Lead Café Kitchen Manager & Chef (Flexible Schedule)

The Spot Cafe LLC; Saint Augustine (FL); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Competitive salary

Flexible schedule

Paid time off

Job summary

The Spot Cafe LLC in Saint Augustine, FL is seeking a talented Working Kitchen Manager/Chef to lead our kitchen operations. This hands-on role is ideal for a culinary professional who thrives in a fast-paced café and takes pride in delivering exceptional food quality.

You will oversee line work, mentor staff, manage inventory and food costs, and collaborate on menu development while ensuring safety and cleanliness standards.

Qualifications

• Proven experience as Kitchen Manager, Head Chef, or Sous Chef in a café/restaurant setting.
• Strong culinary skills across all kitchen stations.
• Experience with inventory management, food costing, and ordering.
• Solid knowledge of food safety standards; ServSafe certification preferred.
• Demonstrated leadership ability with kitchen staff.

Responsibilities

• Actively work the line while overseeing daily kitchen operations and food production.
• Plan, prepare, and execute menu items to high quality standards.
• Manage and mentor kitchen staff, including scheduling and training.
• Monitor food inventory, place orders, and manage food cost controls.
• Ensure compliance with food safety, sanitation, and health code regulations.
• Collaborate on menu development, specials, and seasonal offerings.
• Maintain kitchen equipment and a clean, organized workspace.

Skills

Kitchen leadership

Staff management

Inventory management

Food cost controls

Culinary skills across stations

Communication

ServSafe knowledge (preferred)

Job description

The Spot Cafe LLC in Saint Augustine, FL is seeking a talented Working Kitchen Manager/Chef to lead our kitchen operations. This hands-on role is ideal for a culinary professional who thrives in a fast-paced café and takes pride in delivering exceptional food quality.

You will oversee line work, mentor staff, manage inventory and food costs, and collaborate on menu development while ensuring safety and cleanliness standards.