Kitchen Manager

Kitchen Manager

Coco's at Colette | Private Members Club | Fifth Avenue, New York City

A Kitchen Manager at Coco's is a highly organized culinary leader responsible for the smooth execution of daily kitchen operations and for key administrative functions that support the broader Back of House operation. This role requires an individual who leads with professionalism, consistency, creativity, and a commitment to excellence.

A Kitchen Manager works closely with culinary leadership, the Floor Manager, and the Front of House team to deliver a polished dining experience while ensuring the kitchen's operations, including ordering, inventory, scheduling, and food safety compliance, are handled accurately and on time. The ideal candidate is comfortable balancing hands-on culinary leadership with behind-the-scenes accountability, and takes pride in setting the standard for the team each day.

Key Responsibilities

• Oversee daily kitchen operations, ensuring consistent quality, timing, and presentation across all service periods
• Lead, train, and supervise the kitchen team, fostering a respectful, organized, and high-performing environment
• Open and close the kitchen, complete opening and closing checklists, and ensure all stations are stocked and service-ready
• Liaise with the Floor Manager and Front of House team on menu execution, timing, and daily specials
• Uphold recipe specifications, portioning, and plating standards set by culinary leadership
• Manage inventory counts, ordering, receiving, and vendor coordination while controlling food cost and waste
• Create and manage kitchen schedules and time-and-attendance tracking to meet business needs and labor targets
• Serve as a communication bridge between English- and Spanish-speaking team members to ensure clear direction and collaboration
• Ensure compliance with food safety, sanitation, allergen, and NYC Department of Health standards, and maintain required logs and documentation
• Oversee kitchen equipment maintenance and coordinate repairs and preventative servicing as needed
• Prepare and distribute administrative reports, including inventory, food cost, and waste, to culinary leadership and the General Manager
• Communicate clear shift notes and handoffs to the management team

Qualifications

• 3-5 years of professional culinary experience, including kitchen supervisory or management experience; fine dining or private members club environments preferred
• Bilingual in English and Spanish (spoken and written) required
• Highly organized, with strong attention to detail and the ability to manage multiple priorities in a fast-paced environment
• Comfortable managing administrative tasks such as ordering, inventory, cost control, scheduling, and reporting
• Proficient in Microsoft Excel
• Strong leadership, communication, and interpersonal skills
• NYC DOH Food Protection Certificate required
• Availability for flexible shifts, including weekends and holidays as business needs require

What We Value

At Coco's at Colette, we value individuals who lead with integrity, operate with professionalism, and believe true hospitality is built through collaboration, consistency, and genuine care for both guests and team members. We are committed to creating an environment where excellence is the standard and where thoughtful leadership has a direct impact on the member experience.