Culinary Operations Manager

Fresh Kitchen LP; Florida; On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Salary + bonus

Benefits package

Career growth

Free meals

Culture & values

Holidays

Work-life balance

Brand appeal

Job summary

Fresh Kitchen LP is hiring a Culinary Operations Manager to lead the back-of-house at our Lakewood Ranch opening. You will coach and develop the kitchen team, manage staffing, controls, and labor, and ensure consistency, speed, and quality for every shift.

We seek a hands-on leader with 5+ years in a high-volume restaurant, Scratch kitchen experience, and a track record of building accountable, high-performance teams. Strong communication and food-cost discipline are essential.

Qualifications

• 5+ years management experience in a high-volume restaurant.
• Strong BOH leadership with a passion for execution.
• Experience in a scratch kitchen or high-quality operation.

Responsibilities

• Lead BOH staffing, coaching, and development.
• Maintain inventory accuracy, pars, yields, and waste reduction.
• Schedule and deploy labor for peak periods and coverage.
• Set and reinforce kitchen standards for speed, quality, and consistency.
• Coordinate with ACM and Managing Partner to align BOH with FOH operations.

Skills

Management experience

BOH leadership

Scratch kitchen

Coaching

Inventory control

Food cost controls

Fast-paced environment

Communication

Job description

OWN THE FOOD. HOLD THE STANDARD. BUILD THE TEAM. DRIVE RESULTS.

ABOUT FRESH KITCHEN

Fresh Kitchen is redefining what “fast food” can be: real food, made from scratch, with ingredients and standards you can feel good about. That means 100% pure olive oil (no seed oils), hand-cut veggies, antibiotic & hormone-free meats, responsibly sourced seafood and 100% gluten-free recipes. We call it Good Food Forever.

Our vision is big: 100 remarkable restaurants by 2034. We’re building a brand that’s as serious about people and culture as we are about food quality and performance, and we’re looking for leaders who want to build something that lasts.

WE ARE CURRENTLY HIRING A CULINARY OPERATIONS MANAGERS IN OUR UPCOMING LAKEWOOD RANCH OPENING

THE ROLE

As a Culinary Operations Manager, you are the primary leader of the back-of-house and accountable for:

• People + Culture (BOH staffing, coaching, accountability, training, team development)
• Cost + Controls (inventory accuracy, pars, yields, waste reduction)
• Labor + Deployment (smart schedules, right people in the right places)

You lead the kitchen team and set the tone for BOH standards every shift. You’re not a “back office” manager. You’re hands-on, coaching stations in real time, and building systems that support speed, consistency, and quality and make great shifts repeatable.

You report to the Managing Partner and partner closely with your Assistant Culinary Manager and the Restaurant Operations Manager to align BOH execution with FOH flow and online ordering and catering volume. You operate like an owner of your kitchen: disciplined, organized, people-first, and always raising the bar.

WHAT GREAT LOOKS LIKE

Incredible Food, Every Bowl, Every Shift. You’re the guardian of the product, and you make quality feel automatic.

• Food is consistent: same taste, same standard - every time
• Peak periods run fast and clean: speed + accuracy without corners cut
• Line checks are real (not a checkbox): pars, freshness, readiness are dialed
• The kitchen stays organized and flowing: stations set, tools where they belong, no scramble
• Recipes, prep specs, portioning, and handling are executed exactly as designed

You build the kitchen culture: high standards, high performance, high trust.

• BOH team members get coached in the moment and know exactly what “great” is
• Schedules and deployment set the team up to win the shift (right people, right places)
• Expectations don’t drift -- feedback is clear, consistent, and followed through
• Hiring, onboarding, and training are strong in partnership with the ACM + Managing Partner
• Bench strength is visible: you’re developing future culinary leaders (not just filling shifts)
• The kitchen feels like accountability + pride + ownership, not chaos
• Training initiatives and menu rollouts land smoothly because you know how to execute change

You run a kitchen that’s disciplined, inspection-ready and cost-smart, without sacrificing quality or ops.

• Inventory is accurate, pars are clean, and ordering is disciplined
• Food cost is controlled through yields, prep systems, and waste reduction
• Smallwares and equipment are organized, maintained, and never “mysteriously missing”
• BOH audits and food safety checks happen regularly, and gaps get closed fast
• Health, safety, and sanitation standards are upheld every day
• The kitchen is always inspection-ready
• BOH execution stays aligned to FOH flow and online ordering/catering volumeYou proactively spot and fix efficiency bottlenecks (flow, labor, prep timing, station setup)

OUR LEADERSHIP VIBE

• High standards + high heart. You lead with care and accountability - through our values.
• Coach in the moment...before it becomes a habit.
• Systems matter. You build routines that make great shifts repeatable.
• You don’t just manage the kitchen...you energize it.

RECIPE FOR SUCCESS

• 5+ years management experience as a Chef, Culinary Manager, or Kitchen Manager in a high-volume, food-focused restaurant
• Strong BOH leadership with a passion for food and execution
• Experience in a scratch kitchen or food-focused operation with high quality standards
• Proven ability to coach, develop, and hold teams accountable
• Solid understanding of inventory, prep systems, and food cost controls
• Comfortable leading in a fast-paced, high-energy kitchen
• Strong communication and problem-solving skills
• Ability to work a flexible schedule (nights, weekends, holidays)
• ServSafe certified (or willingness to obtain)
• Must pass a background check
• Culinary education/formal training is a plus, not required

Physical requirements: must be able to stand/walk 8-10 hours per shift and work in varying temperatures.

WHY PEOPLE STAY

• REALLY GOOD COMPENSATION | Salary ranges from $65k-$75k plus an 8-12% bonus (paid quarterly)
• BENEFITS |AffordableGroup health, vision and dental Plans + a 401(k) match
• A REAL CAREER PATH |Peopledevelopment is intentional - we invest in leaders who want to grow with us
• FREE FOOD | Your FK meals are on us
• CULTURE | Values driven company that is good to people
• HOLLA-DAYS | Closed for 9 holidays, so you can enjoy time with family and friends
• WORK-LIFE BALANCE | Progressive PTO + balanced schedules, including our commitment to not exceed a 50-hour workweek.
• A VIBEY BRAND |Food you’re proud to serve and a brand you feel good to rep