Chef / Kitchen Manager

Uncle Nick’s Pizza and HallowBean Coffee Co. are two locally owned food businesses in Port Charlotte, Florida. Uncle Nick’s Pizza is a busy pickup and delivery pizza shop focused on quality, consistency, and speed. HallowBean Coffee Co. is a Halloween-themed coffee shop with a growing food program, seasonal menu items, and creative brand identity.

We are looking for a hands-on Chef / Kitchen Manager to help lead and develop the food operations. This is not just a line cook position. We are looking for someone who can cook, lead, organize, cost recipes, improve prep systems, train staff, and help create new menu items.

Position Summary

The Chef / Kitchen Manager will oversee kitchen operations for the shared kitchen serving Uncle Nick’s Pizza and HallowBean Coffee Co. This person will be responsible for daily kitchen execution, prep systems, food ordering, food costing, recipe development, staff scheduling, training, sanitation, and consistency.

The ideal candidate is organized, hands-on, creative, and comfortable working in a small-business environment where they may be developing new recipes one day and helping the team through a busy rush the next.

Key Responsibilities

• Kitchen Leadership

Lead day-to-day kitchen operations.

Train, coach, and hold kitchen staff accountable to company standards.

Maintain a clean, organized, efficient, and food-safe kitchen.

Help create and enforce prep lists, station checklists, opening procedures, closing procedures, and cleaning standards.

Ensure consistency in food quality, portioning, presentation, and speed of service.

Assist with hiring, onboarding, and performance feedback for kitchen staff.

• Scheduling & Labor

Create and manage kitchen schedules based on business needs.

Monitor labor efficiency and help keep staffing levels appropriate.

Plan prep schedules so food is ready without overproduction or waste.

Help cross-train employees where appropriate.

• Food Ordering & Inventory

Place food and supply orders based on par levels, usage, upcoming needs, and sales volume.

Maintain organized inventory systems.

Track product usage, waste, and shortages.

Work with vendors to ensure quality, pricing, and availability.

Maintain proper rotation, labeling, dating, and storage procedures.

• Food Costing & Menu Development

Develop and cost new recipes and menu items.

Calculate portion costs, batch costs, and target menu pricing.

Help improve existing recipes for quality, consistency, efficiency, and profitability.

Create prep procedures and recipe cards for staff.

Assist with seasonal specials, limited-time offers, catering items, desserts, breakfast items, and grab-and-go products.

Help develop from-scratch items where practical and profitable.

• Food Safety & Sanitation

Ensure compliance with Florida food safety standards and health department requirements.

Maintain proper temperature logs, cooling procedures, storage procedures, and sanitation practices.

Enforce safe handling of raw meats, ready-to-eat foods, allergens, chemicals, and cleaning supplies.

Maintain ServSafe-level standards.

• Hands-On Production

Work alongside the team during prep and service when needed.

Assist with prep, sauces, dough-related systems, wings, sandwiches, salads, desserts, breakfast items, and coffee shop food production.

Help troubleshoot food quality issues and improve kitchen workflow.

Qualifications

Previous kitchen leadership experience required.

Experience as a Kitchen Manager, Sous Chef, Chef Manager, Executive Chef, Culinary Manager, or similar role preferred.

Strong knowledge of food safety, sanitation, inventory, ordering, and food costing.

Ability to lead a team while also working hands-on.

Ability to create recipes, document procedures, and train others to follow them.

Comfortable working in a fast-paced small business environment.

Strong organization, communication, and problem-solving skills.

Pizza, bakery, café, breakfast, catering, or scratch-kitchen experience is a plus.

ServSafe Manager certification preferred, or willingness to obtain.

Must be dependable, professional, and able to work nights, weekends, and holidays as needed.

Ideal Candidate

We are looking for someone who:

Takes ownership of the kitchen.

Can balance creativity with food cost and operational reality.

Understands that consistency is just as important as creativity.

Can build systems, not just cook food.

Enjoys developing new menu items and improving current ones.

Can lead employees respectfully but firmly.

Is comfortable working between two different but connected brands.

Wants to grow with a local business.

Compensation

Pay is based on experience and qualifications.

Expected range: $52,000–$65,000 per year

Highly qualified candidates with strong culinary leadership, food costing, recipe development, and multi-unit experience may be considered above this range.

Benefits

Employee meal discounts

Growth opportunity with two local businesses

Creative input on menu development

Opportunity to build and lead the kitchen program

Flexible but business-needs-based scheduling

Additional benefits may be discussed based on experience and role structure

How to Apply

Please submit your resume and a brief message explaining your kitchen leadership experience, food costing experience, and why you would be a good fit for a growing local pizza shop and coffee shop.

Job Types: Full-time, Part-time

Pay: $52,000.00 - $65,000.00 per year

Benefits:

• Food provided
• Paid time off

Work Location: In person

Salary : $52,000 - $65,000