Restaurant Culinary / Kitchen Manager

Kitchen Manager

Location: Pensacola, Florida
Employment Type: Full-Time (35–40 hours per week)
Compensation: Competitive salary commensurate with experience (DOE) plus performance-based bonus eligibility

Position Summary

We are seeking an experienced and hands-on Kitchen Manager to lead back-of-house operations for our high-volume steakhouse in Pensacola, Florida. This role is responsible for overseeing daily kitchen activities, maintaining exceptional food quality and presentation standards, ensuring compliance with all food safety and sanitation requirements, managing inventory and purchasing, and developing and mentoring kitchen staff.

The ideal candidate is a strong culinary leader who thrives in a fast-paced environment, leads by example, and demonstrates a commitment to operational excellence, cost control, and team development.

Key Responsibilities

Culinary Leadership & Food Quality

• Direct and supervise all kitchen operations, including food preparation, cooking, plating, and expo.
• Maintain consistent execution of recipes, portion controls, and presentation standards.
• Demonstrate proficiency in all stations on the cook line, including:
  • Expo
  • Grill
  • Fry
  • Sauté
• Ensure all menu items are prepared to company specifications and guest expectations.
• Collaborate with ownership and management to develop off-menu specials and feature items that enhance guest experience and drive sales.

Food Safety & Sanitation

• Maintain strict compliance with all applicable local, state, and federal food safety regulations, including standards established by the Florida Department of Business and Professional Regulation.
• Lead by example in enforcing proper food handling, temperature controls, labeling, and sanitation procedures.
• Ensure the kitchen consistently meets or exceeds health inspection standards.
• Maintain a valid Food Protection Manager Certification (or obtain certification within the first 30 days of employment).

Inventory Management & Cost Control

• Manage weekly inventory counts and analyze usage trends.
• Prepare and submit truck orders and vendor purchases in a timely and accurate manner.
• Monitor food costs, waste, and theoretical plate costs.
• Implement procedures to reduce spoilage, over-portioning, and unnecessary expense.
• Maintain organized, clean, and properly labeled storage areas, including walk-ins, freezers, and dry storage.

Team Training & Development

• Recruit, train, and mentor line cooks and prep staff.
• Provide coaching on cooking techniques, recipe adherence, safety procedures, and kitchen efficiency.
• Evaluate employee performance and provide constructive feedback.
• Foster a positive, respectful, and accountable work environment.

Operational Management

• Create and manage kitchen schedules to meet labor targets and business demands.
• Ensure adequate staffing for all shifts.
• Coordinate with front-of-house management to ensure smooth service and timely ticket execution.
• Remain calm under pressure and maintain professionalism during peak service periods.

Qualifications

• Minimum of 3–5 years of kitchen management or sous chef experience in a high-volume steakhouse or upscale casual restaurant.
• Strong working knowledge of grilling techniques, meat temperatures, and steakhouse operations.
• Proven ability to manage food and labor costs.
• Experience with inventory systems, purchasing, and vendor relations.
• Excellent leadership, communication, and organizational skills.
• Ability to multitask and make sound decisions in a fast-paced environment.
• Food Protection Manager Certification required within 30 days of hire.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in hot, fast-paced kitchen environments.
• Manual dexterity sufficient to operate kitchen equipment safely.

Work Schedule

• Full-time position averaging 35–40 hours per week.
• Must be available to work nights, weekends, and holidays as business needs require.

Performance Incentives

This position is eligible for a performance-based bonus program tied to key operational metrics, which may include:

• Food cost control
• Labor cost management
• Health inspection results
• Employee retention
• Guest satisfaction scores

Benefits

Benefits may include:

• Competitive compensation
• Bonus opportunities
• Employee dining discounts
• Professional development opportunities

Equal Employment Opportunity Statement

We are an equal opportunity employer and make employment decisions based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, pregnancy, national origin, age, disability, genetic information, veteran status, or any other status protected by applicable federal, state, or local law.

Employment Eligibility and Screening

Employment is contingent upon successful completion of pre-employment screenings, which may include reference checks, background checks, and verification of authorization to work in the United States. This employer participates in E-Verify to confirm employment eligibility.

At-Will Employment Notice

Consistent with Florida law, employment is at will. Either the employee or the Company may terminate the employment relationship at any time, with or without cause or advance notice, subject to applicable law.