What are the responsibilities and job description for the Culinary Manager / Kitchen Manager position at Talk of the Town Restaurant Group?
Benefits:
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:
Job Description: Culinary Manager / Kitchen Manager
Position Overview:
Daily Kitchen Leadership
- Bonus based on performance
- Competitive salary
- Dental insurance
- Employee discounts
- Flexible schedule
- Health insurance
- Paid time off
- Training & development
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 including, Christmas Day, Thanksgiving Day, 4th of July, Memorial Day, Labor Day, and Super Bowl
- We are committed to giving back to the local community through our Foundation.
- We are offering health benefits, paid vacation along with competitive salaries.
Job Description: Culinary Manager / Kitchen Manager
Position Overview:
Daily Kitchen Leadership
- Lead all aspects of kitchen operations, ensuring top-tier execution, food quality, and sanitation
- Work shoulder-to-shoulder with the team during prep and service, setting the tone for urgency and professionalism
- Ensure proper station setup, cleanliness, and adherence to all recipes and plating standards
- Hire, train, and mentor cooks and utility staff, creating a positive and accountable kitchen culture
- Set clear expectations for performance, professionalism, and communication
- Lead by example through presence, coaching, and follow-through
- Collaborate with FOH to ensure seamless service and guest satisfaction
- Promote attention to detail in every dish—no shortcuts, no compromises
- Ensure kitchen supports the guest experience, not just the plate
- Maintain accurate inventory and manage key item counts
- Control waste and enforce portioning to protect food cost targets
- Adjust prep levels based on volume, pace, and daypart
- Ensure line checks, shift notes, and safety logs are completed daily
- Participate in pre-shift meetings, daily recaps, and leadership pow-wows
- Hold team accountable to cleanliness, prep, and performance standards
- Minimum 5 years of back-of-house leadership in an upscale or fine dining environment
- Hands-on, servant-style leader who thrives in fast-paced kitchens
- Strong knowledge of kitchen operations, sanitation, and execution standards
- ServSafe certification or equivalent
- Committed to hospitality, teamwork, and high performance