Senior Kitchen Manager: Lead a High-Volume Team & Grow

Joe's Crab Shack; Daytona Beach (FL); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefit plans

Dental & vision

401(k) & life insurance

Paid time off

Monthly bonus potential

Job summary

Joe's Crab Shack is seeking a Senior Kitchen Manager to lead a high-energy kitchen operation and develop a strong culinary team. This hands-on role focuses on food quality, guest experiences, and delivering solid operational results in a fast-paced setting.

The ideal candidate has 5+ years of culinary management experience, including executive leadership in a full-service, high-volume dining establishment, and excels in staff development, cost control, and operational standards.

Qualifications

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

Responsibilities

• Ensures guest satisfaction with a hands-on, lead-by-example management style.
• Management of back-of-house staff with ongoing training and development.
• Achieve or exceed budgeted labor and cost targets through proper planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Leadership

Staff supervision

Inventory controls

Food/labor cost

Quality control

Job description

Joe's Crab Shack is seeking a Senior Kitchen Manager to lead a high-energy kitchen operation and develop a strong culinary team. This hands-on role focuses on food quality, guest experiences, and delivering solid operational results in a fast-paced setting.

The ideal candidate has 5+ years of culinary management experience, including executive leadership in a full-service, high-volume dining establishment, and excels in staff development, cost control, and operational standards.