Responsibilities:

• Overall management of the back of house team operation for Mari alongside the Executive Chef and Culinary Director
• Train the team to uphold company policies and standards 
• Maintain and ensure compliances with all regulations of New York City’s health and safety protocol
• Oversee stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Oversee the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensure kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Work with the Executive Chef to create and modify the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Works with the front-of-the-house staff.

Qualifications:

• Open-availability including all major holidays
• 5 years of having fine-dining management experience of BOH team
• A genuine passion and knowledge for food and Korean cuisine
• A strong sense of urgency and strong communication skill
• Able to take constructive criticism, learn quickly, and constantly improve
• Must be meticulously clean and aware of all food safety standards 

Compensation/Benefits:

• Health Insurance
• Paid Time Off
• Commuter Benefits
• Employee discounts at company restaurants
• 401K

Mari is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.