Culinary Manager / Kitchen Manager

Texas Cattle Company • Lakeland, FL

17d • $60,000 - $65,000

About The Position

Talk of the Town Restaurant Group is seeking an experienced Kitchen Manager to lead back-of-house operations at a fine dining restaurant. The manager will oversee kitchen operations and staff while ensuring high standards for food quality, culinary execution, health, and safety. The role calls for expertise in butchering, steak preparation, HACCP compliance, inventory management, and cost control. The Kitchen Manager will also work with the Executive Chef on menu planning and development and collaborate with front-of-house management to deliver an excellent guest experience. The restaurant serves dinner only and opens at 5 p.m.

Requirements

• Proven experience as a Kitchen Manager in an upscale fine dining environment.
• Strong expertise in butchering, steak preparation, and cooking techniques.
• In-depth knowledge of HACCP, health codes, and food safety regulations.
• Exceptional leadership and communication skills, with the ability to manage and motivate kitchen staff.
• Strong financial acumen, including budgeting, cost control, and inventory management.
• Attention to detail and ability to ensure consistency in every dish.
• Flexibility to work evenings, weekends, and holidays as required.

Nice To Haves

• HACCP or ServSafe certification.
• A degree in Culinary Arts or Hospitality Management.

Responsibilities

• Oversee kitchen operations, including food preparation, inventory control, staffing, and compliance with health and safety regulations.
• Supervise and participate in butchering, ensuring proper portioning and presentation of steaks and other proteins.
• Work with the culinary team to maintain consistency in food quality, taste, and presentation.
• Maintain high standards for steak preparation and cooking in accordance with the restaurant’s culinary vision.
• Ensure adherence to HACCP protocols and health codes; inspect food storage, preparation areas, and equipment.
• Lead, coach, and mentor kitchen staff, and manage scheduling and staffing.
• Control food costs by managing inventory, minimizing waste, and operating within budget guidelines.
• Conduct inventory checks and liaise with suppliers to maintain ingredient quality.
• Enforce health, safety, and sanitation requirements; conduct audits and promptly address hazards.
• Collaborate with front-of-house management to align kitchen output with guest expectations and service standards.
• Assist the Executive Chef with menu planning and development, contributing ideas and ensuring dishes meet the restaurant’s standards.

Benefits

• Five paid holidays: Christmas Day, Thanksgiving Day, July 4th, Memorial Day, Labor Day, and Super Bowl.
• Commitment to giving back to the local community through the company Foundation.
• Health benefits.
• Paid vacation.
• Competitive salaries.
• Dinner service only; restaurant opens at 5 p.m.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed