Aspiring Kitchen Leader — Assistant Exec Kitchen Manager

Cooper's Hawk Winery and Restaurants; Orlando (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Discounts on dining and wine

Medical, prescription, dental, vision

401(k) with company match

Paid time off

Parental leave

Wellness and mental health support

Career development opportunities

Job summary

Cooper’s Hawk Winery and Restaurants in Orlando is seeking an Assistant Executive Kitchen Manager to lead a high-volume scratch kitchen, partnering with the Executive Kitchen Manager to ensure food quality, consistency and safety. You will coach and motivate a diverse team while driving operations and guest satisfaction.

You will oversee line stations, schedules, inventory, and training, uphold food safety standards, and help roll out new menus and system initiatives, enabling the culinary team

Qualifications

• 2-3 years of management experience in a full-service restaurant environment.
• Excellent verbal and written communication skills.
• Ability to read, understand and communicate in English.
• Demonstrates financial acumen.
• Proficient in Microsoft Office Suite.

Responsibilities

• Direct kitchen operations, including Kitchen Managers and Team Members across dish, prep, and line stations.
• Review schedules and manage assigned operating systems.
• Conduct line checks, create prep lists, and oversee supply ordering and inventory.
• Maintain a safe and healthy work environment and uphold food safety standards.
• Lead kitchen training, food execution, new menu roll-outs and system initiatives.

Skills

Management experience

Communication skills

English proficiency

Financial acumen

Microsoft Office

Education

ServSafe certification

Tools

Microsoft Office Suite

Job description

Cooper’s Hawk Winery and Restaurants in Orlando is seeking an Assistant Executive Kitchen Manager to lead a high-volume scratch kitchen, partnering with the Executive Kitchen Manager to ensure food quality, consistency and safety. You will coach and motivate a diverse team while driving operations and guest satisfaction.

You will oversee line stations, schedules, inventory, and training, uphold food safety standards, and help roll out new menus and system initiatives, enabling the culinary team