Executive Kitchen Leader | Growth, Training & Ops

Cooper's Hawk Winery and Restaurants; Sarasota (FL); On-site; USD 70,000 - 83,000; Full time

Benefits offered by this job

Medical, Prescription, Dental, Vision

401(k) with Company Match

Paid Time Off

Team member discounts

Annual training & development

Job summary

Cooper’s Hawk Winery and Restaurants in Sarasota, FL is seeking an Assistant Executive Kitchen Manager to lead a high-volume scratch kitchen and partner with the Executive Kitchen Manager to ensure top food quality, consistency, and safety. You will coach and inspire the team, delivering an outstanding guest experience and supporting culinary growth.

The role emphasizes people development, training, and execution, with responsibilities spanning kitchen leadership, menu rollouts, hiring, and

Qualifications

• 2-3 years of management experience in a full-service restaurant.
• Scratch kitchen experience preferred.
• Must be able to read, understand and communicate in English.
• Must be able to lift up to 50 lbs.
• Must work 50-60 hours per week.

Responsibilities

• Direct kitchen operations and lead Kitchen Managers and Team Members.
• Lead kitchen training, food execution, new menu roll-outs and system initiatives.
• Participate in hourly kitchen Team Member hiring.
• Mentor and develop Kitchen Managers and Team Members through coaching and feedback.
• Maintain food safety and quality standards.
• Drive operational excellence and inventory management.

Skills

Leadership

Team Development

Communication

Mentoring

Tools

POS systems

Scheduling software

Inventory systems

Microsoft Office

Job description

Cooper’s Hawk Winery and Restaurants in Sarasota, FL is seeking an Assistant Executive Kitchen Manager to lead a high-volume scratch kitchen and partner with the Executive Kitchen Manager to ensure top food quality, consistency, and safety. You will coach and inspire the team, delivering an outstanding guest experience and supporting culinary growth.

The role emphasizes people development, training, and execution, with responsibilities spanning kitchen leadership, menu rollouts, hiring, and