Job Title: Chef | Kitchen Manager

Location: St. Pete, FL

Salary Range: $75,000 - $90,000

Start Date: ASAP

Benefits:

• Performance-based bonus
• Dining benefits
• 401k
• Fitness and health benefits

Role Overview:

The Chef | Kitchen Manager will support the Managing Partner and Regional Leadership in maintaining efficient restaurant operations. This leadership role involves directing all Back of House (BOH) functions, mentoring a strong team, and ensuring compliance with sanitary and food service standards. The ideal candidate will lead by example, promote a positive culture, and demonstrate a commitment to personal and team growth.

Minimum Requirements:

• 3 years of kitchen management experience, including hiring, firing, purchasing, COGs management, and team member development
• Bilingual: comfortable speaking both Spanish & English
• Food Safety Manager Certified (ServSafe)
• Currently employed
• 3 years of experience cooking Latin Cuisine (Cuban, Mexican, Central American, etc.)
• Strong line skills: knife cuts, station comfort on grill/saute, working with team in volume situations
• Familiarity with basic technology platforms (MS Office, web-based applications, mobile apps)

Key Responsibilities:

• Team Leadership: Hire, train, and develop new team members, fostering a positive and productive work environment.
• Culinary Excellence: Oversee food preparation, production, and service, ensuring exceptional quality and presentation.
• Operational Efficiency: Delegate tasks, enforce company policies, and maintain a sense of urgency and efficiency in the kitchen.
• Compliance and Safety: Ensure all safety and sanitary practices are followed, maintaining regulatory compliance.
• Financial Management: Manage budgets, control costs, and maintain labor according to forecasts.
• Continuous Improvement: Participate in self-evaluation and development, striving for continuous growth as a leader.

Essential Skills and Experience:

• Positive and energetic personality with a passion for food
• Proven leadership experience in hiring, training, and developing team members
• Extensive culinary experience in food preparation and production
• Strong organizational and communication skills
• Ability to delegate tasks and ensure completion
• Comfort with technology and attention to detail
• Food Manager Protection Certification
• Experience in maintaining high standards of food handling, preparation, and production

Core Competencies:

1. Development: Identify and mentor talent within the team.
2. Respect: Maintain fairness and professionalism, focusing on improvement.
3. Communication: Balance listening and talking, be receptive to feedback, and clear in expectations.
4. Vision: View this role as a career, not just a job, and use it to express and develop talent.
5. Financial Acumen: Understand and manage the components that drive strong profit and loss.

Expectations:

• Maintain high scores on audits and ensure all recipes and kitchen reference materials are up to date.
• Assist in new menu development and rollouts.
• Provide leadership during restaurant openings or closings and work the line as needed.
• Oversee complete BOH operations, including production, sanitation, and compliance.