Kitchen Operations Lead

Twin Peaks Restaurants; West Palm Beach (FL); On-site; USD 42,000 - 66,000; Full time

Job summary

Twin Peaks Restaurants in West Palm Beach, FL, is seeking a kitchen leader responsible for all kitchen functions including purchasing, preparation, and maintaining quality and sanitation standards. This role trains staff in cooking methods, portion control, and safety while ensuring consistent guest satisfaction.

The position covers hiring, coaching, and evaluating kitchen personnel, planning menus and pricing, and maintaining equipment and records.

Qualifications

• 2–5 years in varied kitchen roles including prep, line, fry, and expeditor.
• At least 6 months in a similar capacity.
• Clear communication with managers, kitchen and dining staff, and guests.
• Lift up to 50 pounds and stand up to 9 hours.

Responsibilities

• Ensure all dishes meet recipes, portioning, cooking, and serving standards.
• Hire, train, and discipline kitchen staff as needed.
• Oversee training on rules and procedures for new hires.
• Support guest service and maintain efficient operations.
• Prepare paperwork, schedules, and reports.
• Maintain cleanliness and working condition of equipment.
• Plan and price menu items; set portion sizes and create standard recipes.
• Ensure correct product ordering and proper deliveries.
• Control food cost and waste; monitor storage and stock procedures.
• Oversee performance appraisals and staff scheduling to meet labor costs.
• Administer corrective action per policies and procedures.
• Train kitchen staff on safe operation and sanitation practices.

Skills

Communication

Physical stamina

Kitchen experience

Job description

Twin Peaks Restaurants in West Palm Beach, FL, is seeking a kitchen leader responsible for all kitchen functions including purchasing, preparation, and maintaining quality and sanitation standards. This role trains staff in cooking methods, portion control, and safety while ensuring consistent guest satisfaction.

The position covers hiring, coaching, and evaluating kitchen personnel, planning menus and pricing, and maintaining equipment and records.