Head Kitchen Manager

Head Kitchen Manager (Head Chef)

Location: Honey Veil – 5748 Sunset Drive, South Miami, FL
Job Type: Full-Time, Salaried (Exempt)
Reports to: COO (Fabrizio Alcobe-Fierro)

About Honey Veil

Honey Veil is a family-run matcha café and bakery based in Miami—known for long lines, obsessive attention to detail, and a kitchen program built on consistency, cleanliness, and speed. Our flagship store is the home base for our bakery program and future satellite operations (trailers, catering, and additional locations fed by the main kitchen).

The Role (Read this carefully)

This is not a "line chef" job. This is a kitchen leadership + operations role. We're hiring a Head Kitchen Manager / Head Chef to own the entire back-of-house system—people, production, food safety, ordering, pars, prep flow, standards, and execution.

You'll be expected to coordinate and delegate so the kitchen runs at a high level even when you're not physically on the line.

What You'll Own

Daily BOH Operations

• Ensure all stations (baking, savory, prep, dish) are set up, staffed, and ready for service.
• Oversee execution of:
  • Bread & pastry production plans (doughs, cinnamon rolls, loaves, pastries)
  • Savory toast menu + small hot items cooked to order
  • Core prep (syrups, Honey Whip, and other BOH prep items)
• Monitor ticket times, food quality, consistency, and plating—jump in when needed.

Leadership + Team Performance

• Lead, train, coach, and hold accountable the BOH team (bakers, pastry, savory, dish/porters, BOH prep/utility).
• Run BOH pre-shifts (pars, priorities, standards), give real-time feedback, and document coaching when needed.
• Participate in hiring, scheduling, and performance decisions for BOH roles.

Food Safety, Cleanliness, and Standards

• Own BOH compliance (labeling, dating, FIFO, temps, allergen controls).
• Ensure daily/weekly/deep-clean checklists are executed across ovens, mixers, refrigeration, dish area, storage, and shared BOH spaces.

Inventory, Ordering, Waste, and Cost Control

• Set/refine pars for bakery, savory, and core prep; oversee ordering within budget.
• Track usage and waste; adjust batch sizes, prep schedules, and recipes to improve efficiency.
• Keep storage organized, labeled, and safe (dry/cold/frozen).

Systems, SOPs, Flow, and Communication

• Build and maintain the operating system: prep lists, production sheets, station setups, SOPs, opening/closing routines.
• Coordinate BOH labor and production around busy days, events, and seasonal demand.
• Act as BOH–FOH communication hub (86s, specials, capacity, feedback loops).

Schedule Expectations

Your schedule will follow production needs and will include early mornings, weekends, and some holidays, with occasional late evenings for events/busy periods.

What Success Looks Like (KPI-Driven)

This role is measured like an operator, not like an artist. You should be excited by scoreboards:

• BOH Labor Efficiency: tight labor control through smart staffing, prep flow, and production planning
• Guest Experience Support: consistency, speed, and quality that reduce complaints and strengthen reviews
• System Health / Revenue Support: kitchen execution that reliably supports flagship volume + kitchen-fed satellite ops

Required Qualifications

• 7+ years leading BOH operations in a high-volume kitchen (Chef de Cuisine / Executive Chef / Kitchen Manager level).
• Proven ability to build teams, run clean stations, and enforce standards consistently.
• Strong operational instincts: pars, ordering, inventory, prep flow, ticket times, and systems.
• Strong food safety knowledge and comfort owning compliance.
• Comfortable with a production-heavy environment and hands-on leadership.

Preferred Qualifications

• ServSafe certification (or ability to obtain quickly).
• Experience leading 15+ person BOH teams and training/promoting talent.
• Vendor negotiation and cost-control track record (food cost + waste reduction).
• Bilingual (English/Spanish) a plus.

How to Apply

Submit your resume and a brief note answering:

1. What size BOH team have you led?
2. What systems did you build to improve consistency + speed?
3. What were your last restaurant's food cost and labor targets, and how did you influence them?

Honey Veil is an equal opportunity employer.