Culinary Operations Manager

Fresh Kitchen LP; Fort Myers (FL); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Salary range $65k–$75k with 8–12%Bonus

Free Fresh Kitchen meals

Health, vision, dental + 401(k) match

Job summary

Fresh Kitchen LP is opening a Fort Myers location and seeks a Culinary Operations Manager to lead the back-of-house, uphold high standards, and drive consistent quality. You will train and coach the kitchen team, manage inventory, and align BOH with online orders and catering volume.

You will report to the Managing Partner and work hands-on to ensure speed, accuracy, and accountability, while maintaining a cost-smart operation and a strong culture of ownership.

Qualifications

• 5+ years of management experience as a Chef, Culinary Manager, or Kitchen Manager in a high-volume kitchen.
• 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.

Responsibilities

• Lead the back-of-house team and set tone for BOH standards each shift.
• Coach stations in real time and build repeatable systems for speed and quality.
• Collaborate with ACM and Managing Partner to align BOH with FOH and catering volume.
• Maintain disciplined, organized, cost-smart kitchen operations.

Skills

Kitchen leadership

High-volume kitchen

Coaching

Education

Culinary education (optional)

Tools

ServSafe certification

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 FORT MYERS OPENING. THE PERSON HIRED WILL TRAIN/WORK IN ANOTHER LOCATION UNTIL THE STORE OFFICIALLY OPENS

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 volume
• You 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