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Southern Hills Plantation Club
Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Based on Florida data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$59,840 / year median in Florida
+14% projected growth
Job Description
Kitchen Manager Southern Hills Plantation Club Full-Time | $22-$23 per Hour | Benefits Eligible Southern Hills Plantation Club is seeking an experienced and dependable Kitchen Manager to lead the day-to-day operations of our culinary team. This is a hands-on leadership position responsible for maintaining high standards of food quality, consistency, cleanliness, and service while supporting an exceptional dining experience for our Members and guests. The ideal candidate is an experienced kitchen leader who thrives in a fast-paced club or hospitality environment and is comfortable balancing culinary execution with team leadership and operational responsibilities. Key Responsibilities Oversee daily kitchen operations, ensuring efficient and consistent food preparation and service. Lead, train, schedule, and supervise culinary team members. Maintain high standards for food quality, presentation, portion control, and consistency. Ensure compliance with food safety, sanitation, and health department requirements. Monitor food inventory, ordering, receiving, storage, and proper product rotation. Assist with managing food and labor costs while minimizing waste. Coordinate with Food & Beverage leadership to support daily dining operations, private events, tournaments, and other club functions. Maintain a clean, organized, and safe kitchen environment. Ensure proper use and maintenance of kitchen equipment. Address operational issues quickly and professionally to maintain a smooth and productive kitchen. Foster a positive, professional, and team-oriented work environment. Perform other duties as assigned based on the needs of the Club. Qualifications Minimum of 5 years of kitchen, culinary, or food & beverage management experience required. Previous experience in a country club, restaurant, hotel, resort, or similar hospitality environment preferred. Strong leadership and team management skills. Knowledge of food safety, sanitation, inventory management, and kitchen operations. Ability to work effectively in a fast-paced environment and manage multiple priorities. Strong organizational, communication, and problem-solving skills. Ability to work a flexible schedule, including evenings, weekends, and holidays as business needs require. ServSafe certification or equivalent food safety certification preferred.