Regional Kitchen Director — Multi-Unit Culinary Ops

Pura Vida Miami Llc; Miami (FL); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health & Wellness benefits

PTO

Discounted meals

401(k) with company match

Job summary

Pura Vida Miami is seeking a Regional Kitchen Manager to lead kitchen operations across all regional locations, upholding our culinary standards and guest experience. This role requires hands-on leadership across kitchens, coaching managers, and ensuring consistency across sites.

You will drive food costs, train staff, and implement new menus while maintaining health and safety standards and achieving regional KPIs. This is a high-impact, multi-unit leadership position.

Qualifications

• 5+ years of hands-on food production experience in fast-paced restaurant environments.
• 1–3 years in multi-unit or regional leadership.
• Strong KPI-driven track record.
• Ability to train staff and manage kitchen teams region-wide.

Responsibilities

• Oversee and coordinate kitchen operations across all regional locations.
• Own food cost performance and coach Kitchen Managers on targets.
• Execute new menu roll-outs consistently with culinary training program.
• Provide comprehensive training to kitchen staff and managers.
• Train and coach Kitchen Managers on procedures and KPI monitoring.
• Handle regional recruitment and onboarding with People and Talent.
• Support internal promotions and manage employee relations.
• Use KPIs to drive efficiency and maintain quality.
• Monitor compliance with health and safety regulations.
• Oversee scheduling and labor targets across locations.

Skills

Multi-Unit Leadership

KPI Management

High-Volume Operations

Staff Training

Recruitment & Hiring

Education

Food Handler Certification

Job description

Pura Vida Miami is seeking a Regional Kitchen Manager to lead kitchen operations across all regional locations, upholding our culinary standards and guest experience. This role requires hands-on leadership across kitchens, coaching managers, and ensuring consistency across sites.

You will drive food costs, train staff, and implement new menus while maintaining health and safety standards and achieving regional KPIs. This is a high-impact, multi-unit leadership position.