Benefits:

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Paid time off

Training & development

Company Description: Family operated and locally owned since 1974, Talk of the Town Restaurant Group encompasses seven restaurants in the Central Florida area, including Charley’s Steak House, Fishbones, Texas Cattle Company, and Vito’s Chop House.

Benefits:

Quality of life is our priority!

5 paid holidays including, Christmas Day, Thanksgiving Day, 4th of July, Memorial Day, Labor Day, and Super Bowl

We are committed to giving back to the local community through our Foundation.

We are offering health benefits, paid vacation along with competitive salaries.

Dinner service only. Restaurant opens at 5pm

Job Description: Executive Chef / Kitchen Manager

Position Overview:

Daily Kitchen Leadership

Lead all aspects of kitchen operations, ensuring top-tier execution, food quality, and sanitation

Work shoulder-to-shoulder with the team during prep and service, setting the tone for urgency and professionalism

Ensure proper station setup, cleanliness, and adherence to all recipes and plating standards

Team Development & Culture

Hire, train, and mentor cooks and utility staff, creating a positive and accountable kitchen culture

Set clear expectations for performance, professionalism, and communication

Lead by example through presence, coaching, and follow-through

Hospitality-Driven Execution

Collaborate with FOH to ensure seamless service and guest satisfaction

Promote attention to detail in every dish—no shortcuts, no compromises

Ensure kitchen supports the guest experience, not just the plate

Inventory & Controls

Maintain accurate inventory and manage key item counts

Control waste and enforce portioning to protect food cost targets

Adjust prep levels based on volume, pace, and daypart

Standards & Accountability

Ensure line checks, shift notes, and safety logs are completed daily

Participate in pre-shift meetings, daily recaps, and leadership pow-wows

Hold team accountable to cleanliness, prep, and performance standards

Qualifications:

Minimum 5 years of back-of-house leadership in an upscale or fine dining environment

Hands-on, servant-style leader who thrives in fast-paced kitchens

Strong knowledge of kitchen operations, sanitation, and execution standards

ServSafe certification or equivalent

Committed to hospitality, teamwork, and high performance