Wellness Kitchen Manager: Lead High-Impact Ops

Horizon Hospitality; Tampa (FL); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Bonus

Healthcare

PTO

401k + match

Flexible schedule

Job summary

Horizon Hospitality in Tampa, FL seeks a Kitchen Manager to lead back-of-house operations for a wellness-focused fast-casual concept known for scratch-made, chef-inspired cuisine. You will own shift execution, mentor culinary talent, and drive key operational metrics in a people-first environment.

The role reports to the operations leadership and requires 3–4 years of culinary leadership and management experience, with ServSafe certification or the ability to obtain it after hire.

Qualifications

• 3–4 years of culinary leadership and restaurant management experience.
• Proficiency with back-office software, POS, inventory controls, and scheduling tools.
• ServSafe certification or ability to obtain post-hire.

Responsibilities

• Maintain full operational accountability for back-of-house performance, including food cost, labor management, food safety, sanitation, and shift execution, while directing daily kitchen operations from the line.
• Lead, train, and develop kitchen team members and Assistant Kitchen Managers, establishing clear succession plans and providing coaching and performance management to resolve operational barriers.
• Build and manage labor schedules tailored to business volume, and oversee inventory, ordering, and vendor relationships to optimize labor and culinary costs.
• Drive local community engagement by supporting brand-sponsored marketing and local giveback initiatives.

Skills

Culinary leadership

Restaurant management

Leadership development

Team coaching

Conflict resolution

Back-office software

POS systems

Inventory controls

Scheduling tools

ServSafe certification

Tools

POS systems

Job description

Horizon Hospitality in Tampa, FL seeks a Kitchen Manager to lead back-of-house operations for a wellness-focused fast-casual concept known for scratch-made, chef-inspired cuisine. You will own shift execution, mentor culinary talent, and drive key operational metrics in a people-first environment.

The role reports to the operations leadership and requires 3–4 years of culinary leadership and management experience, with ServSafe certification or the ability to obtain it after hire.