Culinary Manager / Kitchen Manager

Job Description

Job Description

Benefits:

• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• 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 Charleys Steak House, Fishbones, Texas Cattle Company, and Vitos Chop House.

Benefits:

• Quality of life is our priority!
• 5 paid holidays: Christmas Day, Thanksgiving Day, 4th of July, Memorial Day, Labor Day, and Super Bowl
• Commitment to giving back to the local community through our Foundation
• Health benefits, paid vacation, and competitive salaries
• Dinner service only; restaurant opens at 5 p.m.

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 dishno 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