Chef Operator: Lead a high-volume, scratch-kitchen team

Nakedfarmer; Town of Florida (NY); On-site; USD 95,000 - 140,000; Full time

Benefits offered by this job

Competitive salary

Vibrant work culture

Profit-sharing incentives

401(k)

Annual paid vacation

Health/dental/vision insurance

Career progression

Complimentary meals

Paid parking

Job summary

Naked Farmer is seeking a Chef Operator to lead a high‑performing kitchen team in our growing farm‑to‑table restaurant group. You will mentor staff, supervise daily operations, and drive culinary excellence in a fast-paced, seasonal menu environment.

You will partner with the Culinary Director and Area Operations to optimize costs, labor, and guest experiences, while maintaining health standards and ensuring a welcoming, accountable culture across locations.

Qualifications

• 3–4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility.
• Proven ability to run efficient restaurants.
• Excellent communication and leadership abilities.
• Ability to lift up to 50 pounds.

Responsibilities

• Oversee all restaurant operations including costs, labor, guest experience, and sales growth.
• Coach and develop the team to build daily habits for efficiency.
• Partner with Chef de Cuisine on QA and act on guest feedback.
• Lead new initiatives and drive smooth implementation.
• Maintain culinary excellence, service quality, and health compliance.
• Manage tech and third-party platform issues proactively.
• Provide regular reporting and updates to leadership.
• Ensure DOH standards and keep kitchen and service areas clean.
• Drive recruitment, interviews, and onboarding.
• Run pre-shift briefings and team-building events.
• Coordinate cross‑team communication using digital tools.

Skills

High-volume kitchen mgmt

P&L responsibility

Operational restaurant mgmt

Team leadership

Communication skills

Adaptability

Attention to detail

Strong work ethic

Job description

Naked Farmer is seeking a Chef Operator to lead a high‑performing kitchen team in our growing farm‑to‑table restaurant group. You will mentor staff, supervise daily operations, and drive culinary excellence in a fast-paced, seasonal menu environment.

You will partner with the Culinary Director and Area Operations to optimize costs, labor, and guest experiences, while maintaining health standards and ensuring a welcoming, accountable culture across locations.