Kitchen Manager

Botiwalla is inspired by the tea and kabab housesknown as Irani cafsof Chef Meherwan Iranis childhood, as well as the late-night street grills (sigris) found across India, serving bold, craveable flavors to hungry crowds.

Botiwalla is part of the Chai Pani Restaurant Group, a family of restaurants known for redefining Indian cuisine in America through mindblasting food and heartfelt hospitality.

Were proud to have received seven James Beard Award nominations, including Chai Pani Ashevilles Outstanding Restaurant win in 2022, along with recognition from The New York Times, Bon Apptit, Food & Wine, and Oprahs Favorite Things.

Still, what matters most to us is not the accoladesits the warmth, care, and authenticity of the experience we create every day for our guests and our teams.

Botiwalla Midtown - Ponce City Market is looking for a Kitchen Manager who is excited for an opportunity to lead a team, establish strong operational systems, and shape culture from day one.

This role is for a hands-on leader who loves being in the kitchen, coaching and developing others, and continuously learning.

You will play a critical role in shaping the culture, standards, and daily rhythm of the back of house while helping deliver bold, craveworthy food inspired by Indias street grills and Irani cafs.

We are seeking a Kitchen Manager who demonstrates a proven track record of operational excellence and cultural stewardship.

This role is ideal for a leader who thrives in building teams, setting clear standards, and leading with both accountability and heart.

Position Summary The Kitchen Manager is the primary steward of the back-of-house experience and food quality and provides direct leadership to the kitchen staff and is responsible for maintaining a clean, organized, and efficient back-of-house operation.

This role supports both daily service and catering events, on-site and off-site, by enforcing kitchen policies, operational systems, and cleanliness standards.

This role maintains a consistent, hands-on presence in the kitchen five days per week, leads during peak service and partners closely with the General Manager to ensure operational excellence, cost control, and a positive, high-trust working environment.

Primary Responsibilities Lead the Kitchen During Service: Be a visible, calm, and engaged leader in the kitchen, especially during peak service periods.

Jump in wherever needed to support smooth operations, including food prep, cooking, cleaning, stocking, and dish.

Partner with FOH leadership to ensure smooth pacing, strong communication, and consistent food execution.

Develop and Support the BOH Team: Deliver hands-on training to kitchen staff, including veteran staff and new hires.

Coach team members in real time, reinforcing standards while building confidence and competence.

Participate in employee check-ins, performance reviews, and pay-rate evaluations in partnership with the General Manager.

Build and Maintain Strong Kitchen Systems: Create, imp...