Executive Chef/Culinary Manager

Executive Chef/Culinary Manager Charley's Steak House - 3.7 Orlando, FL Job Details Full-time $70,000 - $80,000 a year 7 hours ago Benefits Paid holidays Health insurance Flexible schedule Qualifications Food and beverage product quality management Food quality maintenance Kitchen health and safety standards Fabrication Food service health code compliance HACCP Certification ServSafe Budget control Operational management Employee health and safety management Cutting Labor cost analysis Team scheduling Quality control management Compliance management Kitchen cost control HACCP Team management Plating Production management Managing kitchen staff Meat product production Kitchen staff scheduling Restaurant cost management Senior level Leadership Staffing management

Full Job Description Benefits:

Bonus based on performance Competitive salary Flexible schedule Culinary Manager — Talk of the Town Restaurant Group Talk of the Town Restaurant Group has operated in Central Florida since 1974. Our restaurants, including Charley's Steak House, Vito's Chop House, Fishbones, and Texas Cattle Company, are dinner-only, full-service operations with a loyal guest base and standards we hold every night. We take hospitality seriously. We also genuinely enjoy the work, and we look for people who feel the same way. We are looking for a career kitchen professional. Someone who takes their craft seriously, runs a clean and disciplined operation, and holds the line on quality every night. The Role You lead all back-of-house operations during dinner service at Charley's I-Drive, our flagship location with 580 seats. You own staffing, scheduling, food quality, cost control, and health and safety compliance. Charley's has cooked over custom-built citrus and oak wood-fired pits for over 50 years. The pit runs at 1200 degrees. You will manage and work that operation every service. Proteins are hand-cut daily by management from USDA Prime and Choice beef. The kitchen runs scratch production alongside the core menu, with chef-driven features that change regularly. Everything here is made and executed in-house. What We Look For We have built strong kitchen teams from a range of full-service backgrounds. What matters is that you run a tight operation, hold your team accountable, and care about what goes on the plate. 3 to 5 years as a Culinary Manager or Executive Chef at a full-service, table-service restaurant Hands-on experience with open-flame or live-fire cooking Skill in protein fabrication and butchering; hand-cutting is part of the daily routine here HACCP certification or equivalent food safety training; ServSafe preferred Demonstrated food and labor cost management with actual numbers behind it Experience leading a kitchen team of 10 or more Available evenings, weekends, and holidays

Compensation and Benefits Salary:

$70,000 to $80,000 plus bonus Health benefits Paid vacation Paid holidays: Christmas, Thanksgiving, Fourth of July, Memorial Day, Labor Day, and Super Bowl Sunday To Apply Submit your resume. Talk of the Town Restaurant Group is an equal opportunity employer. We do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, or any other characteristic protected by applicable federal, state, or local law.