Benefits:

Bonus based on performance

Competitive salary

Flexible schedule

Company Description: 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.

Benefits: 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.

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

Qualifications:

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

HACCP or ServSafe certification preferred; degree in Culinary Arts or Hospitality Management a plus

To apply, submit your resume and cover letter detailing your relevant experience.