Lead High-Volume Kitchen Ops & Team Development

Cooper's Hawk Winery; Florida; On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Dining discount

Wine discount

Medical, dental, vision insurance

401(k) with company match

Health Savings Account

Long-term disability

Parental leave

Paid time off

Career development

Team member rewards

Mental health support

Relief program access

Job summary

Cooper’s Hawk Winery is seeking an Assistant Executive Kitchen Manager to lead a high-volume scratch kitchen with focus on quality, safety, and operational excellence. You will partner with the Executive Kitchen Manager to coach and inspire the team, ensuring exceptional guest experiences and growth of the culinary staff.

You will direct day-to-day kitchen operations, oversee scheduling, inventory, and line checks while driving training and new menu implementations.

Qualifications

• 2-3 years of management experience in a full-service restaurant environment.
• Excellent verbal and written communication skills.
• Minimum age 21 years.
• Ability to read, understand and communicate in English.
• Demonstrates financial acumen.
• Proficient in Microsoft Office Suite.
• Preferred ServSafe and state/local licensing.
• Must lift up to 50 lbs and stand 10+ hours.
• Able to work 50-60 hours per week and flexible shifts.

Responsibilities

• Direct kitchen operations across dish, prep, and line stations.
• Review schedules and manage operating systems.
• Utilize POS and inventory systems to stay organized.
• Conduct line checks, create prep lists, and oversee ordering.
• Maintain safe, healthy work environment and uphold food safety standards.
• Lead kitchen training, menu roll-outs, and system initiatives.

Skills

Kitchen leadership

Communication

English proficiency

Food safety

Financial acumen

Tools

Microsoft Office

POS systems

Scheduling software

Inventory systems

Job description

Cooper’s Hawk Winery is seeking an Assistant Executive Kitchen Manager to lead a high-volume scratch kitchen with focus on quality, safety, and operational excellence. You will partner with the Executive Kitchen Manager to coach and inspire the team, ensuring exceptional guest experiences and growth of the culinary staff.

You will direct day-to-day kitchen operations, oversee scheduling, inventory, and line checks while driving training and new menu implementations.