Kitchen Manager / Chef — Waterfront Restaurant & Bar (Fort Myers Beach)
Full-time, salaried | On-site | New ownership taking over August 2026
About the Opportunity
An established, high-volume waterfront restaurant and sports bar on Fort Myers Beach is changing hands, and the incoming ownership group is hiring a Kitchen Manager / Chef to run the back of house.
This is a well-known local spot with a loyal following, strong seasonal traffic, and a full kitchen already in place. Ownership is not local day-to-day, so you'll have real authority over the kitchen — your menu, your team, your numbers.
We are a confidential employer at this stage. Location and identity will be shared with candidates who advance past initial screening.
What You'll Own
Kitchen Operations
- Run all back-of-house operations, open to close
- Expedite the line during peak service; be on the line when volume demands it
- Set and enforce recipe specs, plate presentation, portion control, and ticket times
- Own prep systems, par levels, station setup, and daily production lists
- Manage opening and closing procedures for the kitchen
- Keep the kitchen clean, organized, and inspection-ready every single day
Menu & Product
- Own menu execution and consistency across every ticket
- Develop specials, seasonal items, and menu changes in partnership with ownership
- Cost out every menu item and recipe; know your margin on every plate
- Recommend pricing adjustments when product costs move
- Maintain written recipe cards and specs so the kitchen runs the same with or without you
Cost Control
- Own food cost; hit weekly and monthly food cost targets
- Run weekly inventory counts; investigate and correct variances
- Place all food orders with distributors; verify deliveries against invoices and check quality at the door
- Control waste, spoilage, over-portioning, and theft
- Manage BOH labor cost through scheduling and prep efficiency
- Negotiate and maintain relationships with food vendors and local suppliers
Food Safety & Compliance
- Maintain full compliance with Florida health department and food safety requirements
- Lead health inspections and correct any findings immediately
- Own temperature logs, cooler and freezer monitoring, labeling, dating, and rotation
- Maintain allergen protocols and cross-contamination controls
- Ensure all kitchen staff hold current food handler certifications
Equipment & Facility
- Maintain kitchen equipment, refrigeration, hood systems, and grease traps
- Schedule preventive maintenance and coordinate repairs with vendors
- Flag capital equipment needs to ownership before they become emergencies
- Execute kitchen shutdown and restart procedures for hurricane closures
Team Leadership
- Recruit, interview, hire, and onboard all kitchen staff
- Make termination decisions and handle separations
- Train cooks, prep staff, and dishwashers on stations, specs, and safety
- Build BOH schedules and manage coverage through peak and off-season
- Develop a strong second in command so the kitchen runs without you present
What You Will NOT Be Responsible For
This role is structured so your time goes to running the kitchen, not to administrative paperwork. Payroll and HR administration are handled by ownership and outside providers:
- Payroll processing, tax filings, and payroll administration
- Benefits administration and enrollment
- Workers' compensation claims and unemployment filings
- HR compliance paperwork and recordkeeping
You decide who's on your team and lead them. The back-office paperwork goes elsewhere.
Compensation & Benefits
- Base salary: $65,000 per year
- Profit sharing: 5% of annual net profit — the restaurant's true bottom line after all operating expenses are paid
- Health insurance: employer pays 50% of the premium in year one, increasing to 100% employer-paid after five years of continuous employment
- Paid time off
- Shift meals
What We're Looking For
- 3+ years as a kitchen manager, executive chef, or chef de cuisine in a full-service restaurant
- Demonstrated food cost responsibility with a track record of hitting targets
- Ability to cost recipes, write specs, and build a menu that makes money — not just one that tastes good
- Proven ability to recruit, hire, and retain line cooks in a competitive labor market
- Florida ServSafe Manager certification (or ability to obtain immediately)
- High-volume and seasonal experience strongly preferred; seafood, scratch kitchen, or beach/tourist-market experience a major plus
- Available nights, weekends, and holidays
- Steady under pressure on a busy line and able to hold a team to standard
Pay: $65,000.00 - $80,000.00 per year
Benefits:
- Food provided
- Health insurance
- Paid time off
Work Location: In person
