Kitchen Manager

Kitchen Manager

Larchmont Yacht Club
Larchmont, New York

Full-Time | Year-Round
Compensation: Competitive, based on experience

Availability Required: Flexible schedule including days, evenings, weekends, and major holiday weekends based on Club needs.

Reports to: Executive Chef & Banquet Chef

About Larchmont Yacht Club

Larchmont Yacht Club is a respected private club on Long Island Sound, known for its strong traditions, active membership, and high standards of hospitality. Located just outside New York City, the Club offers a dynamic dining program that includes multiple outlets, seasonal venues, private events, and large-scale member functions.

Dining is a central part of the member experience. From casual waterfront meals to high-volume events and celebrations, the culinary team delivers consistent quality, presentation, and service. Behind the scenes, a well-run kitchen operation is essential to maintaining these standards.

Position Summary

The Kitchen Manager is responsible for overseeing the daily operations, organization, and maintenance of the Club’s kitchen facilities. This role focuses on ensuring that all back-of-house systems run efficiently, safely, and in alignment with the Club’s standards.

Working closely with the Executive Chef and culinary leadership team, the Kitchen Manager leads sanitation efforts, manages stewarding operations, oversees equipment maintenance, and supports overall kitchen readiness. This position plays a critical role in both day-to-day operations and long-term upkeep, including seasonal kitchen openings and closings.

This is an excellent opportunity for an experienced kitchen operations professional or seasoned stewarding leader who takes pride in organization, structure, and maintaining a high-functioning culinary environment.

Key Responsibilities

Kitchen Operations and Stewarding Oversight

• Oversee all stewarding and dishwashing operations across kitchen areas
• Ensure proper cleaning, sanitizing, and storage of all kitchen equipment, China, glassware, and utensils
• Establish and maintain daily, weekly, and seasonal cleaning schedules
• Supervise and support stewarding staff, ensuring accountability and consistency

Sanitation, Safety, and Compliance

• Maintain strict adherence to health department regulations and food safety standards
• Ensure all kitchen areas remain clean, organized, and inspection-ready at all times
• Oversee proper handling and storage of cleaning chemicals and supplies
• Train staff on sanitation procedures and safety protocols

Equipment and Facility Management

• Monitor condition and performance of kitchen equipment including dish machines, refrigeration units, and cooking equipment
• Coordinate routine maintenance and repairs with Facilities and external vendors
• Maintain equipment logs and service schedules
• Oversee deep cleaning of equipment and kitchen infrastructure

Seasonal Operations and Project Management

• Lead seasonal kitchen openings and closings, including setup, breakdown, and storage of equipment
• Support transitions between seasonal dining outlets and event spaces
• Assist with kitchen organization during high-volume periods and special events
• Participate in capital improvement and maintenance planning when needed

Inventory and Supply Management

• Manage inventory of cleaning supplies, chemicals, and stewarding equipment
• Track usage and ensure timely ordering and restocking
• Maintain organized storage areas and efficient workflow throughout the kitchen

Team Leadership and Collaboration

• Work closely with chefs and kitchen staff to support smooth service operations
• Provide leadership, training, and performance feedback to stewarding team members
• Foster a team-oriented environment focused on accountability and pride in work
• Assist with scheduling and labor coordination as needed

Ideal Background

We are seeking candidates with strong operational experience in high-volume kitchens. Strong candidates often come from:

• Private clubs or yacht clubs
• Hotels or resort culinary operations
• Catering or banquet production kitchens
• Restaurant groups with structured back-of-house systems
• Senior stewarding or kitchen operations roles

Qualifications

• 3 to 5 years of experience in kitchen operations, stewarding, or back-of-house management
• Strong understanding of sanitation standards and health regulations
• Experience managing cleaning systems, workflows, and staff
• Familiarity with commercial kitchen equipment and maintenance practices
• Strong organizational and problem-solving skills
• Ability to lead a team and work collaboratively with culinary staff

Preferred:

• Experience in a private club, hotel, or high-volume event environment
• Food safety certification such as ServSafe
• Basic mechanical or facilities knowledge related to kitchen systems

Physical Requirements

• Ability to stand, walk, and remain active for extended periods
• Ability to lift, carry, push, or pull up to 50 pounds
• Frequent bending, reaching, and repetitive motion
• Comfortable working in a hot, humid, and fast-paced kitchen environment

Why Join Larchmont Yacht Club

Larchmont Yacht Club offers the opportunity to be part of a well-respected culinary operation where organization, cleanliness, and consistency are essential to success. The Kitchen Manager plays a key role in supporting chefs and ensuring that every service runs smoothly behind the scenes.

This position offers stability, leadership responsibility, and the chance to make a direct impact on the quality and efficiency of the Club’s dining program.

If you take pride in running an organized kitchen, enjoy leading a team, and understand the importance of strong systems in a high-performing culinary environment, we encourage you to apply.

Salary : $26 - $28