Top 65 Kitchen manager Jobs in Fleming Island Fl

Kitchen Manager
Legacy Restaurant Group —Fleming Island, FL
- Full-time
- Mid-level
- Organizational skills
- Computer skills
Quick Apply
Kitchen Manager
Feed My Sheep Holdings LLC —Fleming Island, FL
- $58,000 - $65,000 a year
- Mid-level
- Organizational skills
- Leadership
Kitchen Lead
sweetgreen —Jacksonville, FL
- $16.05 an hour
- Part-time
- 18 years or older
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
9d
Kitchen Manager
Bibimbox Korean Kitchen and Wings —Jacksonville, FL
- From $65,000 a year
- Full-time
- ServSafe
- Fast casual restaurant
- Mid-level
- Employee discount
Quick Apply
Daily's Convenience Stores | Kitchen Manager | Jacksonville FL
Daily's —Duval County, FL
- $55,000 - $65,000 a year
- Weekends as needed
- Background check
- Ability to walk for extended periods
- Computer literacy
- Health insurance
- Dental insurance
Quick Apply
Concessions Culinary Supervisor, EverBank Stadium
Delaware North —Jacksonville, FL
- $19 - $21 an hour
- Seasonal
- Mid-level
- No degree
- 2 years
- Paid parental leave
- Paid holidays
Clubs Culinary Supervisor, EverBank Stadium
Delaware North —Jacksonville, FL
- $19 - $21 an hour
- Seasonal
- Mid-level
- No degree
- 2 years
- Paid parental leave
- Paid holidays
Assistant Kitchen Manager
Feed My Sheep Holdings LLC —Fleming Island, FL
- $48,000 - $55,000 a year
- Mid-level
- Restaurant
- Kitchen
Executive Kitchen Manager
Walk On's - JACKSONVILLE —Saint Johns, FL
- Weekends as needed
- Hospitality
- Mid-level
- Ability to lift 50 pounds
Quick Apply
Head Chef
The June —Jacksonville, FL
- $115,000 - $140,000 a year
- Weekends as needed
- Microsoft Word
- 7 years
- Microsoft Excel
- Disability insurance
- Health insurance
Quick Apply
CHEF MANAGER - JACKSONVILLE, FL
Eurest —Jacksonville, FL
- $60,000 - $65,000 a year
- Full-time
- ServSafe
- Cooking
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
9d
Kitchen Director - 2p-Close
Chick-fil-A —Jacksonville, FL
- From $57,200 a year
- Overtime
- Mid-level
- Quick service & fast food restaurant
- In-person
- Health insurance
- Dental insurance
Quick Apply
Culinary Supervisor
Topgolf —Jacksonville, FL
- Full-time
- Mid-level
- Supervising experience
- US work authorization
- Dental insurance
- Vision insurance
Kitchen Manager
Chick-fil-A —Jacksonville, FL
- $22 an hour
- Full-time
- Mid-level
- 21 years or older
- Team management
- Flexible schedule
Kitchen Director
Chick-fil-A —Jacksonville, FL
- $21 - $25 an hour
- Weekends as needed
- Mid-level
- Quick service & fast food restaurant
- In-person
- Paid training
- Health insurance
Quick Apply
Night Shift Commercial Kitchen Hood Cleaning Senior Foreman / Lead Technician
Kitchen Guard of Jacksonville —Jacksonville, FL
- $20 - $30 an hour
- Part-time
- Clean driving record
- Customer service
- Mid-level
- Profit sharing
- Paid time off
Quick Apply
KITCHEN MANAGER IN TRAINING
GATE Petroleum —Jacksonville, FL
- Full-time
- 18 years or older
- Sales
- Cooking
Quick Apply
Culinary Lead
Hampton Golf - Eagle Harbor Golf Club —Fleming Island, FL
- $17 an hour
- Weekends as needed
- ServSafe
- Basic math
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
11d
Culinary Director
Boys & Girls Clubs of Northeast Florida —Jacksonville, FL
- $60,000 - $70,000 a year
- Weekends as needed
- Background check
- Classroom
- Ability to walk for extended periods
Quick Apply
Assistant Kitchen Manager
Mellow Mushroom Fleming Island —Fleming Island, FL
- Full-time
- Mid-level
- Recruiting
- Restaurant
- Profit sharing
- Health insurance
Quick Apply

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kitchen manager jobs near fleming island fl

Kitchen Manager

Legacy Restaurant Group -
Fleming Island, FL

Quick Apply

Job Details

Full-time

Qualifications

Food and beverage product quality management
Kitchen health and safety standards
Recipe adherence
Hand hygiene
Food service customer order management
Food service purchasing
Food service health code compliance
Removing debris
Stock rotation management
Floor cleaning
Specialty dish recipe development
Food service workstation cleanliness
Food service cleaning
Menu concept development
In-person customer service
Cutting
Food portioning
Labor cost analysis
Shift management
Mid-level
Developing staff training programs as a food service manager
Kitchen cost control
Kitchen staff training
Food & beverage production
Organizational skills
Production management
Materials management in food and beverage
Computer skills
Managing kitchen staff
Restaurant cost management

Full Job Description

As kitchen manager your job is to lead employees to succeed and exceed our
expectations. The job requires knowledge and organization of many details. Leading
approximately 25 people is no easy task. You set the tone for the rest of the staff.
The tone should be a combination hard work and fun. If successful then respect will
follow. As you succeed you are to identify talent that can be promoted to a job with
more responsibility. The following is only a broad guideline to your duties as
Kitchen Manager. It is your responsibility to use your talents to define your duties in
a more specific manner. Always stay in communication with your General Manager.
Schedule regular monthly meetings with key BOH employees, discuss potential
problems and improvements. Promote innovative thought and problem solving.
People by nature seek influence and have a desire to be involved in decisions relevant
to their jobs. Think outside the box, be creative and have fun.

