Hotel Kitchen Supervisor: Menu & Team Leader

Hei Hotels Inc.; Orlando (FL); Hybrid; USD 60,000 - 75,000; Full time

Benefits offered by this job

Medical and Dental through Anthem Blue

Vision insurance through EyeMed

Vacation, Sick and Holiday programs

Pet insurance through ASPCA

401(k) with employer matching

Hotel room discounts

Job summary

HEI Hotels and Resorts is seeking a Sous Chef OEM for Wyndham Bonnet Creek in Orlando, FL. The candidate will lead kitchen production for hotel outlets and room service, ensuring top quality and compliance with HEI standards.

The role requires strong leadership, culinary education, and 5+ years in a related position, with hotel experience preferred. You will manage costs, supervise staff, and collaborate with the Executive Chef on menus and seasonal offerings.

Qualifications

• Two+ years post-high school education; culinary education desirable.
• Five+ years in a related role; hotel experience preferred.
• Advanced knowledge of food and beverage management and leading teams.
• Knowledge of hotel operations, budgets, safety programs, and hospitality law.
• Strong leadership to motivate and develop staff; effective communicator.

Responsibilities

• Plan and manage daily kitchen production for hotel restaurants and room service.
• Manage HR in production areas: hire, schedule, train, coach, schedule and discipline.
• Schedule and oversee sanitation and maintenance of kitchen and equipment.
• Monitor labor and food costs; report on budgets and quality metrics.
• Assist Executive Chef with menu costing and seasonal/menu development; cover in absence.

Skills

Culinary leadership

Kitchen management

Budgeting

Leadership

Communication skills

Education

Post-secondary education

Culinary education desirable

Job description

HEI Hotels and Resorts is seeking a Sous Chef OEM for Wyndham Bonnet Creek in Orlando, FL. The candidate will lead kitchen production for hotel outlets and room service, ensuring top quality and compliance with HEI standards.

The role requires strong leadership, culinary education, and 5+ years in a related position, with hotel experience preferred. You will manage costs, supervise staff, and collaborate with the Executive Chef on menus and seasonal offerings.