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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
competitive salary
Profit-sharing incentives
Annual paid vacation
Health Insurance
Dental Insurance
Vision Insurance
Opportunities for career progression
Complimentary daily meal
Flexible work schedule
paid parking
Job Description
Naked Farmer is an innovative farm-to-table restaurant group that has firmly established itself as a leader in the culinary industry across Florida. Founded during the challenging times of a global pandemic, Naked Farmer quickly adapted by delivering fresh, wholesome food directly from farm to doorsteps. The company’s core values revolve around resilience, transparency, and a commitment to telling the authentic story of the farmers who provide local, sustainable produce. With a strong dedication to supporting local farmers, communities, and chefs, Naked Farmer aims to build a better food system by sourcing 100 percent of their ingredients locally whenever possible.
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Job Requirements
- Minimum 3-4 years experience in high-volume kitchen or operational restaurant management with P&L responsibility
- Physical capability to lift up to 50 pounds with or without accommodations
- Excellent verbal communication skills
- Strong work ethic and reliability
- Ability to work in a fast-paced, high-demand environment
- Team-oriented mindset
- Quick adaptability to changing environments and menus
- Commitment to exceptional service and leadership
- Experience managing operational technologies and processes
Job Qualifications
- Passion for real, good food and interest in culinary practices and skills
- Minimum 3-4 years experience in high-volume kitchen or restaurant management with P&L responsibility
- Deep understanding of running efficient restaurants
- Strong work ethic and reliability
- Team-oriented mindset valuing collective success
- Excellent verbal communication skills
- Proactive and positive approach to challenges
- Commitment to outstanding employee and guest experiences
- Strong attention to detail
- Quick learning ability and adaptability to new recipes and seasonal menus
- Responsibility in a demanding, high-standard environment
Job Duties
- Oversee the entire restaurant operation including cost management, labor efficiency, guest experience, and driving sales growth
- Inspire, encourage, and coach the team to build daily disciplines and behaviors for efficiency
- Work closely with the Chef de Cuisine on quality assurance and act on guest feedback for improvement
- Spearhead new initiatives and manage their implementation fostering team engagement
- Ensure operational flow by upholding culinary excellence, service quality, and health protocols
- Handle technological and third-party platform issues proactively
- Execute thorough reporting and documentation for leadership
- Attain and uphold Department of Health standards and maintain cleanliness
- Lead recruitment, interviewing, and onboarding
- Facilitate pre-shift briefings and team-building events
- Communicate proficiently across digital platforms
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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