Chef Operator (GM) at Naked Farmer Careers

Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community.

As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success.

Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership.

• Competitive salary and a vibrant work culture
• Profit-sharing incentives
• Annual paid vacation
• Affordable health, dental, and vision insurance
• Opportunities for career progression within our rapidly growing company
• A complimentary Naked Farmer meal daily
• Flexible work schedule
• Commuter Benefits

The next generation of chefs are evolving in Naked Farmer restaurants. As Chef Operator, you hold the premier leadership position, embodying a profound sense of responsibility for your restaurant. In partnership with the Chef de Cuisine, you drive the establishment's success at running efficient restaurants and maintaining a culture that's welcoming, fun and accountable to its team members, guests, and Area Operations Team. Collaborating with our Culinary Director, Controller, and other key restaurant leaders, you ensure the restaurant staff is expertly trained and organized, thus providing our guests with an experience that transcends an delicious meal.

• Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth.
• Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant.
• Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement.
• Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm.
• Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols.
• Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects.
• Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team.
• Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively.
• Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members.
• Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals.
• Communicate proficiently across various digital platforms such as Google Drive, Slack, Toast, 7Shifts, Email, etc., ensuring timely correspondence.

• A passion for real, good food and a genuine interest in culinary practices and skills.
• A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility.
• A deep understanding of how to run efficient restaurants.
• Demonstrated ability to maintain a strong work ethic and reliability.
• Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations.
• A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success.
• Excellent verbal communication skills and a proactive, positive approach to challenges.
• A commitment to delivering outstanding experiences for both employees and guests.
• An eye for to detail.
• Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes.
• A sense of responsibility in a demanding, high-volume, and high-standard environment.

Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months.

And yes, all employees enjoy complimentary Naked Farmer meals every day-don't miss out on the sweet potatoes.