One Haus Hospitality

Kitchen Manager – QSR

Reports to: General Manager / Ownership

Location: New York, NY

Job Summary

The Kitchen Manager is responsible for leading all back-of-house operations, from pre-opening setup and staff training through daily production and financial performance. This role oversees the kitchen team, food quality, cost controls, and safety standards for a fast-paced QSR concept in New York City.

Key Responsibilities

Kitchen Operations

• Lead kitchen pre-opening setup, training, and launch readiness.
• Execute menu recipes and production standards consistently across all shifts.
• Oversee multiple stations, including noodles, rice, curry, grilled items, and build-your-own meals.
• Operate and train staff on automated stir-fry equipment and other production systems.
• Maintain food quality, portion control, speed, sanitation, and packaging standards.
• Partner with the Restaurant Manager on delivery flow, forecasting, and kitchen systems.

Team Leadership

• Recruit, train, schedule, and supervise the kitchen team.
• Coach and develop team members to consistent recipe, quality, and speed standards.
• Foster a positive, hardworking BOH culture that supports team retention and growth.
• Conduct ongoing training and address performance issues promptly.

Financial Management

• Manage food cost, labor, ordering, inventory, waste, and production planning.
• Monitor daily kitchen metrics and adjust as needed to hit budget targets.
• Partner with leadership on forecasting and cost analysis.
• Maintain accurate inventory counts and vendor relationships.

Food Safety & Compliance

• Ensure compliance with food safety, sanitation, allergen, and workplace safety requirements.
• Maintain DOH standards and pass all internal and external audits.
• Obtain and maintain NYC Food Protection Certificate.

Qualifications

Required

• 5+ years of kitchen experience, including 2+ years in a kitchen leadership role.
• Chinese or Asian cuisine kitchen experience.
• High-volume QSR, fast-casual, casual-dining, or production-kitchen background.
• Experience training staff and maintaining recipe, quality, and speed standards.
• Strong knowledge of food cost, labor, inventory, and kitchen operations.
• Food safety expertise and ability to obtain the NYC Food Protection Certificate.
• Flexible availability, including nights, weekends, and holidays.
• U.S. work authorization.

Preferred

• Pre-opening experience.
• Hong Kong-style, Cantonese, Chinese, or Asian cuisine experience.
• Experience with noodles, soups, sauces, or wok-based production.
• Toast POS or kitchen display systems experience.
• Cantonese or Mandarin language skills.

Work Environment

Fast-paced quick-service kitchen environment with exposure to heat, noise, and standard kitchen conditions. Extended time on feet, frequent lifting up to 50 lbs, and flexibility to work nights, weekends, and holidays as needed.

This job description outlines the primary responsibilities of the role and is not intended to be an exhaustive list. Additional duties may be assigned as business needs evolve. This document does not constitute an employment contract; employment is at-will. We are an Equal Opportunity Employer.