Kitchen Manager

Description

Botiwalla is inspired by the tea and kabab houses-known as Irani cafés-of Chef Meherwan Irani's childhood, as well as the late-night street grills (sigris) found across India, serving bold, craveable flavors to hungry crowds. Botiwalla is part of the Chai Pani Restaurant Group, a family of restaurants known for redefining Indian cuisine in America through mindblasting food and heartfelt hospitality.

We're proud to have received seven James Beard Award nominations, including Chai Pani Asheville's Outstanding Restaurant win in 2022, along with recognition from The New York Times, Bon Appétit, Food & Wine, and Oprah's Favorite Things. Still, what matters most to us is not the accolades-it's the warmth, care, and authenticity of the experience we create every day for our guests and our teams.

Botiwalla Midtown - Ponce City Market is looking for a Kitchen Manager who is excited for an opportunity to lead a team, uphold strong operational systems, and shape the kitchen culture.

This role is for a hands-on leader who loves being in the kitchen, coaching and developing others, and continuously learning. You will play a critical role in the culture, standards, and daily rhythm of the back of house while helping deliver bold, craveworthy food inspired by India's street grills and Irani cafés.

We are seeking a Kitchen Manager who demonstrates a proven track record of operational excellence and cultural stewardship. This role is ideal for a leader who thrives in building teams, setting clear standards, and leading with both accountability and heart.
Position Summary

The Kitchen Manager is the primary steward of the back-of-house experience and food quality and provides direct leadership to the kitchen staff and is responsible for maintaining a clean, organized, and efficient back-of-house operation. This role supports both daily service and catering events, on-site and off-site, by enforcing kitchen policies, operational systems, and cleanliness standards.

This role maintains a consistent, hands-on presence in the kitchen five days per week, leads during peak service and partners closely with the General Manager to ensure operational excellence, cost control, and a positive, high-trust working environment.
Primary Responsibilities
Lead the Kitchen During Service:

• Be a visible, calm, and engaged leader in the kitchen, especially during peak service periods.
• Jump in wherever needed to support smooth operations, including food prep, cooking, cleaning, stocking, and dish.
• Partner with FOH leadership to ensure smooth pacing, strong communication, and consistent food execution.

Develop and Support the BOH Team:

• Deliver hands-on training to kitchen staff, including veteran staff and new hires.
• Coach team members in real time, reinforcing standards while building confidence and competence.
• Participate in employee check-ins, performance reviews, and pay-rate evaluations in partnership with the General Manager.

Build and Maintain Strong Kitchen Systems:

• Create, implement, and maintain opening, closing, and station-specific checklists that drive consistency and accountability.
• Design and uphold cleaning systems for the kitchen, walk-ins, storage areas, and dish room.
• Maintain a kitchen that is always organized, efficient, and inspection-ready.

Steward Food, Cost, and Resources:

• Manage food ordering, inventory levels, cost control, and waste reduction.
• Ensure accurate and reliable inventory practices that balance readiness with fiscal responsibility.
• Communicate equipment, supply, or facility needs in a timely and proactive manner.

Communication & Collaboration

• Serve as a point of contact for FOH leadership regarding food execution, timing, and kitchen systems.
• Participate in weekly check-ins with the General Manager.
• Collaborate with the Culinary Leadership Team on opportunities for continuous improvement.
• Attend weekly manager meetings to ensure alignment across departments.
• Communicate the equipment, supply, or facility needs in a timely and proactive manner.

Evaluation Metrics

• Customer feedback and reviews related to food quality and consistency.
• Performance against food cost (COGS) and BOH labor targets.
• Employee feedback regarding workplace environment, team morale, and managerial support.
• Accuracy and reliability of kitchen inventory and ordering practices,
• Overall cleanliness, organization, and readiness of kitchen and storage areas.

Non-Negotiables

• Adhere to all company policies and procedures outlined in the Employee Handbook and Operating Manuals.
• Consistently uphold kitchen standards related to cleanliness, food safety, and organization.
• Maintain a strong, visible presence in the kitchen and lead by example during service.
• Enforce staff policies fairly, consistently, and professionally.
• Communicate clearly and respectfully with BOH and FOH teams to support smooth operations.
• Demonstrate reliability, sound judgment, and accountability in a fast-paced environment.
• Protect and reinforce Botiwalla's culture through daily actions and leadership

Physical Demands

• Ability to stand and work on your feet for extended periods during service and prep.
• Ability to move frequently throughout the kitchen, storage areas, and dish pit.
• Ability to bend, reach, squat, kneel, and lift up to 50 pounds as needed.
• Ability to work in fast-paced kitchen environments with varying temperatures.
• Ability to safely work around hot equipment, sharp tools, and commercial cleaning chemicals while following safety procedures.
• Ability to work variable schedules, including nights, weekends, and holidays, based on operational needs.

.Benefits

• Comprehensive health plans for eligible personnel
• Company paid life insurance for eligible personnel
• Paid sick days
• Free shift meals
• Employee discounts at all locations for dining, merch, and Spicewalla products
• Opportunity to apply for annual staff trip to India after one year of employment
• Competitive paid time off package
• Benefits are designed to support long-term growth, stability, and work-life harmony.