Top 15 Lead cook Jobs in Punta Gorda, Fl

Kitchen Manager
LATITUDE 26 PG LLC —Punta Gorda, FL
- Mid-level
- Restaurant
- Communication skills
Quick Apply
Food & Beverage Director
Troon —Punta Gorda, FL
- $90,000 a year
- Microsoft Excel
- Microsoft Outlook
- Computer literacy
- Health insurance
- Dental insurance
Quick Apply
Restaurant General Manager
Bocca Lupo Coal Fired Pizza —North Port, FL
- $65,000 - $70,000 a year
- Weekends as needed
- Restaurant management
- Cooking
- Mid-level
- Paid training
- Health insurance
Quick Apply
Lead Line Cook
FF Ft Myers II LLC —Fort Myers, FL
- Weekends as needed
- Maintenance
- Ability to lift 50 pounds
- Entry level
Cook - Sports Bar
Sunseeker Resort —Punta Gorda, FL
- Weekends as needed
- Bar
- 3 years
- High school diploma or GED
Quick Apply
6d
Sous Chef
The Gasparilla Inn —Boca Grande, FL
- Extended hours
- Pass drug screening
- High school diploma or GED
- Ability to lift 50 pounds
Quick Apply
9d
Prep Cook
PopStroke —Fort Myers, FL
- $16 - $22 an hour
- Weekends as needed
- Ability to walk for extended periods
- US work authorization
- Communication skills
- Paid holidays
- Health insurance
Line Cook
PopStroke —Fort Myers, FL
- $16 - $22 an hour
- Weekends as needed
- Ability to walk for extended periods
- US work authorization
- Ability to stand for extended periods
- Paid holidays
- Health insurance
Kitchen Manager /cook
Americsn Legion Post 90 of SW Fl —Cape Coral, FL
- From $20 an hour
- Full-time
- Background check
- Customer service
- Mid-level
Quick Apply
Line Cook
Jacaranda Trace —Venice, FL
- $17 an hour
- Background check
- English
- High school diploma or GED
- On-the-job training
Quick Apply
Shift Leader
Panda Restaurant Group —Venice, FL
- $18 - $21 an hour
- Email
- Ability to lift 50 pounds
- Conflict management
- Ability to stand for extended periods
- Paid training
- Disability insurance
Quick Apply
Crew Member
Chipotle —Venice, FL
- Part-time
- Customer service
- Fast casual restaurant
- No experience needed
- Health insurance
- Dental insurance
1d

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Milo's Catering —Columbus, OH
Early mornings are a must, days start between 5-6am. High Volume Production- prep, production and assembling finished products onto trays.
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Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. Ensures security of company assets.
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Kitchen Manager

LATITUDE 26 PG LLC
Punta Gorda, FL

Quick Apply

Job Details

Qualifications

Food and beverage product quality management
Kitchen health and safety standards
Food waste mitigation
Food service closing procedures
Employee onboarding
Incident reporting compliance
Recipe adherence
Chemical handling safety procedures
Managing cleaning or sanitation teams
Staff supervision
Team member evaluation
Incident management
Food service opening procedures
Budget control
Food service cleaning
Labeling
Safety regulations
Coaching
Staff scheduling
Labor cost analysis
Production safety compliance
Team scheduling
Performance feedback (performance evaluation method)
Mid-level
Team development
Store opening/closing procedures
Employee attendance management
Kitchen cost control
Food safety sanitizing procedures
HACCP

Full Job Description

The Kitchen Manager is responsible for leading back-of-house operations and ensuring consistent execution of food quality, safety, sanitation, and labor performance. This role directly supervises line cooks, prep cooks, dish, and BOH support staff while working closely with FOH leadership to maintain ticket flow, pacing, and guest satisfaction.

This is a hands-on management role for a strong kitchen leader who can balance execution, team accountability, and cost control in a high-volume, fast-paced restaurant environment.

Key Responsibilities

1) Kitchen Leadership & Shift Execution

Lead BOH shifts from prep through close
Manage line setup, station readiness, and production flow
Ensure tickets are executed accurately, consistently, and in a timely manner
Maintain expo/line communication to support service pacing and guest experience
Monitor staffing deployment across prep, line, and dish throughout the shift
Ensure opening, shift-change, and closing checklists are completed properly

2) Food Quality & Standards

Enforce recipe specs, portion standards, plating standards, and presentation consistency
Taste and inspect products throughout prep and service
Ensure proper labeling, dating, rotation, and storage of all food items
Maintain quality standards for hot/cold holding, freshness, and line organization
Work with chef/leadership on menu rollouts, prep systems, and execution standards

3) Team Supervision, Training & Accountability

Supervise cooks, prep staff, dish team, and BOH support positions
Train and coach team members on station performance, prep procedures, and safety
Reinforce standards for attendance, punctuality, uniform, and conduct
Support onboarding of new BOH team members and cross-training efforts
Hold staff accountable for cleanliness, organization, and execution standards
Document and communicate performance issues to senior leadership per company process

4) Labor, Cost Control & Operational Discipline

Manage BOH labor deployment based on volume and business needs
Support labor-cost targets while maintaining execution and speed
Minimize waste through proper prep planning, portioning, and storage practices
Monitor and reduce re-fires, ticket errors, spoilage, and unnecessary product loss
Support inventory controls, receiving accuracy, and product handling standards
Assist with prep forecasting based on sales trends and reservations/business levels

5) Food Safety, Sanitation & Compliance

Enforce all food safety and sanitation standards in accordance with local/state regulations
Ensure safe food handling, temperature controls, and HACCP/CCP practices as applicable
Maintain clean, organized stations, walk-ins, prep areas, and dish areas
Ensure chemical storage, labeling, and usage comply with safety standards
Complete/verify temperature logs, cleaning schedules, and sanitation checklists
Respond to and document incidents, injuries, or safety concerns promptly

6) Equipment, Maintenance & Facility Readiness

Monitor kitchen equipment condition and report issues immediately
Coordinate with leadership/maintenance/vendors to address equipment failures
Help maintain readiness of ranges, fryers, ovens, refrigeration, hoods, and dish systems
Ensure BOH areas remain clean, safe, and operationally efficient

7) Communication & Administrative Responsibilities

Communicate clearly with FOH managers, expo, and chef leadership during service
Participate in pre-shift and manager meetings to align on volume, features, and staffing
Complete manager logs, shift notes, waste notes, and incident documentation
Provide feedback on staffing needs, scheduling, and team development opportunities
Support opening training, systems implementation, and process refinement as assigned

Quick Apply

Refine Your Search

lead cook jobs in punta gorda, fl

Kitchen Manager

Food & Beverage Director

Restaurant General Manager

Lead Line Cook

Cook - Sports Bar

Sous Chef

Prep Cook

Line Cook

Kitchen Manager /cook

Line Cook

Shift Leader

Crew Member

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Key Responsibilities

1) Kitchen Leadership & Shift Execution

2) Food Quality & Standards

3) Team Supervision, Training & Accountability

4) Labor, Cost Control & Operational Discipline

5) Food Safety, Sanitation & Compliance

6) Equipment, Maintenance & Facility Readiness

7) Communication & Administrative Responsibilities

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