Kitchen Manager

The Post Oak; Destin, Northern (FL, KY); Hybrid; USD 62,000 - 75,000; Full time

Benefits offered by this job

Training program

Career growth

Dining discounts

Health benefits

Dental & vision

401(k)

Paid time off

Bonus opportunities

Job summary

Joe’s Crab Shack in Destin, FL is seeking a hands-on Kitchen Manager to lead daily kitchen operations and develop the culinary team. You’ll coach staff, ensure food quality, safety, and guest satisfaction in a fast-paced environment, while driving operational standards and performance.

Ideal candidates have at least 2 years of kitchen management in a full-service high-volume setting, strong leadership and communication skills, and a background from an accredited culinary program. EOE. #LI-KJ1

Qualifications

• 2+ years of Kitchen Management in a full-service, high-volume dining establishment.
• Strong leadership, communication, and multi-tasking capabilities.
• Knowledge of food safety and kitchen operations best practices.

Responsibilities

• Lead daily kitchen operations and maintain high standards for quality and safety.
• Coach and develop culinary team members and oversee onboarding and training.
• Manage labor, cost control, and inventory to meet budgets.
• Ensure sanitation and organization of the kitchen per OSHA standards.
• Collaborate with exec chef to ensure guest satisfaction and consistency.

Skills

Kitchen leadership

Food safety

Team management

Communication

Education

Culinary program

Job description

Overview

Lead the Kitchen. Develop Your Team. Grow Your Career.

Joe’s Crab Shack is looking for a motivated, hands-on Kitchen Manager ready to take the next step in their culinary leadership career. If you thrive in a fast-paced kitchen, take pride in delivering great food, and enjoy developing people, this is an opportunity to build your leadership skills while being part of a high-energy restaurant environment. As Kitchen Manager, you’ll play a key role in leading daily kitchen operations while developing a team focused on quality, consistency, safety, and execution. From coaching and mentoring culinary team members to managing kitchen performance, food quality, and operational standards, you’ll have the opportunity to make a meaningful impact on both the team and the guest experience. This is more than your next Kitchen Manager position—it’s an opportunity to strengthen your culinary and leadership expertise, expand your operational knowledge, and prepare for the next chapter of your hospitality career. We’re looking for a leader who is ready to take ownership, embrace new challenges, and grow alongside a dynamic organization.

Benefits

• Extensive and well-rounded training program


• Continued career development and growth opportunities


• Generous employee discounts on dining, retail, amusements, and hotels


• Multiple health benefit plans to suit your needs


• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)


• Paid time off


• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a \"Do Whatever It Takes Attitude\" and a hands-on, lead by example management style


• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up


• Achieve or exceed budgeted labor and other cost centers through proper planning and execution


• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies


• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Kitchen Management experiencein a full-service, high-volume dining establishment


• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality


• Strong communication, leadership, and conflict resolutionskills


• Stable and progressive work history; Strong work ethic


• Graduate of an accredited culinary program is a plus

EOE

#LI-KJ1

Pay Range

USD $62,000.00 - USD $75,000.00 /Yr.