Kitchen Manager

Paramount Hospitality Management; Orlando (FL); On-site; USD 65,000 - 80,000; Full time

Job summary

Wyndham I-Drive Avanti Resort in Orlando, FL is seeking an experienced Kitchen Manager to lead culinary operations for banquets and resort outlets, primarily during PM/evening shifts. This role requires hands-on leadership, strong team coaching, and a focus on food safety and quality.

You will read and execute BEOs, coordinate production for multiple events, and collaborate with Banquets, Conference Services, and F&B leadership to deliver outstanding guest experiences while controlling costs.

Qualifications

• 3+ years of progressive culinary experience in hotel/resort settings.
• Experience as Kitchen Manager or similar leadership role preferred.
• Strong banquet and high-volume food production experience.
• Ability to read and execute BEOs and plan production for multiple events.
• Proven leadership to train, coach, and motivate teams.
• Knowledge of food safety, inventory, portion control and waste management.
• Hands-on leadership style and ability to fill operational roles as needed.
• Availability to work primarily PM/evening shifts, including weekends/holidays.

Responsibilities

• Lead and support daily culinary operations for banquets and resort outlets, primarily during PM/evening shifts.
• Provide hands-on leadership, direction, coaching, and training to culinary Team Members.
• Review BEOs and coordinate food preparation and execution for banquet and catered events.
• Ensure consistent food quality, presentation, portioning, temperature, and timely service.
• Coordinate kitchen production based on guarantees, occupancy, outlet volume, and forecasts.
• Maintain strong food safety, sanitation, cleanliness, and health standards.
• Support food-cost controls through proper production, portioning, inventory, FIFO, and waste reduction.
• Ensure effective AM/PM communication and smooth transition between shifts.
• Partner with Banquets, Conference Services, and F&B leadership to ensure event success.
• Maintain an organized, productive, safe, and team-oriented kitchen environment.
• Based on needs, work in line-level F&B positions to ensure coverage and continuity.

Skills

Leadership

Banquet operations

High-volume cooking

Line management

Hands-on leadership

Job description

Join the Food & Beverage leadership team at Wyndham I-Drive Avanti Resort, a 652-room full-service resort with more than 20,000 square feet of banquet and event space. We are seeking an experienced Kitchen Manager to help lead our culinary operation, with a strong focus on banquet execution, outlet operations, and PM leadership.

We are looking for a leader who is comfortable directing the operation while also jumping in and working alongside the team when needed.

• Lead and support daily culinary operations for banquets and the resort's food outlet, primarily during PM/evening shifts.
• Provide hands‑on leadership, direction, coaching, and training to culinary Team Members.
• Review BEOs and coordinate food preparation and execution for banquet and catered events.
• Ensure consistent food quality, presentation, portioning, temperature, and timely service.
• Coordinate kitchen production based on banquet guarantees, resort occupancy, outlet volume, and business forecasts.
• Maintain strong food safety, sanitation, cleanliness, and health department standards.
• Support food‑cost controls through proper production, portioning, inventory management, FIFO, and waste reduction.
• Ensure effective communication and transition between AM and PM culinary operations.
• Partner closely with Banquets, Conference Services, and F&B leadership to ensure successful event execution.
• Maintain an organized, productive, safe, and team‑oriented kitchen environment.
• Based on operational needs and business demands, the Kitchen Manager is expected to work in line‑level Food & Beverage positions as needed, including Line Cook, Cashier, food preparation, and other operational roles to ensure proper coverage and continuity of service.

What We're Looking For

• 3+ years of progressive culinary experience, preferably in a hotel, resort, banquet, convention, or high‑volume environment.
• Previous experience as a Kitchen Manager, Sous Chef, Banquet Chef, Culinary Supervisor, Lead Cook, or similar culinary leadership role preferred.
• Strong banquet culinary and high‑volume food production experience.
• Ability to read and execute BEOs and effectively plan production for multiple events.
• Strong leadership skills with the ability to train, coach, motivate, and hold Team Members accountable.
• Knowledge of food safety, sanitation, inventory, portion control, food cost, and waste management.
• A hands‑on leadership style with the willingness and ability to step into operational positions when needed.
• Must be available to work primarily PM/evening shifts, including weekends and holidays based on business demands. Evening/night availability is also consistent with the scheduling expectations established for the property's existing F&B leadership positions.

This is a great opportunity for a culinary professional ready to take the next step in leadership while remaining connected to the kitchen. You'll have the opportunity to help lead culinary operations at a large Orlando resort, support a significant banquet operation, develop Team Members, and directly impact the experience of our guests and groups.