Kitchen Manager: Lead Culinary Team & Elevate Guest Experience

SSA Consulting Group; Venice (FL); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Overtime pay

Paid Time Off

Medical, Dental, Vision, LifeInsurance

401(k) with company match

Paid leave benefits

Job summary

SSA Group at Snook Haven in Florida is seeking a Kitchen Manager to lead the culinary team, ensure exceptional guest experiences, and manage daily kitchen operations.

You will train staff, control food quality, oversee menu pricing, enforce safety standards, and collaborate with the Executive Chef to deliver memorable events. Three years of food prep experience and ServSafe/HACCP knowledge preferred.

Qualifications

• Three years of food preparation experience.
• ServSafe or Food Handling Certification.
• Knowledge of HAACP.
• Culinary training, must be 18 or older.

Responsibilities

• Live out SSA Group values by delivering warm, welcoming experiences for every guest and client.
• Create competitive quality products and supervise high‑quality items for events and locations.
• Assist in menu pricing and preparation and estimate food consumption for events.
• Demonstrate new cooking techniques and train, coach, and resolve problems with staff.
• Monitor food safety, sanitation, temperatures, and compliance with health regs.
• Support payroll oversight and controllable profit within guidelines.
• Oversee inventory, product levels, and staffing in line with laws.

Skills

Leadership

Communication

Team Building

Financial Management

Food Safety

Staff Training

Problem Solving

Education

Culinary Training

ServSafe Certification

HAACP Knowledge

Job description

SSA Group at Snook Haven in Florida is seeking a Kitchen Manager to lead the culinary team, ensure exceptional guest experiences, and manage daily kitchen operations.

You will train staff, control food quality, oversee menu pricing, enforce safety standards, and collaborate with the Executive Chef to deliver memorable events. Three years of food prep experience and ServSafe/HACCP knowledge preferred.