Chef Operator (GM) St Pete
200 Central Ave, St. Petersburg, FL 33701 On-site
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About the role
Pete, we are seeking an entrepreneurial and performance-driven Chef Operator to lead both culinary excellence and day-to-day restaurant operations. This role carries full accountability for team leadership, financial performance, guest experience, and the consistent execution of our standards in a fast-paced, open-kitchen environment. The Chef Operator will be instrumental in rebuilding culture, developing a high-performing team, and driving operational discipline to ensure this restaurant reopens with strength and sustained success. As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. You are an achiever with a keen sense for operations, driven by tangible results.
What you'll bring
- A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility.
- A deep understanding of how to run efficient restaurants.
- Demonstrated ability to maintain a strong work ethic and reliability.
- A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success.
- Excellent verbal communication skills and a proactive, positive approach to challenges.
- A commitment to delivering outstanding experiences for both employees and guests.
- An eye for to detail.
- Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes.
- A sense of responsibility in a demanding, high-volume, and high-standard environment.