Kitchen Manager: Lead Operations & Growth with Great Benefits

Piesanos Stone Fired Pizza; Ocala (FL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Competitive pay

7 holidays off per year

Medical, Dental & Vision Insurance

AFLAC Insurance

Group Life Insurance

401K

PTO — 2 weeks first year

Employee discounts

5-day work week

Leadership training and development

Growth opportunities

Job summary

Piesanos Stone Fired Pizza is seeking a Kitchen Manager to lead daily kitchen operations, coach hourly staff, and work under the General Manager to drive performance and guest satisfaction. You will recruit, train, and develop team members, while ensuring food quality and safety standards are consistently met across locations.

The role emphasizes strong communication, cost management, and leadership development within a growing restaurant group.

Qualifications

• Ability to multitask and communicate effectively in a fast-paced environment.
• Must be at least 21 years old at the time of hire.
• Must have a valid driver’s license and/or reliable transportation to travel to and from restaurant locations and for any other operational needs.

Responsibilities

• Train and coach staff on service standards to ensure guests leave happy.
• Delegate responsibilities to shift leaders to meet goals and ensure excellent service.
• Monitor product and labor costs to stay within budgeted goals.
• Maintain a well-staffed restaurant through effective hiring and scheduling.
• Manage SOPs to ensure food quality, safety, and maintenance standards.

Skills

Multitasking

Communication

Leadership

Coaching & Training

Cost Control

Job description

Piesanos Stone Fired Pizza is seeking a Kitchen Manager to lead daily kitchen operations, coach hourly staff, and work under the General Manager to drive performance and guest satisfaction. You will recruit, train, and develop team members, while ensuring food quality and safety standards are consistently met across locations.

The role emphasizes strong communication, cost management, and leadership development within a growing restaurant group.