Kitchen Manager - City Line in Albany, New York at City Line Bar

About City Line Bar

City Line Bar and Grill has proudly served the Capital Region since 2014, sitting right on the edge of Albany and Guilderland, but with bold flavors and big-city energy that go far beyond the border. After more than a decade of growth, we're entering an exciting new chapter. In 2024, Rob Malkus became the sole owner of City Line, bringing his full focus to hospitality, creativity, and evolving the experience for our guests. Together with new Executive Chef Ryan O’Shea, whose diverse culinary background spans private dining, event catering, and acclaimed kitchens. We’ve always been a place to gather for the big game, weekend brunches, or casual dinners on the patio, and now we’re doubling down on what makes us great. That means a fresh, seasonal menu with new crowd-favorites (like our wildly popular birria potstickers), an expanded catering operation, and a shift toward daytime events and elevated private dining.

At our core, we remain committed to quality food, approachable service, and bringing people together. Whether you're visiting for happy hour, catching up over brunch, or planning a special celebration, City Line is still your neighborhood spot, with just the right amount of edge.

About the role

• Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

What you'll do

• Promote, work, and act in a manner consistent with the mission of City Line Bar
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to run specials to move product or keep our menu fresh and rotating.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Provide orientation of company and department rules, policies and procedures to new kitchen employees.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Qualifications

• Be 21 years of age or older
• Three or more years of back-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry
• Able to understand and speak using the predominant language(s) of guests
• Excellent basic mathematical skills
• Able to work in a standing position for long periods of time (up to 5 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 40 to 50 hours per week

Compensation is dependant on experience*