Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,000.00 - $85,400.00
Work Schedule
Flexible
Weekend Shifts
Benefits
discounted shift meal
Health Insurance
Vision Insurance
Dental Insurance
Life insurance
short-term disability
long-term disability
accident insurance
401(k)
Pet insurance
Pet discount programs
Financial fitness program
Employee assistance program
Job Description
Hellas Bakery & Pita, Inc. is a cherished family-owned and operated landmark situated in the heart of Tarpon Springs, Florida. With a proud history spanning over 50 years, Hellas Bakery & Pita has become synonymous with authentic Greek pastries, breads, and meals, serving both locals and visitors with dedication and passion. The establishment thrives on a culture of hospitality, tradition, and commitment to top-quality food and service, fostering a warm and team-oriented environment where guests and employees alike feel like family. Hellas Bakery & Pita's long-standing reputation is built on its focus on authenticity, community connection, and culinary excellence, making... Show More
Job Requirements
- Must be able to stand for extended periods
- Must be able to lift or move 25-50 lbs. as needed
- Flexible availability including weekends, evenings, and holidays
- Strong computer literacy including familiarity with POS and scheduling systems
- Proven leadership and communication skills
- Minimum of 5 years BOH management experience
- High school diploma or equivalent
Job Qualifications
- 5+ years of BOH management experience in a high-volume restaurant environment
- High school diploma or GED
- Associate degree in Food and Beverage preferred
- Calm, organized, and confident under pressure
- Strong communication skills and proven leadership skills
- Ability to stay calm and organized during high-volume service
- Strong computer skills
- Experience with Microsoft Office, restaurant management services (like MarginEdge), timekeeping/scheduling systems and point-of-sale (POS) systems
- Flexible availability, including weekends, evenings, and holidays
Job Duties
- Serve as the strategic leader of all back-of-house operations, setting the vision, structure, and standards that drive consistency, accountability, and long-term success across all culinary departments
- Lead, develop, and empower kitchen leadership, including Sous Chefs and key Team Leads, by establishing clear expectations, coaching for growth, and building bench strength for the future
- Own the planning and systems behind the kitchen, including forecasting, production planning, labor strategy, inventory management, and process improvement
- Partner closely with the General Manager, FOH leadership, and ownership to align culinary execution with business goals, guest experience standards, and financial targets
- Build and sustain a professional, respectful kitchen culture, modeling calm, disciplined leadership in high-pressure environments and holding the team accountable to behavioral and performance standards
- Take full ownership of food and labor cost performance, using data, forecasting, and strategic decision-making to meet or exceed budget objectives without sacrificing quality or team morale
- Design, implement, and continuously improve training programs, ensuring consistent execution, food safety compliance, and leadership development at every level of the BOH
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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