- Salary
- $65k – $75k
- Location
- Pompano Beach, FL
- Department
- Retail
- Seniority
- Manager
- Source
- PCRecruiter
Description
A well-established and growing hospitality group is seeking a hands-on, service-driven Kitchen Manager to lead back-of-house operations for a waterfront restaurant just north of Pompano Beach, FL. This coastal, predominantly outdoor concept is part of an expanding marina portfolio and requires an adaptable, solutions-oriented culinary leader who can excel in a high-volume, guest-focused environment.
The Kitchen Manager will oversee all back-of-house operations, staff leadership, culinary standards, financial performance, and food safety. This role is ideal for a proven leader who thrives in coastal dining, maintains high standards through seasonal fluctuations, balances culinary creativity with operational discipline, and brings fresh ideas to a supportive, growth-minded organization.
Compensation & Benefits: $65,000 – $75,000 base, comprehensive medical benefits, 401(k) with match, and a beautiful waterfront work environment.
Must-Haves
Click here to apply online
The Kitchen Manager will oversee all back-of-house operations, staff leadership, culinary standards, financial performance, and food safety. This role is ideal for a proven leader who thrives in coastal dining, maintains high standards through seasonal fluctuations, balances culinary creativity with operational discipline, and brings fresh ideas to a supportive, growth-minded organization.
Compensation & Benefits: $65,000 – $75,000 base, comprehensive medical benefits, 401(k) with match, and a beautiful waterfront work environment.
Must-Haves
- Hands-on, visible leadership style with the ability to work alongside the team while driving operational excellence.
- 4+ years of BOH leadership experience (Kitchen Manager, Chef, or Sous Chef) in a coastal, waterfront, or high-volume setting.
- Strong financial skills: controlling COGS, labor cost management, food cost controls, inventory, and purchasing.
- Proven ability to recruit, train, schedule, and coach a high-performing kitchen team.
- Experience with Toast, 7shifts, and ADP/HRIS systems.
- Experience developing recipes, menus, and efficient kitchen prep systems.
- ServSafe Certification (or equivalent).
- Lead all daily BOH operations, ensuring exceptional food quality, consistency, and presentation.
- Oversee inventory, ordering, food safety compliance, vendor relations, and BOH labor scheduling.
- Manage and develop a team of kitchen employees within a ~37-employee property peak season.
- Maintain an organized, clean, safe, and health-department-compliant kitchen environment.
- Partner with the General Manager to improve operational efficiency, guest satisfaction, and overall restaurant performance.
- Implement portion control standards and minimize waste to maximize product utilization and profitability.
- Collaborate with ownership on menu development, seasonal specials, and operational enhancements.
Click here to apply online
Skills
ComplianceFood SafetyServSafe
