Lead PM Cook

KitchFix • Jupiter, FL

5d • Onsite

About The Position

KitchFix is a chef-driven organization that seeks to provide best-in-class hospitality through quality food and unparalleled service. Our operations include contract dining for performance-focused operations in 8 states and a headquarters based in Chicago. We believe exceptional hospitality helps all individuals reach their full potential. Right now, we’re building out the culinary team at the St. Louis Cardinals’ Player Development Complex at Roger Dean Chevrolet Stadium in Jupiter, FL. This is where the next generation of Cardinals players trains, develops, and competes. And we need someone who can lead the kitchen when the lights are on. What You’ll Get to Do The Lead PM Cook is the person who runs the back of house from 2:00 PM through close on home game nights. During the regular season, our kitchen can operate from 4:00 AM to 10:30 PM. The morning crew handles breakfast and lunch. You take over in the afternoon, prep the pre-game fuel, execute the post-game meal, and close the kitchen down with your crew. Here’s what makes this role different from most cook positions: after 6:00 PM, there’s no chef or manager on-site. The Sous Chef hands the kitchen to you, and you carry it through the final service. You’re making the calls on timing, quality, and execution. The players, coaches, and training staff are counting on you to deliver — and we’re trusting you to represent KitchFix when no one’s watching. This is a year-round, full-time position. During away weeks and the off-season, you’ll shift to morning schedules for batch cooking, recipe development, and deep prep. It’s the kind of role where you get better every single week because the variety never stops. What Your Day Looks Like On Home Game Nights (2:00 PM – ~10:00 PM) Take the handoff from the Sous Chef and run BOH independently through close Prep and execute the post-BP mini meal for PBC players — hot and cold options, because the cold bar is shut down for the day by this point Prep and fire the post-game meal — condensed hot buffet, composed salad, and fruit cups, served in to-go boxes (one per player) Watch the game and time your staging accordingly — a 7-inning blowout and a 12-inning marathon end at very different times, and you need to be ready for both Close the kitchen alongside the PM FOH — clean, secure, reset for morning Hold the standard. Every plate, every box, every detail — even at 10:00 PM when nobody’s checking On Away Weeks & Off-Season (6:00 AM – 2:00 PM) Shift to AM schedule for batch cooking, sauce production, and advance prep Work alongside the Sous Chef on menu development, recipe testing, and process improvements Deep cleaning, equipment upkeep, and kitchen project work Who We’re Looking For We’re not looking for a resume full of Michelin stars. We’re looking for someone who’s ready to lead. That might mean you’ve been a strong line cook who’s been closing kitchens on your own for a while. It might mean you ran a food truck and did everything yourself. What matters is that people trust your judgment, your food is consistent, and you don’t need someone standing behind you to do your best work. You’ll thrive here if you: Have a demonstrated ability to lead — you’ve closed kitchens, managed service, or held things together when the chef wasn’t around Get fired up about cooking for professional athletes in a high-performance environment Can make real-time decisions and stay calm when the plan changes Take pride in building meals that are flavorful, nutrient-dense, and consistent every single time Communicate well and bring positive energy to a small, tight crew Care about the craft, not just the clock Bonus points if you: Have experience in batch cooking and large-format production Know something about sports nutrition or want to learn Have worked inside a training facility, team dining room, or athletic program Know your way around baseball culture — or are genuinely curious about it

Requirements

• Demonstrated ability to lead a small team and close a kitchen independently
• Solid professional kitchen experience with strong fundamentals in both hot and cold production
• Availability to work afternoons, evenings, weekends, and select holidays during the baseball season
• Ability to commute to Jupiter, FL
• ServSafe certification (or willingness to obtain)
• Willingness to complete a background check and drug screening
• Ability to lift up to 50 lbs

Nice To Haves

• Have experience in batch cooking and large-format production
• Know something about sports nutrition or want to learn
• Have worked inside a training facility, team dining room, or athletic program
• Know your way around baseball culture — or are genuinely curious about it

Responsibilities

• Take the handoff from the Sous Chef and run BOH independently through close
• Prep and execute the post-BP mini meal for PBC players — hot and cold options, because the cold bar is shut down for the day by this point
• Prep and fire the post-game meal — condensed hot buffet, composed salad, and fruit cups, served in to-go boxes (one per player)
• Watch the game and time your staging accordingly — a 7-inning blowout and a 12-inning marathon end at very different times, and you need to be ready for both
• Close the kitchen alongside the PM FOH — clean, secure, reset for morning
• Hold the standard. Every plate, every box, every detail — even at 10:00 PM when nobody’s checking
• Shift to AM schedule for batch cooking, sauce production, and advance prep
• Work alongside the Sous Chef on menu development, recipe testing, and process improvements
• Deep cleaning, equipment upkeep, and kitchen project work

Benefits

• Competitive pay ($24/hr)
• Full benefits for full-time roles
• Health, dental, vision
• HSA/FSA
• 401(k)
• Paid time off
• Opportunities to grow with KitchFix across multiple states and sports organizations

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed