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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $75,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Bonus based on performance
competitive salary
flexible schedule
quality of life
Paid holidays
Commitment to local community
health benefits
Paid vacation
Job Description
Talk of the Town Restaurant Group is a family operated and locally owned business since 1974, renowned for its deep roots in the Central Florida dining scene. This group manages seven distinguished restaurants, including notable names such as Charley’s Steak House, Fishbones, Texas Cattle Company, and Vito’s Chop House. Known for providing quality dining experiences and maintaining a strong connection with the community, the group emphasizes quality of life for its employees, competitive salaries, flexible scheduling, and a commitment to giving back through its foundation. Their establishments often focus on delivering exceptional service with a focus on excellence, tradition, and... Show More
Job Requirements
- Experience as kitchen manager in fine dining
- Expertise in butchering and steak preparation
- Knowledge of HACCP and health codes
- Strong leadership and communication skills
- Financial acumen in budgeting and inventory management
- Attention to detail and consistency
- Flexibility to work evenings, weekends, and holidays
Job Qualifications
- 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 ensuring consistency in every dish
- Flexibility to work evenings, weekends, and holidays as required
- Preferred certification in HACCP or ServSafe or a degree in Culinary Arts or Hospitality Management
Job Duties
- Oversee and manage all aspects of kitchen operations including food preparation, inventory control, staffing, and compliance with health and safety regulations
- Supervise and participate in butchering processes ensuring proper portioning and presentation of steaks and other proteins
- Maintain high standards in steak preparation and cooking ensuring every dish meets culinary vision and quality benchmarks
- Ensure strict adherence to HACCP protocols and health codes by regularly inspecting food storage, preparation areas, and equipment
- Lead, coach, and mentor kitchen staff fostering a culture of collaboration, professionalism, and continuous improvement
- Manage food costs by overseeing inventory levels, minimizing waste, and ensuring the kitchen operates within budgetary guidelines
- Enforce strict health, safety, and sanitation regulations ensuring a safe environment for staff and customers
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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