Bilingual Kitchen Manager — High-Volume Ops & Leadership

Hirebridge; Jacksonville (FL); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical & Health Insurance benefits

Retirement Plan

Paid Time Off

Job summary

Hirebridge is seeking a strong Kitchen Manager to oversee day-to-day BOH operations in a high-volume Charleston kitchen. You will lead cooks, prep staff, dish team members, and other BOH employees during shifts, ensuring stations are organized and ready for service.

You will collaborate with culinary leadership to manage staffing, inventory, food cost, and sanitation while maintaining high standards of quality and consistency.

Qualifications

• 2-4+ years of BOH supervisory experience in a high-volume kitchen.
• Strong knowledge of staffing, scheduling, prep, inventory, and sanitation.
• Bilingual English/Spanish strongly preferred.

Responsibilities

• Oversee daily BOH operations and ensure kitchen is organized, staffed, prepared, and ready for service.
• Lead cooks, prep staff, dish team members, and other BOH employees during shifts.
• Manage station setup, prep levels, production needs, opening/closing procedures, and shift readiness.
• Support BOH scheduling, staffing, attendance, shift coverage, and labor deployment based on projected volume.
• Monitor kitchen labor and productivity and identify opportunities to improve efficiency without compromising execution.
• Assist with ordering, receiving, inventory counts, storage, product rotation, and organization.
• Help control food cost through portions, recipe adherence, inventory controls, waste reduction, and production planning.
• Maintain cleanliness, sanitation, food safety, labeling, storage, and regulatory compliance.

Skills

Kitchen management

Staffing

Scheduling

Inventory management

Food safety

Leadership

Bilingual English/Spanish

Job description

Hirebridge is seeking a strong Kitchen Manager to oversee day-to-day BOH operations in a high-volume Charleston kitchen. You will lead cooks, prep staff, dish team members, and other BOH employees during shifts, ensuring stations are organized and ready for service.

You will collaborate with culinary leadership to manage staffing, inventory, food cost, and sanitation while maintaining high standards of quality and consistency.