Kitchen Manager - Fold Harbour Island

Three Oaks Hospitality; Tampa (FL); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

PTO

Employee Discount

Referral Program

Flexible Schedule

Paid Training

Job summary

Fold Harbour Island is seeking a hands-on Kitchen Manager to lead daily kitchen operations under the General Manager, ensuring guest satisfaction and high standards. You will supervise staff, manage inventory, control costs, and uphold food safety.

Ideal candidates are experienced, able to train teams, and capable of coordinating with front-of-house to ensure timely service. Flexibility for late nights, weekends, and holidays is required.

Qualifications

• High school diploma or GED.
• Minimum 1 year experience in kitchen leadership or management.
• Culinary degree preferred.
• Valid Food Handlers Certificate.

Responsibilities

• Oversee daily kitchen operations under the General Manager to ensure quality and guest satisfaction.
• Ensure adherence to standardized recipes, portion sizes, and food preparation techniques.
• Monitor inventory levels, place orders, and manage food costs to maximize profitability.
• Collaborate with front-of-house to ensure smooth food flow and timely service.
• Enforce health and safety regulations, sanitation, and workplace safety protocols.
• Train and motivate kitchen staff; schedule shifts for adequate coverage.
• Source new suppliers and evaluate ingredients and menu options.

Skills

Leadership

Communication

Organizational skills

Food safety regulations

Time management

Education

High school diploma or GED

Culinary degree preferred

Valid Food Handlers Certificate

Job description

Fold Harbour Island is looking for a dependable, team-oriented individual to fill the role of Kitchen Manager. As Kitchen Manager, you will work under the direction of the General Manager and fulfill a variety of responsibilities, including overseeing the daily operations of the kitchen and ensuring guest satisfaction. From solving customer service issues to performing quality control, there’s nothing they don’t do.

The ideal candidate will be a hands-on leader who can manage a busy kitchen, maintain high standards, communicate effectively, and keep the team focused on quality, efficiency, and consistency. Must have availability to work late nights, weekends, and holidays.

Supervisory Responsibilities

• Supervise, train, and motivate kitchen staff, including line and prep cooks.
• Schedule and organize shifts to ensure adequate coverage and optimal productivity.
• Promote effective communication and teamwork among kitchen staff and other departments.

Duties/Responsibilities

• Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality.
• Monitor food inventory levels, place orders, and manage food costs to maximize profitability.
• Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards.
• Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service.
• Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays.
• Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records.
• Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols.
• Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality.
• Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting.
• Collaborate with management to create menus and specials
• Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary.
• Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages.
• Performs other related duties as assigned.

Required Skills/Abilities

• In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations.
• Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments.
• Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment
• Familiarity with kitchen equipment, maintenance, and troubleshooting.
• Flexibility to work late nights, weekends, and holidays as required by the restaurant's operational needs.

Education And Experience

• High school diploma or GED
• Minimum 1 year experience in kitchen leadership or management
• Culinary degree preferred
• Valid Food Handlers Certificate

Physical Requirements

• Prolonged periods of standing and walking.
• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds.

Benefits

• PTO
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training