Regional Kitchen Manager

We are a lifestyle brand! We are on a mission to provide the world with simple, wholesome food and beverage items that fit today's lifestyle, offering an intimate - yet fast and consistent - experience to our customers.

We love and take pride in what we do, and we currently offer an exciting opportunity to join a thriving and ever-growing brand in this industry.

ROLE OVERVIEW: As Regional Kitchen Manager, you'll own kitchen operations and culinary standards across all Pura Vida locations in your region, providing hands-on leadership to Kitchen Managers and ensuring every location delivers the same quality, consistency, and guest experience our brand is known for.

This is a multi-unit leadership role for someone who thrives on building strong teams, driving KPIs, and being the connective tissue between corporate culinary standards and day-to-day execution on the line.

RESPONSIBILITIES: Oversee and coordinate kitchen operations across all locations in the region, working closely with and developing Kitchen Managers at each site.Own food cost performance across the region reviewing and coaching Kitchen Managers on food cost targets on a regular cadence, and escalating/correcting trends before they impact P&L.Execute new menu roll-outs consistently across all locations in the region by following the established culinary training program and rollout agenda, ensuring every site hits the same quality and timing standards.Provide comprehensive training to kitchen staff and managers prep tasks, food presentation techniques, and new menu items ensuring successful, consistent adherence to company standards region-wide.Train and coach Kitchen Managers on procedures, KPI monitoring and sustainment, and employee relations, building bench strength for future growth.Handle recruitment needs for the region, partnering with People and Talent to hire, onboard, and build out training plans for new team members.Support the growth of team members through internal promotions, while managing employee relations matters and delivering ongoing coaching and feedback.Use KPIs to drive efficiency, reduce costs, and enhance food quality across the region, holding each location accountable to the same operational bar.Monitor kitchen operations across the region to ensure adherence to health and fire safety regulations, and compliance with local, state, and federal food handling standards.Assist in implementing and managing kitchen and restaurant policies and procedures during shifts, stepping in hands-on when needed.Oversee scheduling and labor targets across locations, upholding company policy and supporting Kitchen Managers in hitting labor goals.

REQUIREMENTS: Multi-Unit Leadership: Minimum 5 years of hands-on experience in food production in fast-paced restaurant environments, full dining service, or similar settings, including at least 13 years in a multi-unit or regional leadership capacity.Results-Driven Performance: A proven track record of achieving and exceeding op...