Charleyssteakhouse
Benefits:
Bonus based on performance Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Training & development 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.
Benefits:
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:
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
Team Development & Culture 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
Hospitality-Driven Execution 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
Inventory & Controls 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
Standards & Accountability 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
Qualifications: 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
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Bonus based on performance Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Training & development 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.
Benefits:
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:
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
Team Development & Culture 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
Hospitality-Driven Execution 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
Inventory & Controls 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
Standards & Accountability 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
Qualifications: 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
#J-18808-Ljbffr