Kitchen Manager

Kitchen Manager Long Island, NY · Full-Time · On-Site

ABOUT CHEF SOCIETY

Chef Society is a Michelin-forward private culinary membership and chef service operating across New York City, the Hamptons, Palm Beach, Miami and Surrounding Suburbs. We serve a discerning clientele with the highest standards in food, service, and professionalism. Our team is small, sharp, and moves fast — we are looking for people who match that energy.

ROLE OVERVIEW

We are seeking an experienced Kitchen Manager based on Long Island to serve as the operational backbone of our culinary team. This is not a line cook role — it is an administrative and logistical leadership position that requires a deep understanding of professional kitchen operations, exceptional communication skills, and the discipline to keep a high-volume, multi-event operation running without gaps.

You will work directly with our Creative Culinary Director and Executive Private Chefs, acting as the connective tissue between the back office and the kitchen floor. You must be organized, proactive, and unflappable under pressure.

CORE RESPONSIBILITIES

Administrative & BEO Management — Print, distribute, and manage Banquet Event Orders (BEOs) for all upcoming events — Communicate real-time menu changes, dietary modifications, and client updates to chefs and kitchen staff — Maintain organized prep sheets, kitchen timelines, and task assignments across concurrent events — Oversee the culinary dashboard and ensure all event details, tags, and statuses are current and accurate — Coordinate with the operations team to ensure event briefs are kitchen-ready with adequate lead time

Team Communication & Coordination — Serve as the primary point of contact between front-of-house coordination and kitchen execution — Run pre-event kitchen briefings and ensure every chef on shift is aligned on menu, timing, and guest requirements — Track and communicate last-minute changes with clarity and calm — zero dropped balls — Manage staff scheduling and daily assignments in coordination with the Creative Culinary Director and Executive Private Chefs

Kitchen Operations — Oversee daily kitchen organization, cleanliness, and readiness standards — Monitor prep completion and hold the team accountable to timelines — Assist with vendor ordering, inventory tracking, and supply coordination as needed — Identify operational inefficiencies and proactively propose solutions

QUALIFICATIONS

— Based on Long Island — this is non-negotiable; proximity to our primary service areas is essential — Minimum 3–5 years of experience in a professional kitchen environment, with at least 1–2 years in an administrative or management capacity — Deep familiarity with BEO systems, kitchen prep documentation, and event-based culinary operations — Exceptional written and verbal communication skills — you write clearly, you speak directly, you follow up — Proficiency with Google Workspace, Excel/Google Sheets, and willingness to learn Chef Society's proprietary culinary dashboard — Ability to manage multiple concurrent events and shifting priorities without losing composure — Culinary school training or equivalent professional experience preferred

WHO YOU ARE

— You have an extraordinary attitude — positive, solutions-oriented, and a genuine pleasure to work alongside — You communicate with precision: no ambiguity, no dropped details, no excuses — You understand the rhythm of a professional kitchen and know how to read a room — You take ownership seriously and treat every event — whether it's a weeknight meal prep or a 200-person wedding — with the same level of care — You are not looking for a stepping stone. You want to be part of building something exceptional.

COMPENSATION & DETAILS

— Compensation: $75,000 – $95,000 based on experience — Benefits: Health insurance, 401(k), and paid vacation time — Location: Long Island, NY — based at our commissary kitchen; no travel outside of the commissary expected — Schedule: Full-time; flexibility required around event calendar