375 Reserve | Assistant Manager (Kitchen Manager)

Lead Culinary Excellence in a Premium Airport Dining Environment

375 Reserve is an upscale Fine Wine & Spirits Bar scheduled to open in December 2026 in JFK Terminal 4, offering travelers a sophisticated dining experience featuring chef-inspired menus, premium beverages, elevated breakfast selections, artisan sandwiches, fresh salads, signature appetizers, and thoughtfully crafted entrées.

We're seeking a hands-on Assistant General Manager (Kitchen Manager) to oversee all back-of-house functions and lead the culinary team in delivering exceptional food quality, consistency, and operational excellence.

This role is ideal for a culinary leader who excels in high-volume environments while maintaining elevated food standards, developing teams, and driving operational performance.

What You'll Do

As Assistant General Manager - Kitchen Operations, you'll partner with the General Manager and Front of House leadership team to ensure exceptional execution throughout the restaurant.

Key responsibilities include:

• Lead all kitchen and back-of-house operations.
• Oversee food production, preparation, presentation, and quality standards.
• Recruit, train, coach, and develop culinary team members.
• Ensure adherence to recipes, specifications, and portion standards.
• Maintain food safety, sanitation, and HACCP compliance.
• Manage food cost, inventory controls, ordering, receiving, and waste reduction initiatives.
• Develop schedules that align labor with business needs.
• Monitor kitchen productivity and operational efficiency.
• Support menu execution and new product rollouts.
• Maintain equipment, smallwares, and kitchen organization.
• Ensure readiness for peak-volume travel periods and operational disruptions.
• Foster a culture focused on safety, accountability, teamwork, and excellence.

What We're Looking For

Required Qualifications

• 3 years of restaurant or culinary management experience.
• Experience leading high-volume kitchen operations.
• Strong knowledge of food safety, sanitation, and HACCP standards.
• Proven ability to manage inventory, purchasing, food cost, and labor.
• Experience developing and coaching culinary teams.
• Strong organizational and problem-solving skills.
• Ability to obtain and maintain airport security credentials.
• Ability to work flexible schedules, including mornings, evenings, weekends, and holidays.

Preferred Qualifications

• Experience in upscale casual, fine dining, hotel, airport, or premium hospitality concepts.
• Kitchen opening or startup experience.
• ServSafe Food Manager Certification.
• Culinary degree or equivalent professional experience.
• Experience with menu execution across multiple dayparts, including breakfast, lunch, dinner, and bar food offerings.