Culinary Manager / Kitchen Manager

Texas Cattle Company; Lakeland (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health benefits

Paid vacation

Competitive salary

5 paid holidays

Foundation community giving

Job summary

Texas Cattle Company, part of the Talk of the Town Restaurant Group in Central Florida, seeks a Kitchen Manager to lead the back-of-house in our fine dining venue. The ideal candidate will have strong expertise in butchering, steak preparation, HACCP compliance, and sustaining top health and safety standards.

You will oversee kitchen operations, inventory, scheduling, and cost control; collaborate with front-of-house for seamless service; and mentor staff to deliver exceptional culinary

Qualifications

• Experience leading kitchen operations in upscale fine dining.
• Proven mastery of butchering, steak prep, and cooking techniques.
• Deep knowledge of HACCP, health codes, and food safety.
• Strong leadership and communication; ability to motivate staff.
• Budgeting, cost control, and inventory management experience.

Responsibilities

• Oversee kitchen operations, staffing, and safety compliance.
• Lead butchering processes and ensure portioning accuracy.
• Supervise steak preparation and presentation standards.
• Enforce HACCP protocols and health code compliance.
• Coach and mentor kitchen staff; manage scheduling.
• Control food costs and manage inventories with vendors.
• Collaborate with front-of-house for seamless service.
• Assist Executive Chef with menu planning and development.
• Uphold cleanliness and sanitary standards across the kitchen.

Skills

Leadership

HACCP compliance

Butchering

Steak preparation

Budgeting

Inventory management

Team motivation

Food safety

Education

ServSafe certification

Culinary Arts or Hospitality degree

Job description

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: 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: Fine Dining Kitchen Manager

We are seeking a dedicated and experienced Kitchen Manager to lead the back-of-house operations in our fine dining establishment. The ideal candidate will have a strong background in culinary management, with specific expertise in butchering, HACCP (Hazard Analysis and Critical Control Points) compliance, steak preparation, and maintaining high standards of health and safety. As the Kitchen Manager, you will ensure the smooth and efficient operation of the kitchen while delivering the highest quality of food and culinary excellence.

Responsibilities:

• Kitchen Operations Leadership: Oversee and manage all aspects of the kitchen's operations, including food preparation, inventory control, staffing, and compliance with health and safety regulations.
• Butchering & Culinary Oversight: Supervise and participate in butchering processes, ensuring proper portioning and presentation of steaks and other proteins. Collaborate with the culinary team to maintain consistency in quality, taste, and presentation.
• Steak Preparation & Cooking: Maintain high standards in steak preparation and cooking, ensuring that every dish meets the restaurant’s culinary vision and quality benchmarks.
• HACCP & Health Code Compliance: Ensure strict adherence to HACCP protocols and health codes. Regularly inspect food storage, preparation areas, and equipment to maintain a clean and sanitary kitchen environment.
• Team Management: Lead, coach, and mentor kitchen staff, fostering a culture of collaboration, professionalism, and continuous improvement. Manage scheduling and staffing to ensure efficient kitchen operations.
• Cost Control & Inventory Management: Manage food costs by overseeing inventory levels, minimizing waste, and ensuring the kitchen operates within budgetary guidelines. Conduct regular inventory checks and liaise with suppliers to maintain ingredient quality.
• Health and Safety Compliance: Enforce strict health, safety, and sanitation regulations, ensuring a safe environment for staff and customers. Conduct regular audits and address any potential hazards immediately.
• Collaboration with Front-of-House: Work closely with the front-of-house management team to ensure that the kitchen’s output aligns with guest expectations and restaurant service standards.
• Menu Planning & Innovation: Assist the Executive Chef in menu planning and development, contributing creative ideas and ensuring that all dishes meet the restaurant’s high standards of excellence.

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 that leaves the kitchen.
• Flexibility to work evenings, weekends, and holidays as required.
• Preferred: Certification in HACCP or ServSafe, or a degree in Culinary Arts or Hospitality Management (preferred but not required).

Join our team

as a Kitchen Manager and lead a dedicated kitchen team in delivering an exceptional fine dining experience.