Kitchen Manager at Hive Collective

West Palm Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Feb, 26

Salary

0.0

Posted On

17 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Development, Operational Management, Organizational Skills, Food Safety, Communication, Collaboration, Inventory Management, Scheduling, Vendor Relationships, Quality Control, Training, Coaching, Problem Solving, Time Management, Customer Service

Industry

Retail Luxury Goods and Jewelry

Description

Kitchen Manager | Hive Bakery and Café | West Palm Beach, FL | Full-Time Hive Bakery and Café is seeking a dedicated, organized, and hands-on Kitchen Manager to lead our back-of-house team and ensure smooth, efficient daily operations. This role is ideal for a professional who loves building strong teams, maintaining high standards, and keeping a busy kitchen running seamlessly. As part of the Hive Collective—a family of design-forward, lifestyle-focused businesses based in West Palm Beach—Hive Bakery and Café is known for its warm hospitality, refined comfort food, and exceptional guest experiences. The Kitchen Manager plays a key role in maintaining these standards by fostering teamwork, ensuring operational excellence, and supporting our culinary leadership. What You’ll Do Oversee and coordinate all back-of-house operations, including prep, line execution, scheduling, inventory, and ordering. Support the Executive Chef and culinary leadership team in maintaining consistency, quality, and timely execution of all menu items. Manage and schedule BOH staff to ensure appropriate coverage and labor efficiency. Maintain cleanliness, organization, and food safety standards in compliance with local health regulations and Hive policies. Conduct regular line checks, equipment inspections, and quality audits to ensure standards are met at all times. Assist in training, onboarding, and performance management of kitchen team members. Work closely with the front-of-house managers to coordinate service, timing, and guest experience. Monitor food and labor costs, support accurate inventory tracking, and help control waste. Handle administrative tasks such as time-off approvals, vendor communications, and invoice reconciliation. Act as a lead communicator between the culinary and management teams, ensuring alignment on priorities, events, and production needs. What You’ll Bring Leadership & Team Development Leads by example with professionalism, positivity, and respect. Skilled at coaching and motivating staff to perform at their best. Fosters a supportive, efficient, and collaborative kitchen environment. Operational Management Strong understanding of kitchen workflow, prep planning, and production systems. Excellent organizational and administrative skills—comfortable managing schedules, logs, and reports. Ability to manage multiple priorities and delegate effectively. Quality & Safety Focus Upholds Hive’s standards for cleanliness, consistency, and food presentation. Deep knowledge of food safety protocols and sanitation best practices. Proactively identifies and resolves issues before they affect service or quality. Communication & Collaboration Excellent communicator with the ability to bridge FOH and BOH teams. Works closely with the Executive Chef and management to achieve shared goals. Reliable, composed, and solutions-oriented in a fast-paced environment. Requirements Minimum 3–5 years of experience in a kitchen management or supervisory role within a high-volume, full-service restaurant or café. Strong administrative and organizational skills. Experience managing schedules, inventory, and vendor relationships. Knowledge of scratch-made food preparation and high-quality ingredients. ServSafe or similar certification preferred. Availability for early mornings, weekends. Ability to lift up to 50 lbs and stand for extended periods. Bilingual (English/Spanish) communication skills a plus. Knowledge of Toast is a plus. Benefits for You Opportunities for professional growth and development Engaging and collaborative company culture 50% Hive Collective employee discount to you and immediate family members Holidays off; No work on Sundays Medical, Dental, and Vision after 60 days of full time employment; 401(k) matching after 1 year of full time employment PTO for full time employment Requirements Minimum 3–5 years of experience in a kitchen management or supervisory role within a high-volume, full-service restaurant or café. Strong administrative and organizational skills. Experience managing schedules, inventory, and vendor relationships. Knowledge of scratch-made food preparation and high-quality ingredients. ServSafe or similar certification preferred. Availability for early mornings, weekends, and holidays as needed. Ability to lift up to 50 lbs and stand for extended periods. Bilingual (English/Spanish) communication skills a plus.

Responsibilities

The Kitchen Manager oversees and coordinates all back-of-house operations, ensuring smooth daily operations and supporting the culinary leadership team. This role includes managing staff, maintaining cleanliness and food safety standards, and monitoring food and labor costs.