Top 139 Chef Jobs in Cheval Fl

Culinary Operations Manager
Fresh Kitchen —Lutz, FL
- $65,000 - $75,000 a year
- Weekends as needed
- Background check
- ServSafe
- Ability to walk for extended periods
- Profit sharing
- Health insurance
Assistant Culinary Manager
Fresh Kitchen —Lutz, FL
- $55,000 - $65,000 a year
- Full-time
- Background check
- ServSafe
- Ability to walk for extended periods
- Health insurance
- Dental insurance
Executive Chef
J.C. Newman Cigar Co. —Tampa, FL
- $95,000 - $115,000 a year
- Weekends as needed
- Spanish
- Ability to walk for extended periods
- 5 years
- Disability insurance
- Health insurance
Quick Apply
Sous Chef (Back of House Manager)
BellaBrava —Land O' Lakes, FL
- $60,000 - $70,000 a year
- Full-time
- Hospitality
- Hotel
- Supervising experience
- Paid training
- Health insurance
Quick Apply
Chef Manager
Universal Weather and Aviation —Tampa, FL
- $85,000 - $90,000 a year
- Full-time
- Background check
- ServSafe
- Pass drug screening
- Health savings account
- Disability insurance
Quick Apply
Sous Chef
Sacred Pepper —Tampa, FL
- $25 an hour
- Weekends as needed
- 18 years or older
- Ability to walk for extended periods
- Mid-level
Quick Apply
Preschool Kitchen Chef
Primrose School of Carrollwood —Tampa, FL
- Full-time
- Mid-level
- Preschool
- Kitchen
Quick Apply
Sous Chef at The University of South Florida
Levy Sector —Tampa, FL
- $23 - $26 an hour
- Full-time
- Background check
- Hospitality
- Computer literacy
- Wellness program
- Paid time off
Quick Apply
Executive Chef
Oak Hammock at the University of Florida —Tampa, FL
- Weekends as needed
- Background check
- 7 years
- Pass drug screening
- Paid holidays
- Disability insurance
Quick Apply
Property Chef
Restaurant Partners Management LLC —Wesley Chapel, FL
- $75,000 a year
- Senior level
- Leadership
- Kitchen
- Health insurance
- 401(k)
1d
Kitchen Manager
Walk On's Sports Bistreaux - Wesley Chapel, FL —Lutz, FL
- Casual dining restaurant
- Cooking
- Mid-level
Quick Apply
Hotel Alba Tampa-Executive Chef
Schulte Hospitality Group —Tampa, FL
- Background check
- Pass drug screening
- Cooking
- Paid parental leave
- Paid holidays
Quick Apply
1d
Chef de Cuisine - Market
Marriott International, Inc —Tampa, FL
- $90,000 - $116,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
- On-the-job training
Kitchen Director
Chick-fil-A —Lutz, FL
- From $25 an hour
- Part-time
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
7d
SOUS CHEF (FULL TIME)
FISD —Tampa, FL
- $21 - $25 an hour
- Urgently hiring
- Mid-level
- School
- Kitchen
- Commuter assistance
- Disability insurance
Quick Apply
Kitchen Director/ Executive Chef
Chick-fil-A —Tampa, FL
- $25 - $30 an hour
- 8 hour shift
- ServSafe
- Cooking
- Quick service & fast food restaurant
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Main Street Entertainment Group —Tampa, FL
- $70,000 - $85,000 a year
- 12 hour shift
- High school diploma or GED
- Mentoring
- In-person
- Paid training
- Paid time off
Quick Apply
Executive Chef
SHERATON TAMPA BRANDON HOTEL —Tampa, FL
- Customer service
- Basic math
- English
Quick Apply
1d
Sous Chef
St Vincent De Paul Cares —Tampa, FL
- $19.23 an hour
- Weekends as needed
- Background check
- ServSafe
- Computer literacy
- 403(b) matching
- Paid holidays
Quick Apply
Restaurant Sous Chef / Kitchen Manager
Noble Crust —Tampa, FL
- $52,000 - $60,000 a year
- Full-time
- Cooking
- Mid-level
- Team management
- Health insurance
- Dental insurance
Quick Apply

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Culinary Operations Manager

Fresh Kitchen -
Lutz, 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 jobs in cheval fl

Culinary Operations Manager

Assistant Culinary Manager

Executive Chef

Sous Chef (Back of House Manager)

Chef Manager

Sous Chef

Preschool Kitchen Chef

Sous Chef at The University of South Florida

Executive Chef

Property Chef

Kitchen Manager

Hotel Alba Tampa-Executive Chef

Chef de Cuisine - Market

Kitchen Director

SOUS CHEF (FULL TIME)

Kitchen Director/ Executive Chef

Executive Chef

Executive Chef

Sous Chef

Restaurant Sous Chef / Kitchen Manager

I want to receive the latest job alert for chef in cheval fl

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