Kitchen Manager

Kitchen Manager

HeadPinz & FastTrax Entertainment Centers — Fort Myers & Naples, FL
Reports To: Food & Beverage Director or General Manager
Employment Type: Full-Time

About the Role

HeadPinz and FastTrax are family-owned entertainment centers built around bowling, racing, arcade, and full-service food and beverage. Our kitchens serve everything from a two-top to a 200-guest buyout, often on the same night.

We're looking for a Kitchen Manager who runs a clean, safe, well-trained kitchen and keeps quality steady when volume spikes. You'll own daily operations, staffing, ordering, and cost control — and you'll set the safety standard your team follows.

What You'll Own

Kitchen Operations

- Run day-to-day kitchen operations across all shifts, working the line as needed
- Maintain recipe, portion, plating, and ticket-time standards through peak volume
- Manage POS, kitchen display, and online/third-party ordering workflows
- Partner with the Sales team so group events, parties, and buyouts execute to expectation

Food Safety & Health Compliance

- Serve as the location's food safety lead and primary contact during health inspections
- Maintain temperature logs, cooling and reheating procedures, date marking, and cross-contamination controls
- Manage allergen protocol for all nine major allergens, including sesame, and ensure staff can respond accurately to guest allergy questions
- Keep sanitation, warewashing, and chemical dilution standards in compliance at all times
- Conduct self-audits ahead of inspections and correct findings on documented timelines

Workplace Safety

- Train and enforce safe knife handling, hot oil and fryer procedures, burn prevention, and safe equipment operation
- Maintain chemical safety standards including proper labeling and accessible Safety Data Sheets
- Own slip-and-fall prevention: floor condition, spill response, non-slip footwear compliance
- Ensure equipment is guarded, maintained, and taken out of service when unsafe
- Report and document all injuries and near-misses immediately, and act on the causes

Team Leadership

- Assist with interviewing, hiring, onboarding, and scheduling
- Train staff to standard and verify certifications stay current
- Coach performance directly and consistently
- Contribute wherever the building needs support — this is a hands-on, all-hands environment

Cost Control

- Manage inventory, par levels, and weekly purchasing through approved vendors
- Control food cost, waste, and shrink against budget
- Schedule to labor targets without compromising service or safety

What You Bring

- Kitchen supervisory or management experience in restaurant, hospitality, or entertainment food service
- Certified Food Protection Manager (ServSafe or equivalent) — required within 30 days of hire; current certification strongly preferred
- Working knowledge of food cost, inventory, and labor scheduling
- Comfort with POS, scheduling, and inventory software
- Ability to stay organized and level-headed in a high-volume, fast-paced environment
- Clear communication with guests, staff, and ownership
- High school diploma or equivalent experience

Physical Requirements

With or without reasonable accommodation, this role requires:

- Lifting, pushing, and pulling 50+ lbs
- Standing and walking for extended periods
- Bending, stooping, kneeling, and climbing stairs or ladders
- Working in hot and cold environments
- Walking on wet or slippery surfaces
- Constant use of hands and arms
- Operating commercial kitchen equipment
- Working evenings, weekends, and holidays