Hotel Kitchen Manager — Task-Force Leader

Wenzell & Fisher Hospitality Group; Plantation (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Wenzell & Fisher Hospitality Group in Plantation, FL is seeking a Task Force Contract Hotel Kitchen Manager to oversee all kitchen operations, ensuring food quality, safety, and compliance with health regulations.

You will lead a team to deliver exceptional culinary service, manage inventories and costs, and collaborate with hotel leadership for events and daily operations. Flexibility to work weekends and holidays is required.

Qualifications

• Experience as Kitchen Manager or similar in hotel/contract food service.
• Strong knowledge of food safety standards and sanitation.
• Leadership and team management skills.
• Ability to work in fast-paced environment with multiple priorities.
• Strong organizational and communication skills.
• Proficiency in inventory management and cost control.
• Flexibility to work varied shifts including weekends/holidays.
• Relevant culinary or hospitality certification preferred.

Responsibilities

• Manage daily kitchen operations to meet quality standards.
• Supervise, train, and schedule kitchen staff.
• Maintain inventory control and vendor relationships.
• Ensure health, safety, sanitation regulations and hotel policies.
• Collaborate with management to coordinate food service for events.
• Monitor food costs and minimize waste to maximize profitability.
• Resolve kitchen issues to maintain operations and guest satisfaction.
• Implement standard operating procedures and quality control.

Skills

Kitchen management

Food safety

Inventory control

Cost control

Staff leadership

Communication

Organizational skills

Education

Culinary or hospitality certification

Job description

Wenzell & Fisher Hospitality Group in Plantation, FL is seeking a Task Force Contract Hotel Kitchen Manager to oversee all kitchen operations, ensuring food quality, safety, and compliance with health regulations.

You will lead a team to deliver exceptional culinary service, manage inventories and costs, and collaborate with hotel leadership for events and daily operations. Flexibility to work weekends and holidays is required.