Chef Operator & GM — Farm-to-Table Growth Leader

Naked Farmer Careers; Fort Lauderdale (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Vibrant work culture

Profit-sharing incentives

401(k)

Annual paid vacation

Health, dental, and vision insurance

Career progression opportunities

Complimentary Naked Farmer meal daily

Paid parking

Job summary

Naked Farmer seeks a Chef Operator to lead a fast-paced, scratch-based kitchen and restaurant. You will guide a dedicated team, develop talent, and drive operational excellence with a strategic, hands-on approach in a growing farm-to-table concept.

You will partner with the Culinary Director and Chef de Cuisine to maintain high culinary standards, optimize costs, and ensure guest satisfaction in a dynamic, community-focused environment.

Qualifications

• 3–4 years of high-volume kitchen or restaurant operations management with P&L responsibility.
• Deep understanding of running efficient restaurants.
• Strong work ethic, reliability, and team leadership.
• Ability to lift up to 50 pounds and perform demanding tasks.
• Excellent verbal communication and proactive problem-solving.
• Adaptability to new recipes and seasonal menu changes.

Responsibilities

• Oversee entire restaurant operation, including costs, labor, guest experience, and sales growth.
• Inspire and coach team to daily disciplines and efficient operations.
• Work with Chef de Cuisine on quality assurance and feedback-driven improvements.
• Lead new initiatives and manage implementation with entrepreneurial mindset.
• Ensure smooth operations and uphold health protocols.
• Troubleshoot platform issues and manage operational aspects.
• Provide thorough reporting to leadership with updates and insights.
• Lead recruitment, interviews, and onboarding processes.
• Coordinate pre-shift briefings and team-building activities.

Skills

Restaurant operations

Team leadership

Staff training

Cost controls

Job description

Naked Farmer seeks a Chef Operator to lead a fast-paced, scratch-based kitchen and restaurant. You will guide a dedicated team, develop talent, and drive operational excellence with a strategic, hands-on approach in a growing farm-to-table concept.

You will partner with the Culinary Director and Chef de Cuisine to maintain high culinary standards, optimize costs, and ensure guest satisfaction in a dynamic, community-focused environment.