Semm Nyc

Job Title: Kitchen Manager

Location: SEMM NYC – New York, NY

Compensation: $55,000 ~ $75,000.00 (Salary)

Employment Type: Full-Time

About SEMM NYC

SEMM is a dual-concept Korean-inspired destination in New York City. We operate as a high-end specialty cafe and pastry program by day, transitioning into a natural wine and sool bar featuring elevated Korean small plates by night.

We are seeking a highly organized, systems-driven Kitchen Manager to oversee our culinary operations. This role is designed for a leader who excels at the "business" of the kitchen—inventory, ordering, and cost control—without losing the creative edge required for modern Korean menu development and 하high-level staff training.

The Role

The Kitchen Manager is responsible for the back-of-house engine. You will ensure the kitchen is profitable, organized, and performing at a two-star standard. You will bridge the gap between our daytime pastry/cafe needs and our evening small-plates service, ensuring seamless transitions and consistent quality.

Key Responsibilities

• Inventory & Ordering: Manage all primary vendor relationships. Maintain tight control over inventory levels to support both the morning cafe and evening bar service.
• Financial Oversight: Drive profitability by managing food costs, labor hours, and waste reduction.
• Training & Mentorship: Lead the hiring, onboarding, and continuous training of line cooks and prep staff. Ensure the team is cross-trained on both daytime and evening menus.
• Menu Development: Collaborate with ownership to develop new seasonal Korean small plates, ensuring recipes are standardized, costed out, and easily executable.
• Recipe Standardization: Maintain a master recipe book to ensure every dish—from the morning pastries to the evening sool pairings—is consistent regardless of who is on shift.
• Operational Excellence: Oversee daily prep lists, kitchen organization, and strict adherence to NYC DOH sanitation standards.

Qualifications

• Experience: 2+ years in a kitchen leadership role (Kitchen Manager, Sous Chef, or CDC) in a fast-paced NYC environment.
• Korean Culinary Knowledge: Strong familiarity with Korean ingredients, fermentation, and techniques.
• Administrative Skill: Proficient in inventory management software, spreadsheet tracking for food costs, and labor scheduling.
• Leadership: A proven track record of training line cooks and building a respectful, high-performance kitchen culture.
• Certification: Valid NYC Food Handlers License is mandatory.
• Adaptability: Comfortable managing a "transformer" concept that shifts service styles mid-day.

What We Offer

• Salary: $55,000 ~ $75,000.00 per year.

More detail about SEMM NYC, please visit https://culinaryagents.com/entities/866265-SEMM-NYC