Senior Kitchen Manager / Chef

Joe's Crab Shack; Daytona Beach (FL); On-site; USD 75,000 - 105,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & vision

Life insurance

401(k)

Paid time off

Job summary

Joe's Crab Shack in Daytona Beach, FL seeks a Senior Kitchen Manager / Executive Chef to lead the kitchen, elevate flavor, and mentor a dynamic culinary team in a lively, high-energy environment. You will oversee operations, ensure quality and consistency, manage labor and costs, and drive guest satisfaction through hands-on leadership, training, and proactive supervision.

If you thrive under pressure, take pride in execution, and are passionate about delivering delicious experiences that keep

Qualifications

• 5+ years in culinary management, including at least 2 years as an Executive Chef in a full-service, high-volume setting.
• Strong knowledge of back-of-house operations, inventory controls, food and labor cost management.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable, progressive work history with a strong work ethic.

Responsibilities

• Lead a high-volume kitchen with hands-on, lead-by-example management.
• Oversee back-of-house staff, training, development, and performance follow-up.
• Manage labor and costs through planning and execution to meet budgets.
• Oversee inventory, ordering, and supplier relations.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Leadership

People management

Communication

Budgeting

Food quality

Job description

Overview

Lead the kitchen. Elevate the flavor. Inspire the team.

At Joe's Crab Shack, the kitchen is where the magic happens—delivering bold, crave-worthy seafood in a lively, high-energy environment. We’re looking for a Senior Kitchen Manager / Executive Chef who can oversee operations, maintain quality and consistency, and mentor a dynamic culinary team. If you thrive under pressure, take pride in execution, and are passionate about creating delicious experiences that keep guests coming back, this is your chance to lead the heart of the action at Joe’s.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead by example management style
• Management of all back of house staff in a high‑volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full‑service, high‑volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic

EOE