Culinary Manager / Kitchen Manager

Talk of the Town Restaurant Group; Lakeland (FL); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Health benefits

Paid vacation

5 paid holidays

Competitive salary

Dinner service only

Job summary

Talk of the Town Restaurant Group is seeking a Kitchen Manager to lead our fine dining kitchen in central Florida. The role focuses on butchering, steak preparation, HACCP compliance, budgeting, and staff leadership to deliver exceptional cuisine.

You will partner with the Executive Chef to plan menus, maintain health and safety standards, and ensure smooth back-of-house operations during dinner service starting at 5 p.m.

Qualifications

• Experience as Kitchen Manager in upscale fine dining.
• Expert in HACCP protocols and health codes.
• Strong leadership and communication to manage kitchen staff.
• Willingness to work evenings, weekends, and holidays as required.

Responsibilities

• Oversee and lead all kitchen operations, including food prep, inventory, staffing, and safety compliance.
• Supervise butchering processes and ensure portioning and presentation meet standards.
• Maintain high standards in steak preparation and cooking consistency.
• Enforce HACCP and health code compliance; regularly inspect storage, prep areas, and equipment.
• Coach and mentor kitchen staff; manage scheduling and budgeting to optimize operations.
• Collaborate with front-of-house to align kitchen output with guest expectations.
• Assist Executive Chef with menu planning and culinary innovation.

Skills

Leadership

HACCP knowledge

Butchering

Steak prep

Inventory management

Education

Culinary Arts degree (preferred)

ServSafe certification (preferred)

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.

• 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.