Culinary Supervisor: Lead High-Volume Hotel Kitchen

Loews Hotels & Co; Orlando (FL); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Free meal per shift

Free theme park access

Job summary

Loews Hotels & Co Orlando is seeking a Kitchen Supervisor to oversee daily kitchen operations, ensuring high-quality food production and guest satisfaction. You will manage staffing, training, and scheduling while upholding safety and sanitation standards.

The role requires leadership, strong communication, and a culinary background. Flexibility for nights, weekends, or holidays and a commitment to guest service are essential.

Qualifications

• 3-5 years supervisory experience in upscale, high-volume hotel environment preferred.
• Experience with commercial kitchen equipment and food safety standards.
• Certification as Food Service Manager or equivalent per local regulations.
• Strong leadership, organizational and communication skills.
• Excellent guest service skills.

Responsibilities

• Supervises kitchen activities to maintain high-quality food production and service delivery.
• Maintains inventory by ordering products to support daily kitchen operations.
• Ensures proper use and control of supplies and equipment.
• Follows training programs and participates in hotel meetings.
• Communicates effectively with team members and other departments.
• Promotes teamwork and reports concerns to management.

Skills

Supervisory experience

Leadership

Communication

Guest service

Food safety knowledge

English communication

Education

Culinary degree or equivalent

Tools

Combination Ovens

Fryers

Grills

Griddles

Food Processors

Mixers

Slicers

Steamers

Sous Vide Machines

Walk-in Coolers

Job description

Loews Hotels & Co Orlando is seeking a Kitchen Supervisor to oversee daily kitchen operations, ensuring high-quality food production and guest satisfaction. You will manage staffing, training, and scheduling while upholding safety and sanitation standards.

The role requires leadership, strong communication, and a culinary background. Flexibility for nights, weekends, or holidays and a commitment to guest service are essential.