Kitchen Manager/Chef

Job DetailsJob Location: Dezerland Park Orlando - Orlando, FL 32819Position Type: Full TimeJob Shift: AnyThe BOH Manager/Chef is responsible for overseeing daily kitchen operations across assigned outlets while leading all culinary aspects of event food service within the Food & Beverage division. This role ensures consistency, quality, and efficiency in food preparation and service while supporting the General Manager in menu development, cost control, and team leadership. The BOH Manager/Chef plays a key role in maintaining the Park’s culinary standards and fostering a professional, collaborative kitchen culture across all venues. This role combines hands-on cooking, staff management, and event coordination to ensure high-quality food, efficient operations, and exceptional guest experiences across regular service and special events.   ESSENTIAL DUTIES AND RESPONSIBILITIES   Assist the General Manager in planning, developing, and executing menus aligned with each outlet’s concept and resort standards. Assume full responsibility for kitchen operations Supervise and train culinary teams across multiple outlets to ensure consistent food quality, portioning, and presentation. Maintain a visible leadership presence during service to ensure timing, communication, and quality execution. Oversee daily production, prep schedules, and inventory management, ensuring alignment with business volume and cost targets. Support and enforce all food safety, sanitation, and HACCP protocols throughout all kitchens. Control labor and food costs through efficient scheduling, production planning, and waste reduction. Ensure proper maintenance, organization, and cleanliness of all kitchen equipment and work areas. Collaborate closely with service, bar, and stewarding teams to ensure smooth operations and guest satisfaction. Participate in menu tastings, event planning, and special activations to enhance the guest experience. Support employee development through coaching, cross-training, and performance feedback. Handle administrative tasks including scheduling, purchasing, recipe documentation, and inventory control. Promote teamwork and a positive culture that aligns with the resort’s service philosophy. Perform other duties as assigned to support the success of the Food & Beverage division The Kitchen Manager / Chef is responsible for overseeing daily kitchen operations. Create event-specific menus based on client needs, budgets, and dietary requirements. Oversee event food setup, service execution, and breakdown Work closely with event coordinators, operations, and management teams Participate in event planning meetings, tastings, and walk-throughs Communicate staffing, equipment, and food needs in advance of events Build and manage daily kitchen systems, including line checks, safety and cleaning checklists, and opening and closing procedures to ensure smooth and consistent operations. QualificationsEDUCATION / EXPERIENCE Minimum 3–5 years of progressive culinary experience in a luxury hotel, resort, or upscale restaurant environment. Proven leadership experience with ability to manage diverse teams and multiple outlets simultaneously. Culinary degree or equivalent combination of education and hands-on experience. Proven experience as a Chef or Kitchen Manager, preferably with event or catering experience Strong knowledge of kitchen operations, food safety, and cost management Experience leading and scheduling teams. Excellent organizational and multitasking skills. Ability to work flexible hours, including nights and weekends. Culinary training or equivalent professional experience preferred   REQUIREMENTS Physical Demands • Ability to stand for extended periods and work in high-temperature environments. • Must be able to lift or move up to 25 lbs occasionally. • Capable of working under pressure during peak service hours. Communication • Excellent verbal and written communication skills in English; Spanish proficiency preferred. • Strong ability to give direction, motivate staff, and communicate effectively with other departments. Technical Skills • Strong understanding of cost control, menu engineering, and recipe standardization.   WORK ENVIRONMENT • Fast-paced, high-volume operation across indoor and outdoor kitchens. • Must be able to work flexible schedules including weekends, evenings, and holidays. • Moderate to high noise levels during peak periods.