Kitchen Manager/Chef

OCC Road House & Museum, LLC; Clearwater (FL); On-site; USD 55,000 - 95,000; Full time

Job summary

OCC Road House & Museum, LLC seeks an experienced kitchen leader to oversee all kitchen operations, from food preparation to presentation. You will manage the menu, staff hiring and scheduling, and ensure quality and timely service in a fast-paced setting.

The role requires strong leadership, excellent communication, and the ability to juggle multiple tasks, including inventory, costs, and compliance with health and safety standards. Evening, weekend, and holiday availability is essential.

Qualifications

• Proven experience in culinary role, preferably in a leadership role.
• Strong ability to lead and motivate a team, with excellent communication and interpersonal skills.
• Ability to manage multiple tasks efficiently, including menu planning, staff scheduling, and inventory control.

Responsibilities

• Oversee all kitchen operations including food prep, cooking, and presentation.
• Ensure dishes meet quality standards and are served in a timely manner.
• Manage and execute existing menu; develop new menu items.
• Hire, train, and schedule kitchen staff; provide leadership and morale.
• Manage kitchen budgets, including food costs, inventory, and financial reporting.
• Implement cost control measures to optimize profitability; maintain supplier relationships.
• Ensure health, safety, and sanitation regulations; keep kitchen clean and organized.
• Lead with strong communication and interpersonal skills.
• Manage multiple tasks including planning, scheduling, and inventory control.
• Adapt to fast-paced restaurant settings with open evenings, weekends, and holidays.

Skills

Leadership

Team management

Menu planning

Inventory management

Budgeting

Health & sanitation

Communication

Multi-tasking

Job description

Oversee all kitchen operations, including food preparation, cooking, presentation. Ensure that all dishes meet quality standards and are served in a timely manner.

Manage and execute existing menu and ability to develop new menu items

Manage kitchen staff, including hiring, training, and scheduling. Provide leadership and guidance to ensure efficient kitchen operations and maintain high morale among team members while ensuring labor costs meet company expectations.

Manage kitchen budgets, including food costs, inventory management, and financial reporting. Implement cost control measures to optimize profitability. Maintain relationships with suppliers, order supplies.

Ensure that employees adhere to health, safety, and sanitation regulations. Maintain cleanliness and organization in the kitchen environment.

Proven experience in a culinary role, preferably in a leadership role.

Strong ability to lead and motivate a team, with excellent communication and interpersonal skills.

Ability to manage multiple tasks efficiently, including menu planning, staff scheduling, and inventory control.

Ability to work in fast-paced restaurant settings with open availability to include evenings, weekends, and holidays.