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Fresh Kitchen · Tampa, Florida
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.
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
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 an 8-12% bonus (paid quarterly)
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
Seniority Level
Mid-Senior level
Employment Type
Full-time
Details
| Company | Fresh Kitchen |
| Location | Tampa, Florida |
| Type | FULL TIME |
| Niche | Full-time |
| Salary | $65,000 – $65,000 / yr |