BOH Kitchen Manager

Dezer Development; Orlando (FL); Vor Ort; USD 60.000 - 90.000; Vollzeit

Zusammenfassung

Dezerland Park Orlando is seeking a Kitchen Manager/ Chef to oversee daily kitchen operations across multiple outlets and lead culinary teams for regular service and special events. You will help plan menus aligned with resort standards, manage production, control costs, and ensure food safety and quality across high-volume settings.

Ideal candidates have 3–5 years of management experience in hospitality, a culinary degree or equivalent, and strong leadership, organizational, and scheduling

Qualifikationen

• Minimum 3–5 years of management experience overseeing high-volume, multi‑outlet operations in hospitality, food and beverage, resorts or entertainment.
• 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

Aufgaben

• 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.
• 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, opening and closing procedures to ensure smooth and consistent operations.

Kenntnisse

Leadership

Cost management

Communication

Organizational skills

Flexibility

Staff development

Ausbildung

Culinary degree

Management experience

Tools

Cost control systems

Menu engineering

Recipe standardization

Jobbeschreibung

Dezerland Park Orlando is more than Florida’s largest indoor attraction we’re a playground for families, friends, and teammates to come together and create unforgettable memories. With over 800,000 square feet of different attractions like a gel blaster arena, axe-throwing, pinball arcade, and even one of the world’s largest auto museums, there’s something here for everyone.

But what really makes Dezerland special is our people. We’re fostering a culture that feels like family supportive, fun, and collaborative where every team member plays a part in bringing joy to our guests.

The BOH Kitchen Manager 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 upper management 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, opening and closing procedures to ensure smooth and consistent operations.

QUALIFICATIONS

EDUCATION / EXPERIENCE

• Minimum 3–5 years of management experience overseeing high-volume, multi‑outlet operations in hospitality, food and beverage, resorts or entertainment.
• 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.