About Us:
Our Restaurant at the Perry Marina is a gem within a fantastic location and stunning marina views, an on-site pool and space for local events and entertainment. Our Marina boasts a strong boater community comprised of individual boat owners and charter boat operators. Owned and operated by Integra Marinas, we strive to be Best in Class and offer superior service and hospitality to our Boaters and their guests, families and crew. Consistently delivering high occupancy, we continue to re-invest in our assets through capital improvement projects, expanding our amenities and boat storage options.
We have an IMMEDIATE need for a strong culinary/ F&B leader to manage and lead the back of the house operations for our on-site restaurant at the Perry Marina. If you are passionate about delivering excellent dining experience while maintaining great systems, controls and COGs and have great leadership qualities, we invite you to apply today!
Position Summary:
Kitchen Manager/Head Chef oversees the daily operations of the restaurant's back-of-house, ensuring food quality, staff efficiency, and strict adherence to safety standards. The role will also assist in menu design and have culinary creativity to deliver a great dining experience for the Boater and community at large while maintaining profitability.
Roles & Responsibilities:
• Lead by example and provides mentoring, performance management and training to the back of the house and front of house staff.
• Responsible for hiring, training, and scheduling kitchen staff (cooks, prep, dishwashers) while monitoring performance and resolving conflicts.
• Directs daily kitchen activities, including food preparation, cooing and plating and ensuring consistency with taste and portion sizes.
• Tracks stock levels, ordering supplies from vendors, and managing deliveries to prevent shortages.
• Conducts inventory of food and liquor and adheres to the internal controls and policies for inventory management.
• Schedules and ensures proper sanitation and cleanliness of the kitchen area; assigns deep cleaning and regular cleaning schedule.
• Prepares /reviews daily , weekly and monthly reports on food and labor costs, keeps logs on waste and other standard kitchen practices.
• Works with outside vendors such as ecolab and others to ensure proper sanitation and cleanliness of area.
• Enforces and adheres to health and sanitation regulations (e.g., ServSafe) and inspecting dishes for consistency and proper temperature.
• Responsible for food and labor costs, managing the kitchen budget, and implementing waste-reduction strategies.
• Coordinate and work in unison with front-of-house (FOH) management to align service timing and handle customer feedback regarding food.
All other duties perform all other duties as assigned, including carrying out responsibilities, performing duties, using skills, and working in conditions necessary to perform all assigned tasks.
Education and Experience:
• At least 3–5 years of kitchen and management experience; a degree or certification in culinary arts or hospitality preferred.
• Proficiency with POS (Point of Sale) systems preferably Toast/ Turbo Chef, etc
• Capacity to stand for long shifts (8–12 hours) and lift heavy items up to 50 lbs.
Required Skills/Abilities:
• Ability to lead a team in a high-pressure, fast-paced environment.
• Excellent time management skills
• Strong communication skills oral and written.
- Strong Excel skills
- Ability to understand and interpret P&L
- Strong business acumen
Physical Requirements:
Standing for long periods of time
Lift up to 50 lbs
Work in high heat, noisy or cold environments
Work with kitchen equipment, knives , etc.
Supplemental pay
- Bonus pay
Benefits
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability insurance
- 401(k)
- 401(k) matching
- Employee discount