Kitchen Manager

Redd Hospitality; Orlando (FL); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in Orlando is seeking a Kitchen Manager / EKM to lead the culinary team and oversee all kitchen operations, delivering outstanding dining experiences in a bustling hospitality setting.

The ideal candidate has Executive Chef background in high-volume environments, brunch expertise, and a strong track record in staff leadership, menu planning, and food safety. Join us to elevate service and ensure top-quality cuisine.

Qualifications

• Proven experience as an Executive Chef in a high-volume hospitality setting (>$3M annual revenue).
• Strong brunch experience and expertise in food production techniques.
• Excellent team leadership and organizational skills with attention to detail.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff with training, guidance, and support to foster a collaborative team.
• Ensure compliance with food safety regulations and proper handling.
• Coordinate with dietary department to accommodate special dietary needs.
• Monitor inventory levels and order supplies to maintain stock.
• Collaborate with banquet coordinators to plan and execute large events.
• Maintain cleanliness and organization, upholding health and safety standards.

Skills

Executive Chef

Brunch experience

Food production

Kitchen management

Team leadership

Menu planning

Dietary requirements

Banquet planning

Attention to detail

Fast-paced environment

Job description

Job description:

Overview

We are seeking a passionate and experienced Kitchen Manager to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a strong background in food production and service, with a focus on delivering exceptional dining experiences in a hospitality environment. As the EKM / Head Chef, you will be responsible for staff management and maintaining high standards of food quality and safety.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper food handling practices.
• Coordinate with the dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events successfully.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.

Qualifications

• Proven experience as an Executive Chef or in a similar role within the hospitality industry in a high-volume setting with a minimum of $3 million annually
• Strong Experience in Brunch
• Strong knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team management skills with the ability to inspire and lead a diverse culinary team.
• Familiarity with dietary requirements and menu planning for various occasions, including banquets.
• Exceptional organizational skills with attention to detail in all aspects of kitchen operations.
• Ability to work in a fast-paced environment while maintaining high-quality standards.

Join our team as we strive to create memorable dining experiences through exceptional culinary artistry!

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance