Top 79 Chef/kitchen manager Jobs in Lake Mary, Fl

Culinary Operations Manager
Fresh Kitchen —Lake Mary, FL
- $65,000 - $75,000 a year
- Weekends as needed
- Background check
- ServSafe
- Ability to walk for extended periods
- Profit sharing
- Health insurance
Catering Chef Manager - Univ of Central Florida - Orlando
Aramark —Orlando, FL
- Holidays
- Customer service
- No high school diploma
- Mid-level
Culinary Manager
Topgolf —Lake Mary, FL
- Extended hours
- Customer service
- 3 years
- 21 years or older
- Dental insurance
- Vision insurance
Kitchen Manager
Hillstone Restaurant Group —Winter Park, FL
- $100,000 - $110,000 a year
- Weekends as needed
- Mid-level
- US work authorization
- Leadership
- Health insurance
Quick Apply
Kitchen Manager
PopStroke —Winter Garden, FL
- $80,000 - $90,000 a year
- Full-time
- Microsoft Word
- 7 years
- Microsoft Outlook
Quick Apply
Sous Chef
Orlando Airport Marriott Lakeside —Orlando, FL
- $58,000 - $62,000 a year
- 8 hour shift
- Culinary experience
- Computer literacy
- Cooking
- Health insurance
- Dental insurance
Quick Apply
Sous Chef/Kitchen Manager
Sushi Pop Restaurant - Oviedo —Oviedo, FL
- $65,000 a year
- Weekends as needed
- Hospitality
- Management
- Culinary experience
- Paid time off
- Food provided
Quick Apply
Quality Assurance Coordinator
SkyChefs —Orlando, FL
- $15.27 - $20.84 an hour
- Weekends as needed
- Spanish
- Computer literacy
- English
Quick Apply
3d
Cook
Brookdale Senior Living Inc. —Orlando, FL
- Part-time
- Serving
- Military encouraged
- Entry level
- Health savings account
- Paid holidays
Quick Apply
6d
Executive Chef
bartaco —Orlando, FL
- $90,000 - $100,000 a year
- Weekends as needed
- Hospitality
- 3 years
- Ability to lift 50 pounds
- Dental insurance
- Vision insurance
Quick Apply
11d
Assistant Kitchen Manager
Stonewood Grill & Tavern —Heathrow, FL
- Weekends as needed
- Hospitality
- No education required
- Cooking
Quick Apply
Executive Sous Chef
Prato —Winter Park, FL
- Weekends as needed
- 5 years
- Ability to lift 50 pounds
- Mentoring
- Health insurance
- Paid time off
Quick Apply
Executive Chef Partner
Eddie V's —Orlando, FL
- Cooking
- Team management
- Senior level
Executive Chef/Culinary Manager
Stonewood Grill & Tavern —Heathrow, FL
- $55,000 - $65,000 a year
- Full-time
- No education required
- In-person
- Senior level
- Disability insurance
- Health insurance
Quick Apply
Kitchen Garde Manger Supervisor - Hilton Orlando Buena Vista Palace
Hilton —Orlando, FL
- $24.10 an hour
- Full-time
- Hospitality
- Management
- Mid-level
- Paid parental leave
- Employee stock purchase plan
11d
Sous Chef
Mias Italian Kitchen FL —Orlando, FL
- $58,000 - $68,000 a year
- Full-time
- Mid-level
- Mentoring
- Restaurant
Quick Apply
Executive Chef
Cafe Tu Tu Tango —Orlando, FL
- $85,000 - $95,000 a year
- Weekends as needed
- Hospitality
- Ability to walk for extended periods
- English
- Profit sharing
- Health insurance
Quick Apply
11d
Sous Chef
Vines Grille and Wine Bar —Orlando, FL
- Weekends as needed
- 18 years or older
- Ability to walk for extended periods
- Mid-level
- AD&D insurance
- Disability insurance
Dishwasher
Talk of the Town Restaurant Group —Lake Mary, FL
- $16 - $17 an hour
- Full-time
- Heavy lifting
- Basic math
- English
- Health insurance
- Dental insurance
Quick Apply
Prep Cook
PopStroke —Orlando, FL
- $18 - $24 an hour
- Part-time
- Ability to walk for extended periods
- US work authorization
- Communication skills
Quick Apply

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Culinary Operations Manager

Fresh Kitchen -
Lake Mary, FL

Apply Now

Job Details

Full-time
$65,000 - $75,000 a year

Benefits

Profit sharing
Health insurance
Dental insurance
Paid time off
Vision insurance
401(k) matching
Food provided

Qualifications

Kitchen cost control

Full Job Description

OWN THE FOOD. HOLD THE STANDARD. BUILD THE TEAM. DRIVE RESULTS.

ABOUT FRESH KITCHEN

Fresh Kitchen is redefining what “fast food” can be: real food, made from scratch, with ingredients and standards you can feel good about. That means 100% pure olive oil (no seed oils), hand-cut veggies, antibiotic & hormone-free meats, responsibly sourced seafood and 100% gluten-free recipes. We call it Good Food Forever.

Our vision is big: 100 remarkable restaurants by 2034. We’re building a brand that’s as serious about people and culture as we are about food quality and performance, and we’re looking for leaders who want to build something that lasts.

THE ROLE

As a Culinary Operations Manager, you are the primary leader of the back-of-house and accountable for:

Product + Execution (food quality, speed, consistency, kitchen flow)
Food Safety + Standards (sanitation, readiness, no corner-cutting)
People + Culture (BOH staffing, coaching, accountability, training, team development)
Cost + Controls (inventory accuracy, pars, yields, waste reduction)
Labor + Deployment (smart schedules, right people in the right places)

You lead the kitchen team and set the tone for BOH standards every shift. You’re not a “back office” manager. You’re hands-on, coaching stations in real time, and building systems that support speed, consistency, and quality and make great shifts repeatable.

You report to the Managing Partner and partner closely with your Assistant Culinary Manager and the Restaurant Operations Manager to align BOH execution with FOH flow and online ordering and catering volume. You operate like an owner of your kitchen: disciplined, organized, people-first, and always raising the bar.

WHAT GREAT LOOKS LIKE

Incredible Food, Every Bowl, Every Shift.

You’re the guardian of the product, and you make quality feel automatic.

- Food is consistent: same taste, same standard - every time

Peak periods run fast and clean: speed + accuracy without corners cut
Line checks are real (not a checkbox): pars, freshness, readiness are dialed
The kitchen stays organized and flowing: stations set, tools where they belong, no scramble
Recipes, prep specs, portioning, and handling are executed exactly as designed

You build the kitchen culture: high standards, high performance, high trust.

BOH team members get coached in the moment and know exactly what “great” is
Schedules and deployment set the team up to win the shift (right people, right places)

- Expectations don’t drift - feedback is clear, consistent, and followed through

Hiring, onboarding, and training are strong in partnership with the ACM + Managing Partner
Bench strength is visible: you’re developing future culinary leaders (not just filling shifts)
The kitchen feels like accountability + pride + ownership, not chaos
Training initiatives and menu rollouts land smoothly because you know how to execute change

You run a kitchen that’s disciplined, inspection-ready and cost-smart, without sacrificing quality or ops.
Inventory is accurate, pars are clean, and ordering is disciplined
Food cost is controlled through yields, prep systems, and waste reduction
Smallwares and equipment are organized, maintained, and never “mysteriously missing”
BOH audits and food safety checks happen regularly, and gaps get closed fast
Health, safety, and sanitation standards are upheld every day
The kitchen is always inspection-ready
BOH execution stays aligned to FOH flow and online ordering/catering volume
You proactively spot and fix efficiency bottlenecks (flow, labor, prep timing, station setup)

OUR LEADERSHIP VIBE

- High standards + high heart. You lead with care and accountability - through our values.

Coach in the moment…before it becomes a habit.
Fast Pace, calm presence. You don’t spread stress, you solve it.
Systems matter. You build routines that make great shifts repeatable.
You don’t just manage the kitchen…you energize it.

RECIPE FOR SUCCESS

5+ years management experience as a Chef, Culinary Manager, or Kitchen Manager in a high-volume, food-focused restaurant
Strong BOH leadership with a passion for food and execution
Experience in a scratch kitchen or food-focused operation with high quality standards
Proven ability to coach, develop, and hold teams accountable
Solid understanding of inventory, prep systems, and food cost controls
Comfortable leading in a fast-paced, high-energy kitchen
Strong communication and problem-solving skills
Ability to work a flexible schedule (nights, weekends, holidays)
ServSafe certified (or willingness to obtain)
Must pass a background check
Culinary education/formal training is a plus, not required

Physical requirements: must be able to stand/walk 8–10 hours per shift and work in varying temperatures.

WHY PEOPLE STAY

REALLY GOOD COMPENSATION | Salary ranges from $65k-$75k, plus 8-12% profit sharing bonus
BENEFITS | Affordable Group health, vision and dental Plans + a 401(k) match

- A REAL CAREER PATH | People development is intentional - we invest in leaders who want to grow with us

FREE FOOD | Your FK meals are on us
CULTURE | Values driven company that is good to people
HOLLA-DAYS | Closed for 9 holidays, so you can enjoy time with family and friends
WORK-LIFE BALANCE | Progressive PTO + balanced schedules, including our commitment to not exceed a 50-hour workweek.
A VIBEY BRAND | Food you’re proud to serve and a brand you feel good to rep

Apply Now

Refine Your Search

chef/kitchen manager jobs in lake mary, fl

Culinary Operations Manager

Catering Chef Manager - Univ of Central Florida - Orlando

Culinary Manager

Kitchen Manager

Kitchen Manager

Sous Chef

Sous Chef/Kitchen Manager

Quality Assurance Coordinator

Cook

Executive Chef

Assistant Kitchen Manager

Executive Sous Chef

Executive Chef Partner

Executive Chef/Culinary Manager

Kitchen Garde Manger Supervisor - Hilton Orlando Buena Vista Palace

Sous Chef

Executive Chef

Sous Chef

Dishwasher

Prep Cook

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