Kitchen Manager

SSA Group, LLC•Venice, FL

5d•$25 - $27

About The Position

SSA Group is seeking an experienced and motivated Kitchen Manager to lead culinary operations at Snook Haven. The role helps build and develop the kitchen team and oversees daily food service operations, food quality and safety, inventory and food costs, and a positive, productive kitchen environment. The Kitchen Manager delivers welcoming guest experiences while ensuring kitchen readiness, staffing, service standards, safety, cleanliness, and compliance with applicable laws and company policies. The position works with restaurant supervisors, the Food Service Operations Manager(s), the Executive Chef, and the Regional Executive Chef to support smooth, high-quality operations. The role also includes training and coaching employees, conducting performance reviews, managing progressive documentation with operations-manager oversight, supporting staff scheduling and break management, reporting attendance and payroll discrepancies, maintaining equipment, and responding to guest and client feedback. The Kitchen Manager promotes inclusion and team development and leads by example in sustainability, conservation, and community engagement. This is a full-time, non-exempt position eligible for overtime. Work hours and days may vary and may include nights, weekends, and holidays. Compensation and benefits include paid time off, medical, dental, vision and life insurance, voluntary benefits, a 401(k) program with a company match subject to eligibility, qualifying paid leave, bereavement pay, on-demand access to earned wages, applicable meal plans and employee discounts, a tuition discount through a partner college, holiday premium pay for hours worked on Christmas Day and Thanksgiving Day, and paid sick leave in accordance with applicable law.

Requirements

Three years of supervisory experience.
Strong interpersonal and communication skills, including the ability to communicate effectively with the General Manager and personnel.
Proven leadership skills and understanding of team building and development, including fostering partnerships with other branch managers.
Strong problem-solving and decision-making skills and the ability to stay organized.
Multitasking, attention to detail, analytical, planning, and leadership skills.
Ability to remain flexible in a fast-paced environment.
Team-oriented, personable, professional, upbeat, and energetic approach; takes initiative and uses tact and diplomacy.
Computer knowledge and skills sufficient for basic office functions.
Physical ability to stand for extended periods and move and handle boxes weighing 10–35 pounds as needed, including lifting and performing the job’s stated functions.
Ability to work varied hours and days, including nights, weekends, and holidays, as needed.

Responsibilities

Deliver warm, welcoming, and memorable experiences for guests and clients in keeping with 452 Hospitality.
Ensure the restaurant is adequately prepped and the back of house is staffed for daily operations.
Oversee kitchen duties and ensure quick-service and food-service standards, safety, quality, product availability, merchandising, and guest service standards are met.
Oversee safety logs, including food temperatures, rotation, and waste.
Ensure staff follow uniform, hygiene, handwashing, and glove-use standards.
Support SSAfety training in knife handling and ensure direct reports use knives and slicers properly.
Create daily preparation and item lists and delegate work as needed.
Support operations and fill staffing or task gaps to help ensure smooth service.
Maintain checklists for routine and daily cleaning, ongoing projects, and menu planning.
Assign duties and coach associates on projects, daily tasks, and guest interactions.
Respond to guest and client feedback and report issues to the operations manager to help prevent recurrence of complaints.
Train new employees and issue performance reviews.
Coach and counsel employees and manage progressive performance documentation with oversight from the operations manager.
Report employee attendance and hour discrepancies to payroll and oversee back-of-house break and rest-break management.
Inspect equipment and perform routine maintenance and cleaning as necessary.
Help the team complete tasks in a timely manner, including by performing daily tasks as needed.
Communicate daily service or quality issues to the Regional Executive Chef and Food Service Operations Manager.
Work with restaurant supervisors to ensure locations operate to standard.
Supervise in accordance with applicable local, state, and federal laws.
Maintain a clean, safe, and organized work environment and uphold company policies and procedures.
Promote an inclusive and supportive approach, remove barriers, and empower team members’ growth and opportunity.
Lead by example in sustainability and conservation, and provide staff with opportunities to learn about those efforts.
Engage with SSA and the unit in community activities and opportunities to give back.
Perform other tasks as necessary.

Benefits

Paid time off plan of up to 144 hours based on tenure.
Medical, dental, vision, and life insurance, plus other voluntary benefits for employees and their families; employee premiums apply.
401(k) program with a 15% company match, subject to eligibility requirements.
Up to 120 hours of SSA-paid leave for qualifying reasons, including parental leave and serious medical conditions affecting the employee or family.
Up to 40 hours of paid bereavement leave.
On-demand pay access to a portion of earned wages before payday.
Meal plan and employee discounts where applicable.
Tuition discount through a partner college.
Holiday pay at 1.5 times the regular rate for hours worked on Christmas Day and Thanksgiving Day.
Paid sick leave in accordance with applicable state and local laws.