Opening Steakhouse Chef — Hands-On Kitchen Leader

Don Julio Restaurant Group; Orlando (FL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Job summary

Don Julio Restaurant Group is opening a new steakhouse in Orlando and seeks a highly skilled, hands-on Steakhouse Chef to lead the kitchen. You will manage daily preparation, execution, and presentation, train cooks, and ensure quality across steaks, seafood, and accompaniments, collaborating with the Corporate Chef and management.

The role emphasizes on-site leadership, high-volume service, and adherence to recipes, sanitation, and food-safety standards, with a starting salary around $80,000

Qualifications

• Minimum five years of progressive professional culinary experience in high-volume restaurant environments.
• At least two years of steakhouse cooking or kitchen-leadership experience.
• Strong knowledge of beef grades, cuts, trimming, seasoning, and cooking temperatures.
• Bilingual proficiency in English and Spanish for training a Spanish-speaking kitchen team.
• Current food-manager certification or ability to obtain it.

Responsibilities

• Oversee daily food preparation, execution, quality, and presentation.
• Work hands-on in the kitchen during service.
• Lead, train, and supervise sous chefs and line cooks.
• Ensure consistent cooking to guests’ requested temperatures.
• Maintain recipes, portions, and plating standards.
• Support opening preparations and menu testing with the Corporate Chef.
• Coordinate station assignments, prep lists, and inventory control.
• Protect product quality and monitor food costs.

Skills

Culinary leadership

Steakhouse cooking

Staff training

Food safety

Menu knowledge

Bilingual English/Spanish

Job description

Don Julio Restaurant Group is opening a new steakhouse in Orlando and seeks a highly skilled, hands-on Steakhouse Chef to lead the kitchen. You will manage daily preparation, execution, and presentation, train cooks, and ensure quality across steaks, seafood, and accompaniments, collaborating with the Corporate Chef and management.

The role emphasizes on-site leadership, high-volume service, and adherence to recipes, sanitation, and food-safety standards, with a starting salary around $80,000