Fine Dining Kitchen Lead — Steak & Butchery Mastery

Talk of the Town Restaurant Group; Lakeland (FL); Presencial; USD 60.000 - 85.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health benefits

Paid vacation

5 paid holidays

Competitive salary

Dinner service only

Descripción de la vacante

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.

Formación

• 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.

Responsabilidades

• 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.

Conocimientos

Leadership

HACCP knowledge

Butchering

Steak prep

Inventory management

Educación

Culinary Arts degree (preferred)

ServSafe certification (preferred)

Descripción del empleo

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.