Chef Operator — Lead High-Volume Scratch Kitchen (Profit-Sharing)

Naked Farmer Careers; Florida; On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Profit sharing

401(k)

Annual paid vacation

Health, dental, vision insurance

Career progression

Complimentary Naked Farmer meal daily

Paid parking

Job summary

Naked Farmer in Florida seeks a Chef Operator to lead a high-volume scratch kitchen, mentor a growing culinary team, and drive operational excellence in a fast-paced, seasonal menu environment.

You will partner with the Culinary Director and restaurant leaders to control costs, elevate guest experience, recruit and develop talent, and implement new initiatives while maintaining health and safety standards.

Qualifications

• The role requires 3–4 years of high-volume kitchen or restaurant operations management with P&L responsibility.
• Strong leadership, coaching, and entrepreneurial mindset to maintain engagement and efficiency.
• Ability to train, mentor, and develop team members into future leaders.

Responsibilities

• Oversee all restaurant operations, including costs, labor, guest experience, and sales growth.
• Inspire and coach the team to build daily disciplines and maximize efficiency.
• Collaborate with Chef de Cuisine on quality assurance and guest feedback actions.
• Lead new initiatives and manage implementation with an entrepreneurial mindset.
• Ensure operational flow, culinary excellence, service quality, and health compliance.
• Manage tech and third-party platforms; troubleshoot as needed.
• Provide thorough reporting and updates to leadership.
• Recruitment and onboarding of new team members; conduct pre-shift briefings.

Skills

Kitchen management

Operations leadership

P&L responsibility

Team development

High-volume hospitality

Guest experience

Food safety

Tools

Toast POS

Google Drive

Slack

7Shifts

Email

Job description

Naked Farmer in Florida seeks a Chef Operator to lead a high-volume scratch kitchen, mentor a growing culinary team, and drive operational excellence in a fast-paced, seasonal menu environment.

You will partner with the Culinary Director and restaurant leaders to control costs, elevate guest experience, recruit and develop talent, and implement new initiatives while maintaining health and safety standards.