Culinary Supervisor — Lead Upscale Hotel Kitchen

Loews Hotels & Co; Orlando, Northern (FL, KY); Hybrid; USD 52,000 - 72,000; Full time

Benefits offered by this job

Free meal per shift

Free theme park access

Travel benefits

Job summary

Loews Hotels & Co in Orlando is seeking a driven Culinary Supervisor to lead kitchen operations, ensuring exceptional taste, quality and presentation. You will supervise line and prep cooks, maintain recipes and HACCP standards, and coordinate with the service team to deliver outstanding dining experiences.

You’ll oversee inventory, training and compliance, inspiring your team to achieve excellence in a fast-paced hotel setting.

Qualifications

• Strong foundation in cooking techniques, food production and sanitation standards.
• Experience leading a kitchen team in a high-volume hotel setting.
• Knowledge of HACCP and sanitation protocols.
• Ability to train and mentor staff for consistent quality.
• Willingness to work nights, weekends and holidays as required.

Responsibilities

• Lead Kitchen Operations: Oversee food preparation and presentation to meet Loews’ standards.
• Manage the Team: Supervise line and prep cooks, provide guidance and mentorship.
• Ensure Consistency: Enforce recipes, portions and presentation guidelines.
• Coordinate Service: Partner with service team for timely food delivery.
• Optimize Resources: Monitor inventory and assist with ordering to reduce waste and costs.
• Maintain Standards: Uphold sanitation and cleanliness across the kitchen.
• Support Guest Satisfaction: Collaborate with front‑of‑house to handle special requests.

Skills

Culinary leadership

Kitchen supervision

Food safety

Team motivation

Education

Culinary degree or equivalent training

Tools

Combination Ovens

Fryers

Grills

Griddles

Food Processors

Mixers

Slicers

Steamers

Sous Vide

Walk-in Coolers

Job description

Loews Hotels & Co in Orlando is seeking a driven Culinary Supervisor to lead kitchen operations, ensuring exceptional taste, quality and presentation. You will supervise line and prep cooks, maintain recipes and HACCP standards, and coordinate with the service team to deliver outstanding dining experiences.

You’ll oversee inventory, training and compliance, inspiring your team to achieve excellence in a fast-paced hotel setting.