Kitchen Director at The Brooklyn Brewery Corp

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Sep, 26

Salary

120000.0

Posted On

19 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Operations, Menu Development, Financial Management, Food Cost Control, Labor Management, Catering Production, Staff Training, Vendor Management, Inventory Control, NYC DOH Compliance, High-Volume Service, Systems Building, Event Logistics, Pizza Program Management, Cross-Department Collaboration

Industry

Food and Beverage Services

Description

KITCHEN DIRECTOR | BROOKLYN BREWERY (1 WYTHE) Reports to: Senior Director of Hospitality Operations Location: Brooklyn, NY Opening: Late Summer 2026 Brooklyn Brewery is a leading global independent craft brewer and a pioneer of the American craft beer revolution. From our home in Williamsburg, Brooklyn, we are always in the making, drawing inspiration from our local community of innovators, makers, and doers to spread the culture and creativity of craft beer to 30 states and over 30 countries on 5 continents. POSITION SUMMARY Brooklyn Brewery is opening a new flagship hospitality and cultural space in Williamsburg in Summer 2026. The Kitchen Director will lead and build the culinary program across a multi-floor, multi-use venue that includes public food service, private events, large-scale catering, and collaborative guest programming. This role is not a traditional single-restaurant chef position. The Kitchen Director functions as a department head within an integrated hospitality operation, working closely with Bar Operations, Private Event Sales & Production, and Partnerships & Programming to deliver a cohesive guest experience and a profitable food program. The food program exists to support a live hospitality and event venue. Public food service, private events, and brand programming operate simultaneously, and the kitchen must be structured to reliably execute multiple service types within the same service window. The culinary program will include a high-volume pizza-focused service model, elevated private dining, and event-driven catering. The successful candidate is an operational leader capable of building systems, managing large teams, and executing consistently across different service formats. DUTIES AND RESPONSIBILITIES Department Leadership & Operations * Build and lead the Kitchen Operations department across multiple service areas and kitchens * Hire, train, schedule, and develop BOH management and hourly staff * Establish kitchen organizational structure, staffing models, and service standards * Create scalable systems for prep, service, and event execution * Design kitchen workflow capable of executing simultaneous public service and private event production without service interruption * Maintain consistent quality across daily service, private events, and large-scale functions * Lead pre-shift and post-shift operational communication with FOH leadership Culinary Program & Menu Development * Develop menus aligned with the Brooklyn Brewery brand and guest experience * Design a high-volume, production-efficient pizza program * Create adaptable menus for events, catering, and seasonal programming * Maintain quality, consistency, and speed of service across multiple service styles * Support visiting chefs and guest partners within operational capabilities and service standards Financial Management & Profitability * Own food cost performance and kitchen labor performance * Develop menus and prep systems that meet predetermined margin and labor targets established by Hospitality leadership * Manage purchasing, receiving, and vendor relationships * Maintain accurate inventory controls and waste reduction systems * Forecast demand for public service and event production * Work with Hospitality leadership on pricing, margins, and product mix Events, Catering & Programming Collaboration * Execute culinary production for private events and large-scale functions * Coordinate with Private Event Sales & Production on menus, staffing, and logistics * Execute menus and service formats developed in coordination with Private Event Sales & Production packages * Support Partnerships & Programming activations, brand collaborations, and special events * Develop systems that allow simultaneous public service and event catering Compliance & Safety * Ensure compliance with NYC DOH regulations and company safety policies * Maintain sanitation, food safety, and kitchen maintenance standards * Implement training and certification programs for BOH staff Leadership Expectations * Act as a cross-department partner to Bar Operations, PES, and P&P * Participate in weekly operational leadership meetings * Contribute to overall guest experience strategy, not just kitchen output * Build a positive, respectful, and sustainable kitchen culture * Mentor and develop BOH managers into future leaders * Accept fluctuating service volume and variable event schedules as a core function of the role QUALIFICATIONS * 5+ years Executive Chef, Culinary Leadership experience or similar role * Experience operating high-volume kitchens with multiple revenue streams * Demonstrated success with catering and event production * Strong operational and systems-building mindset * Experience opening or scaling a new concept strongly preferred * Experience with pizza programs or high-throughput service models preferred * Comfortable working in a collaborative, non-hierarchical hospitality environment SUCCESS METRICS The Kitchen Director will be evaluated on: * Food cost targets * Kitchen labor performance * Event execution reliability * Service consistency and speed * Staff retention and development * Ability to support simultaneous service and events * Cross-department collaboration COMPENSATION AND BENEFITS Compensation The base pay range for this full-time role is $100,000 – $120,000 per year. Actual base pay may vary depending on factors including but not limited to experience, subject matter expertise, and skills. The base pay is one component of The Brooklyn Brewery Corporation’s total compensation package for employees. Benefits * Performance bonus potential * Medical, Dental, Vision * 401(k) with company match * Commuter benefits * Flexible Spending Account (FSA) * Employee Assistance Program (EAP) * Staff discounts and industry perks APPLICATION REQUIREMENTS Please submit: * Resume * Professional references * Brief summary of relevant experience * Examples of prior large-scale or event-driven culinary programs (optional) Brooklyn Brewery is an equal opportunity employer and does not discriminate based on race, religion, sex, sexual orientation, gender identity or expression, age, disability, veteran status, or marital status. We are committed to maintaining an equitable, inclusive, and diverse workplace. We encourage candidates from all backgrounds and experiences to apply, even if you do not meet every listed qualification.

Responsibilities

Lead and build the culinary program for a multi-use hospitality venue, overseeing public food service, private events, and large-scale catering. Manage the BOH department, including staffing, financial performance, and the execution of a high-volume pizza-focused service model.