Kitchen Manager

Wp-New-Modern-General; Winter Park (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

PTO

Benefits

Job summary

New General Café & Coffee Bar in Winter Park, FL is seeking a hands-on Kitchen / Operations Manager to lead the BOH team, safeguard food quality, and optimize daily kitchen workflows. You will manage staffing, costs, and systems to support fast-paced service with consistency and care.

The ideal candidate has 3+ years in kitchen/operations leadership, strong organizational skills, and a proven ability to develop teams while upholding safety and brand standards.

Qualifications

• Minimum 3 years of kitchen management and/or operations management experience.
• Experience leading and developing a team.
• Experience managing food costs, inventory, ordering, and vendors.
• Strong knowledge of food preparation, food safety, and kitchen operations.
• Strong organizational and problem-solving skills.
• Ability to build and improve systems and processes.
• Comfortable working in a fast-paced environment and remaining hands-on.
• Reliable, accountable, and able to work weekends.
• ServSafe certification preferred or willingness to obtain.

Responsibilities

• Lead, manage, and develop the BOH team.
• Create schedules and manage daily staffing needs.
• Hire, train, and coach kitchen team members.
• Hold team members accountable to company standards and expectations.
• Create a positive, professional, and productive BOH culture.
• Ensure all food is prepared according to New General recipes and standards.
• Maintain consistent food quality, portioning, presentation, and ticket times.
• Oversee daily prep and ensure the kitchen is properly prepared for service.
• Ensure all food leaving the kitchen meets quality standards.
• Monitor and reduce food waste and product loss.
• Track and manage food costs.
• Monitor inventory and maintain appropriate par levels.
• Manage food ordering and purchasing.
• Build and maintain relationships with vendors.
• Communicate with vendors regarding pricing, availability, substitutions, and product quality.
• Look for opportunities to improve pricing and purchasing.
• Monitor waste, product usage, and inventory to identify areas for improvement.
• Develop systems and tools to improve kitchen organization, consistency, and efficiency.
• Build and maintain operational tools such as prep lists, inventory sheets, ordering guides, recipe and portion guides, cleaning schedules, and checklists.
• Help improve kitchen workflow and overall operational efficiency.
• Ensure all food safety and sanitation standards are followed.
• Maintain proper labeling, dating, storage, and temperature procedures.
• Ensure the kitchen is clean, organized, and prepared for health inspections.
• Communicate regularly with the General Manager and Owner regarding food costs, staffing, inventory, vendors, and operational needs.
• Work closely with the FOH team to ensure smooth service, strong communication, and to cultivate positive synergy between the teams.

Skills

Kitchen management

Team leadership

Operations optimization

Food safety

Scheduling

Education

ServSafe certification

Job description

Kitchen / Operations Manager

Location: Winter Park, FL

Employment Type: Full-Time

Reports To: General Manager / Owner

About New General

At New General Café & Coffee Bar, we believe healthy dining will ultimately improve the way communities eat.

We serve familiar, house-made dishes with a focus on quality ingredients, nutrition, and wellness. We never use seed oils or cane sugar and prioritize organic and locally sourced ingredients whenever possible.

Position Overview

We are looking for a hands-on Kitchen / Operations Manager to oversee our daily kitchen and BOH operations. This person will lead the kitchen team, maintain food quality and consistency, manage daily operations, and build the systems and tools needed to run an efficient kitchen.

The ideal candidate is an experienced leader who is organized, accountable, and comfortable working alongside their team in a fast-paced environment.

Responsibilities

Kitchen & Team Management

• Lead, manage, and develop the BOH team.
• Create schedules and manage daily staffing needs.
• Hire, train, and coach kitchen team members.
• Hold team members accountable to company standards and expectations.
• Create a positive, professional, and productive BOH culture.

Food Quality & Execution

• Ensure all food is prepared according to New General recipes and standards.
• Maintain consistent food quality, portioning, presentation, and ticket times.
• Oversee daily prep and ensure the kitchen is properly prepared for service.
• Ensure all food leaving the kitchen meets quality standards.
• Monitor and reduce food waste and product loss.

Operations, Costs & Vendors

• Track and manage food costs.
• Monitor inventory and maintain appropriate par levels.
• Manage food ordering and purchasing.
• Build and maintain relationships with vendors.
• Communicate with vendors regarding pricing, availability, substitutions, and product quality.
• Look for opportunities to improve pricing and purchasing.
• Monitor waste, product usage, and inventory to identify areas for improvement.
• Develop systems and tools to improve kitchen organization, consistency, and efficiency.
• Build and maintain operational tools such as prep lists, inventory sheets, ordering guides, recipe and portion guides, cleaning schedules, and checklists.
• Help improve kitchen workflow and overall operational efficiency.

Food Safety & Compliance

• Ensure all food safety and sanitation standards are followed.
• Maintain proper labeling, dating, storage, and temperature procedures.
• Ensure the kitchen is clean, organized, and prepared for health inspections.

Communication

• Communicate regularly with the General Manager and Owner regarding food costs, staffing, inventory, vendors, and operational needs.
• Work closely with the FOH team to ensure smooth service, strong communication, and to cultivate positive synergy between the teams.

Qualifications

• Minimum 3 years of kitchen management & or operations management experience.
• Previous experience leading and developing a team.
• Experience managing food costs, inventory, ordering, and vendors.
• Strong knowledge of food preparation, food safety, and kitchen operations.
• Strong organizational and problem-solving skills.
• Ability to build and improve systems and processes.
• Comfortable working in a fast-paced environment and remaining hands-on.
• Reliable, accountable, and able to work weekends.
• ServSafe certification preferred or willingness to obtain.

Compensation & Benefits

Competitive salary based on experience and qualifications.

Full-time employees are eligible for accrued PTO and benefit options.