Kitchen Operations Manager

Twin Peaks Restaurants; Fort Myers (FL); On-site; USD 52,000 - 72,000; Full time

Job summary

Twin Peaks Restaurants is seeking an experienced kitchen supervisor to oversee all kitchen functions, from food purchasing and preparation to sanitation and cost control. You will train staff in cooking methods, portion control and plate presentation, while ensuring adherence to recipes and service standards.

You will also manage staffing, conduct performance reviews, and maintain safe working conditions. The role requires strong communication and the ability to lift up to 50 pounds and stand

Qualifications

• Minimum 2–5 years across varied kitchen positions.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Stand for long periods (up to 9 hours).

Responsibilities

• Ensure consistent preparation and serving according to recipes and standards.
• Hire, evaluate, and discipline kitchen staff as appropriate.
• Oversee training and orientation of kitchen staff.
• Provide coverage to ensure guest service standards and efficient operations.
• Prepare required paperwork, including forms, reports and schedules in a timely manner.
• Maintain clean and safe kitchen conditions and equipment.
• Plan and price menu items; establish portions and standard recipe cards for new items.
• Ensure proper product requisitioning, receiving, storage and waste control.
• Schedule labor to meet business activity while controlling labor costs.
• Administer corrective action for policy violations; enforce safety training and equipment use.

Skills

Communication skills

Kitchen experience

Cost control

Job description

Twin Peaks Restaurants is seeking an experienced kitchen supervisor to oversee all kitchen functions, from food purchasing and preparation to sanitation and cost control. You will train staff in cooking methods, portion control and plate presentation, while ensuring adherence to recipes and service standards.

You will also manage staffing, conduct performance reviews, and maintain safe working conditions. The role requires strong communication and the ability to lift up to 50 pounds and stand