High-Volume Kitchen Operations Leader

The Walker Group; Sebring (FL); On-site; USD 52,000 - 68,000; Full time

Job summary

The Walker Group is seeking a Kitchen Manager to oversee back-of-house operations in its Sebring, FL restaurant. You will lead kitchen staff, manage food production, and control inventory to meet cost and quality targets.

You will enforce sanitation and safety standards, coordinate with leadership, implement prep lists and line checks, and ensure efficient, high-volume service across weekend and weekday shifts.

Qualifications

• Proven experience in kitchen management or a similar role in a high-volume food service setting.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills.
• High standard of cleanliness and an understanding of sanitation regulations.
• Experience with cost control, inventory management techniques, and scheduling software.
• ServSafe certification or equivalent preferred.
• Flexibility to work weekends, evenings, and holidays.

Responsibilities

• Inventory and ordering: manage procurement based on par systems to optimize food costs.
• Staff management: schedule kitchen staff to match business demands.
• Quality control: oversee food preparation and presentation; conduct line checks.
• Health and safety compliance: enforce sanitation and safety standards per regulations.
• Communication: maintain open lines with management; participate in meetings.
• System maintenance: implement prep lists, order guides, and daily walkthroughs.

Skills

Kitchen Management

Staff Leadership

Cost Control

Food Safety

Multitasking

Tools

Scheduling Software

Inventory Management Software

POS / Kitchen Display System

Job description

The Walker Group is seeking a Kitchen Manager to oversee back-of-house operations in its Sebring, FL restaurant. You will lead kitchen staff, manage food production, and control inventory to meet cost and quality targets.

You will enforce sanitation and safety standards, coordinate with leadership, implement prep lists and line checks, and ensure efficient, high-volume service across weekend and weekday shifts.