Kitchen Manager/Chef
On-siteOrlando, Florida, United States
Job Summary
Own inventory counts, par levels, and product rotation across the restaurant, quick-service outlets, and food trucks; place purchase orders, manage vendors, and verify deliveries for accuracy and pricing. Monitor food cost percentages, conduct recipe costing, and enforce portion control standards to protect margins while tracking and reducing food waste. Develop and maintain standardized recipe books, SOPs, and kitchen signage to ensure consistent quality and plating across all locations. Lead all back-of-house event catering execution from menu planning through breakdown, coordinating staffing, equipment, and production with event coordinators. Enforce food safety, sanitation, and HACCP protocols across kitchens and food trucks, training staff and preparing for health inspections. Recruit, train, and supervise culinary teams across multiple outlets, maintaining a visible leadership presence during service to ensure timing and quality execution. Collaborate closely with the FOH F&B Manager to align front- and back-of-house operations, supporting new outlet openings and menu rollouts as the department expands.
Required Qualifications
- Bachelor's degree or Associate's degree in Culinary Arts, Hospitality, Restaurant Management, or a related field preferred
- Minimum 3–5 years of progressive culinary experience
- Ideally spanning multi-outlet, high-volume, or attraction/entertainment venue environments
- ServSafe Food Protection Manager certification
- Responsible Vendor/alcohol service certification
- Proven leadership experience managing diverse teams across multiple outlets simultaneously
- Culinary degree or equivalent combination of education and hands-on experience
- Experience as a Chef or Kitchen Manager with direct catering or event experience
- Strong working knowledge of kitchen operations, inventory and cost management, and food safety
- Excellent organizational and multitasking skills
- Comfortable wearing many hats in a fast-growing department
- Ability to work flexible hours, including nights, weekends, and holidays
- Ability to stand for extended periods
- 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
- Excellent verbal and written communication skills in English
- Strong ability to give direction, motivate staff, and communicate effectively across departments
- Strong understanding of cost control, menu engineering, and recipe standardization
- Comfortable building and maintaining SOPs, checklists, and documentation systems
- Excellent with Microsoft 365, especially Excel, for inventory, cost tracking, and reporting
- Comfortable using AI tools to support documentation and daily operations
Desired Qualifications
- Spanish proficiency
- Experience with POS and F&B management software's like Square and Sysco Studios
- Experience building or improving kitchen systems, SOPs, or recipe documentation
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