Kitchen Operations Leader: Train, Streamline & SOPs

The Break House; Deerfield Beach (FL); On-site; USD 45,000 - 60,000; Full time

Job summary

The Break House in Deerfield Beach, FL is seeking a Kitchen Manager to lead back-of-house, uphold food quality, and oversee operations across shifts. The ideal candidate thrives in a fast-paced environment, can manage all aspects of kitchen execution, and is ready to step into any station to maintain smooth and successful service.

The candidate should have 3–5 years in high-volume kitchens, be proficient in line operations, training, inventory, and scheduling, and demonstrate strong

Qualifications

• 3–5 years in high-volume or leadership kitchen roles.
• Proficient in line operations, prep flow, and ticket timing.
• Strong interpersonal and communication skills.
• Willing to step into any station and lead by example.
• Knowledge of food safety regulations and kitchen compliance.
• Able to stand long hours and lift up to 40 pounds.

Responsibilities

• Supervise kitchen staff and oversee daily kitchen operations, including prep, service, and closing.
• Maintain food quality and consistency across all stations.
• Support and train kitchen staff in proper cooking techniques, safety, and efficiency.
• Step into Expo or line roles as needed to maintain smooth service.
• Create and manage the culinary team schedule within budgeted labor hours and costs.
• Coordinate staffing and station assignments based on daily needs.
• Ensure all kitchen areas meet sanitation and food safety standards.
• Monitor inventory and assist with ordering, receiving, and stock rotation.
• Support the General Manager and culinary leadership in achieving kitchen goals and initiatives.
• Communicate expectations and maintain team accountability through regular check-ins and coaching.

Skills

Leadership

Staff training

Communication

Time management

Food safety

Tools

POS systems

Scheduling software

Inventory software

Microsoft Office

Job description

The Break House in Deerfield Beach, FL is seeking a Kitchen Manager to lead back-of-house, uphold food quality, and oversee operations across shifts. The ideal candidate thrives in a fast-paced environment, can manage all aspects of kitchen execution, and is ready to step into any station to maintain smooth and successful service.

The candidate should have 3–5 years in high-volume kitchens, be proficient in line operations, training, inventory, and scheduling, and demonstrate strong