Kitchen Manager

hrEdge; Tampa (FL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Competitive Salary

Incentive/Bonus Plan

401(k) with Employer Match

Paid Time Off

Employee Discounts

Job summary

hrEdge in Tampa is seeking a culinary leader to own the back-of-house operation while remaining hands-on and cooking alongside the team. You will lead the kitchen through busy service, mentor staff, manage scheduling, inventory, and food cost, and ensure quality, sanitation, and guest satisfaction.

This role offers growth as the operation expands, with a competitive salary and incentive plan, 401(k) with employer match, paid time off, and employee discounts.

Qualifications

• 4+ years in a culinary leadership role preferred (Lead Line Cook, Sous Chef, Assistant Kitchen Supervisor, or Assistant Kitchen Manager)
• Experience in high‑volume food service
• Strong organizational and communication skills
• Knowledge of food cost, inventory, and scheduling
• Availability for evenings, weekends, and holidays
• Comfortable in a compact kitchen environment

Responsibilities

• Lead all day-to-day back-of-house operations
• Coach, develop, and motivate the culinary team
• Manage scheduling, labor, and staffing needs
• Order products and manage inventory
• Control food cost, waste, and purchasing
• Maintain FIFO, food safety, sanitation, and quality standards
• Ensure every guest receives an exceptional dining experience
• Collaborate with front-of-house operations
• Build systems that create consistency, accountability, and teamwork

Skills

Back-of-house Leadership

Hands-on Cooking

Staff Mentoring

Food Cost Control

Job description

Ready to Lead Your Own Kitchen?

You love being on the line, leading your team through a busy service, solving problems on the fly, and producing food you're proud of.

Our client is seeking a culinary leader ready to take ownership of the entire back-of-house operation while remaining hands-on and cooking alongside their team. This role offers the opportunity to strengthen your leadership, financial, and administrative skills while taking the next step in your culinary career.

If you've been waiting for someone to give you the keys to your own kitchen, we'd love to meet you.

Our guests come in for exceptional hospitality, memorable food, all provided in a unique setting.

What Makes This Role Different?

Unlike many restaurant kitchens, our culinary program is built around upscale hospitality and operational excellence. Our culinary offerings include brunch, afternoon tea, and elevated dinner service, each designed to deliver a polished and memorable guest experience.

You'll lead the preparation and execution of each service, ensuring exceptional quality, presentation, consistency, and timing while keeping the kitchen running efficiently.

While there is opportunity to contribute ideas and improve execution, this role is primarily about leading people, managing operations, and consistently delivering an upscale culinary experience.

If you're ready to become a stronger kitchen leader, not just a stronger cook, this is an exceptional opportunity to take ownership and grow your career.

What You'll Be Doing

• Lead all day-to-day back-of-house operations
• Coach, develop, and motivate the culinary team
• Manage scheduling, labor, and staffing needs
• Order products and manage inventory
• Control food cost, waste, and purchasing
• Maintain FIFO, food safety, sanitation, and quality standards
• Ensure every guest receives an exceptional dining experience
• Collaborate with front-of-house operations
• Build systems that create consistency, accountability, and teamwork

Who We’re Looking For

This role is ideal for:

• Culinary leaders who enjoy mentoring teams while staying hands‑on

You'll be successful if you:

• Thrive in fast‑paced service
• Lead by example
• Stay calm under pressure
• Hold yourself and your team to high standards
• Enjoy solving operational challenges
• Want to continue growing your leadership skills

Qualifications

• 4+ years in a culinary leadership role preferred (Lead Line Cook, Sous Chef, Assistant Kitchen Supervisor, or Assistant Kitchen Manager)
• Experience in high‑volume food service
• Strong organizational and communication skills
• Knowledge of food cost, inventory, and scheduling
• Availability for evenings, weekends, and holidays
• Comfortable in a compact kitchen environment

This isn't just a Kitchen Manager job.

As our operation grows, so will opportunities for advancement, increased responsibility, and expanded culinary leadership.

If you're looking for a place where your career can grow, not just another kitchen to manage, you'll fit right in.

• Competitive Salary: $80,000 - $90,000 per annum
• Incentive/Bonus Plan: 10% of annual salary based on key performance indicators (KPIs)
• 401(k) with Employer Match
• Paid Time Off
• Employee Discounts

Equal Opportunity Employer

We are an Equal Opportunity Employer and celebrate diversity in our workplace. We are committed to creating an inclusive environment for all team members.