Kitchen Manager - Lead Culinary Team & Menu Innovation

NextGen Hospitality Solutions; Pensacola (FL); On-site; USD 65,000 - 75,000; Full time

Job summary

NextGen Hospitality Solutions in Pensacola is seeking a skilled Kitchen Manager to lead our on-site kitchen operations within the family dining sector. You will oversee daily activities, manage a culinary team, and drive menu development while maintaining high standards of quality and presentation.

The role emphasizes inventory control, safety compliance, and collaboration with management to create seasonal promotions.

Qualifications

• Proven experience as Kitchen Manager or similar in the restaurant industry.
• Strong leadership and team management skills.
• Excellent knowledge of culinary techniques and food safety standards.
• Ability to create and innovate menu offerings.
• Exceptional organizational and multitasking abilities.
• Strong communication and customer-focused mentality.
• Able to work in a fast-paced environment and manage pressure.
• High school diploma or equivalent; culinary degree preferred.

Responsibilities

• Oversee all kitchen operations to ensure smooth daily functioning.
• Manage kitchen staff and train them in cooking techniques, food safety, and sanitation.
• Develop and update menus reflecting seasonal ingredients and trends.
• Ensure quality control of food items and presentation before serving.
• Manage inventory, order supplies, and control food costs.
• Maintain a clean and organized kitchen environment.
• Implement and enforce health and safety regulations.
• Collaborate with management to develop new promotions and specials.

Skills

Leadership & team management

Culinary techniques

Food safety standards

Menu development

Inventory management

Communication

Multitasking

Organizational skills

Education

High school diploma or equivalent

Culinary degree preferred

Job description

NextGen Hospitality Solutions in Pensacola is seeking a skilled Kitchen Manager to lead our on-site kitchen operations within the family dining sector. You will oversee daily activities, manage a culinary team, and drive menu development while maintaining high standards of quality and presentation.

The role emphasizes inventory control, safety compliance, and collaboration with management to create seasonal promotions.