strengthen kitchen operations.
• A team-oriented environment focused on food quality, consistency, and accountability.