Executive Chef/Kitchen Manager

Horizon Hospitality Associates, Inc.; Pompano Beach (FL); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Comprehensive medical benefits

401(k) with match

Waterfront work environment

Job summary

Horizon Hospitality Associates, Inc. is seeking a hands-on Kitchen Manager to lead back-of-house operations for a waterfront restaurant just north of Pompano Beach, FL. You will supervise a high-volume kitchen, drive culinary standards, manage costs, and mentor a seasonal team.

The ideal candidate has 4+ years of BOH leadership, strong financial skills, and ServSafe certification. Join a growth-minded hospitality group with a waterfront work environment and comprehensive benefits.

Qualifications

• 4+ years of BOH leadership in coastal, waterfront, or high-volume setting.
• Proven ability to recruit, train, schedule, and coach kitchen staff.
• Experience with Toast, 7shifts, and ADP/HRIS systems.
• ServSafe Certification (or equivalent).

Responsibilities

• Lead all daily BOH operations, ensuring exceptional food quality, consistency, and presentation.
• Oversee inventory, ordering, food safety compliance, vendor relations, and BOH labor scheduling.
• Manage and develop a team of kitchen employees within a ~37-employee property peak season.
• Maintain an organized, clean, safe, and health-department-compliant kitchen environment.
• Partner with the General Manager to improve operational efficiency, guest satisfaction, and overall restaurant performance.
• Implement portion control standards and minimize waste to maximize product utilization and profitability.
• Collaborate with ownership on menu development, seasonal specials, and operational enhancements.

Skills

Hands-on leadership

BOH leadership

COGS control

Labor cost management

Food cost controls

Inventory management

Purchasing

Staff recruitment & training

Toast

7shifts

ADP/HRIS

Recipe development

Menu development

ServSafe

Education

ServSafe Certification

Tools

Toast

7shifts

ADP/HRIS

Job description

A well-established and growing hospitality group is seeking a hands-on, service-driven Kitchen Manager to lead back-of-house operations for a waterfront restaurant just north of Pompano Beach, FL. This coastal, predominantly outdoor concept is part of an expanding marina portfolio and requires an adaptable, solutions-oriented culinary leader who can excel in a high-volume, guest-focused environment.

The Kitchen Manager will oversee all back-of-house operations, staff leadership, culinary standards, financial performance, and food safety. This role is ideal for a proven leader who thrives in coastal dining, maintains high standards through seasonal fluctuations, balances culinary creativity with operational discipline, and brings fresh ideas to a supportive, growth-minded organization.

Compensation & Benefits

• $65,000 – $75,000 base
• comprehensive medical benefits
• 401(k) with match
• a beautiful waterfront work environment

Must-Haves

• Hands-on, visible leadership style with the ability to work alongside the team while driving operational excellence.
• 4+ years of BOH leadership experience (Kitchen Manager, Chef, or Sous Chef) in a coastal, waterfront, or high-volume setting.
• Strong financial skills: controlling COGS, labor cost management, food cost controls, inventory, and purchasing.
• Proven ability to recruit, train, schedule, and coach a high-performing kitchen team.
• Experience with Toast, 7shifts, and ADP/HRIS systems.
• Experience developing recipes, menus, and efficient kitchen prep systems.
• ServSafe Certification (or equivalent).

Key Responsibilities

• Lead all daily BOH operations, ensuring exceptional food quality, consistency, and presentation.
• Oversee inventory, ordering, food safety compliance, vendor relations, and BOH labor scheduling.
• Manage and develop a team of kitchen employees within a ~37-employee property peak season.
• Maintain an organized, clean, safe, and health-department-compliant kitchen environment.
• Partner with the General Manager to improve operational efficiency, guest satisfaction, and overall restaurant performance.
• Implement portion control standards and minimize waste to maximize product utilization and profitability.
• Collaborate with ownership on menu development, seasonal specials, and operational enhancements.

If you’re a dynamic, hands-on culinary leader who excels in coastal hospitality and enjoys leading from the front, this is a great opportunity to join a supportive, growth-minded organization.