Kitchen Procurement
1.
Ensure that food, beverage, and produce procurement is of quality and
complies with Mellow Mushroom specifications.

2.
Look for ways to improve food quality w/out significantly adding to
overall food costs.

3.
Ensure that food costs are not above standards set forth by
Management.

4.
Ensure that paper goods costs are monitored.

5.
Establish proper Par levels to ensure that we do not unnecessarily run
out of all kitchen items e.g. Coke products, Paper products, limes & lemons etc.

6.
Verify with vendors costs of delivered goods is actual established price.

7.
Make certain that we are advised of price changes e.g. cheese

8.
Organize Kitchen paperwork e.g. par sheets ordering info etc. in a
manner that anyone can perform functions in your absence.

9.
Spot Inventory should be done on each Monday a.m. for ordering
purposes. It should also be done Monday a.m. on the last day of the month and
entered into the computer by the following Wednesday.

Kitchen Food Production
10.
Make certain there is a competent leader on the clock at all times.
Someone who shares our interests e.g. labor costs/ no bullshiting on the clock

11.
Review orders and make sure kitchen/FOH employees are ringing in
items correctly @ the right price. E.g. ½ & ½ pies, salad add-ons etc.

12.
Ensure that portion controls are in place in order to aid in food costs.

Prep
13.
Make certain that BOH employees know the recipes for sauce, proper
methods for dough trays etc.

14.
Dough par levels should be established to reflect sales levels w/ a safety
factor for unpredictable hits.

15.
Be sure to rotate inventory to avoid waste and poor quality.

16.
Make certain all prepped items are being initialed, dated, and prepared
according to our specifications – e.g. onions and peppers sliced properly,
romaine lettuce washed and cut.

Communication
17.
Ensure that Hoagies, Salads, and Pizzas are being produced in an
expeditious manner.

18.
Make certain that there is coordination on tickets between people on
the pizza line .e.g. large tickets are produced as a group. E.g. Mega veggies are
made before cheese pizzas.

19.
Expedite-Make certain that there is a shift leader or manager or an
employee with the communication and organizational skills necessary to ensure
that food items are sent out correctly- e.g. ticket times, overall appearance and
accuracy of the food.

20.
Tickets that identify parties of six or more require ownership from
someone on the pizza line. This means that the owner expedites the ticket at all
stations to ensure the food comes out at the same time with no mistakes. This is
very important @lunch.

21.
Try to invent menu items that would be approved that are not
currently on the menu e.g. Portobello pizza, stuffed mushrooms. At least one a
month for all stations. (Salad, hoagie, and pizza.)

Training
22.
Try to make sure that each BOH employee is proficient at production
of all food. Our training must work in both directions. Pizza- Grill and Grill to
Pizza. If incapable of learning our methods and procedures then terminate.

23.
It is your responsibility to personally train new hires. Do not schedule
a new hire to work when you are not in the kitchen. Develop a training program
that certifies employees. Periodically grade each kitchen employee on their
work. Speed, accuracy, presentation, and menu knowledge.

Kitchen Cleanliness
24.
Be prepared for the Health inspector at any time. Know the violations
that are critical and identified by an asterisk on Form DBPR HR 5022-015.
Check online for updates. We must be compliant at all times!

25.
Kitchen should always be in a situation where if the Health inspector
should arrive that we would pass w/out any major problems.

26.
Ensure that daily deep cleaning tasks are enacted e.g. Sunday morning
grill hood.

27.
Coolers and freezers are properly clean at all times.

28.
Make sure that work areas are clean of food scraps. Grill & Salad
areas especially.

29.
Make certain that kitchen areas visible to the floor (customers are
swept and free of food products.

Dish Pit
30.
Ensure that there is always salt in the softener. Purchased @ Costco.

31.
Dishwasher needs to be clean of food, screen needs to be cleaned of
debris frequently during shifts.

32.
Dishwasher always needs to have proper level of Chemicals available.

33.
Stainless Steel needs to be cleaned by area on a weekly basis e.g. Pizza
line 1st week

34.
Prep Areas clean and sanitized after use e.g. meat slicer
Wash hands often
Wash hands often
Wash hands often
Kitchen Culture

35.
Make certain that BOH employees understand the open Kitchen
Environment. They are entertainers to the customers. Appearance is important
smile often.

36.
Urgency is important while having fun @ the same time.

37.
Make certain the proper people are scheduled and in the right stations.

Quick Apply

Refine Your Search

kitchen manager jobs in fleming island fl

Kitchen Manager

Kitchen Manager

Kitchen Lead

Kitchen Manager

Daily's Convenience Stores | Kitchen Manager | Jacksonville FL

Concessions Culinary Supervisor, EverBank Stadium

Clubs Culinary Supervisor, EverBank Stadium

Assistant Kitchen Manager

Executive Kitchen Manager

Head Chef

CHEF MANAGER - JACKSONVILLE, FL

Kitchen Director - 2p-Close

Culinary Supervisor

Kitchen Manager

Kitchen Director

Night Shift Commercial Kitchen Hood Cleaning Senior Foreman / Lead Technician

KITCHEN MANAGER IN TRAINING

Culinary Lead

Culinary Director

Assistant Kitchen Manager

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