Executive Chef / Culinary Manager
About The Position
Family operated and locally owned since 1974, Talk of the Town Restaurant Group encompasses seven restaurants in Central Florida, including Charley's Steak House, Fishbones, Texas Cattle Company, and Vito's Chop House. Quality of life is our priority. We offer 5 paid holidays (Christmas, Thanksgiving, 4th of July, Memorial Day, Labor Day, and Super Bowl), health benefits, paid vacation, and competitive salaries. Dinner service only; restaurant opens at 5 p.m. We're committed to giving back to the local community through our Foundation. Position Overview: Fine Dining Kitchen Manager We are seeking an experienced Kitchen Manager to lead back-of-house operations in our fine dining establishment. The ideal candidate will have strong culinary management experience with expertise in butchering, HACCP compliance, steak preparation, and health and safety standards.
Requirements
- Proven experience as Kitchen Manager in upscale fine dining
- 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
- Strong financial acumen including budgeting, cost control, and inventory management
- Attention to detail ensuring consistency in every dish
- Flexibility to work evenings, weekends, and holidays
Nice To Haves
- HACCP or ServSafe certification preferred
- degree in Culinary Arts or Hospitality Management a plus
Responsibilities
- Oversee all kitchen operations including food preparation, inventory control, staffing, and health and safety compliance
- Supervise and participate in butchering processes, ensuring proper portioning and presentation of steaks and proteins
- Maintain high standards in steak preparation and cooking to meet culinary vision and quality benchmarks
- Ensure strict adherence to HACCP protocols and health codes through regular inspections of food storage, preparation areas, and equipment
- Lead, coach, and mentor kitchen staff while managing scheduling to ensure efficient operations
- Control food costs by overseeing inventory, minimizing waste, and operating within budget guidelines
- Enforce health, safety, and sanitation regulations, conducting regular audits and addressing hazards immediately
- Collaborate with front-of-house management to align kitchen output with guest expectations
- Assist the Executive Chef in menu planning and development
Benefits
- Bonus based on performance
- Competitive salary
- Flexible schedule
- Quality of life is our priority.
- We offer 5 paid holidays (Christmas, Thanksgiving, 4th of July, Memorial Day, Labor Day, and Super Bowl)
- health benefits
- paid vacation
- competitive salaries
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
