Kitchen Supervisor

Doubletree-By-Hilton; Orlando (FL); On-site; USD 38,000 - 48,000; Full time

Job summary

DoubleTree by Hilton Orlando Airport is seeking a Kitchen Supervisor to oversee daily back-of-house operations and coordinate the culinary team to meet hotel standards.

Responsibilities include shift supervision, staff coaching, inventory management, and ensuring safety and sanitation compliance with HACCP guidelines. A high school diploma is required; culinary training is a plus and ServSafe certification is preferred.

Qualifications

• Back-of-house operations oversight and staff leadership.
• Ensures food quality and safety standards (HACCP).
• Communicates daily specials and service needs to teams.

Responsibilities

• Direct daily food preparation, cooking, plating, and presenting to hotel standards.
• Assist management with hiring, scheduling, training, coaching, and evaluating staff.
• Monitor portion sizes, temperature controls, and recipe adherence.

Skills

Leadership

Inventory control

Labor scheduling

Communication

Culinary techniques

Spreadsheet literacy

Education

High school diploma or equivalent

Culinary arts degree or certificate (a plus)

Tools

Spreadsheet software

Job description

Doubletree by Hilton Orlando Airport • Orlando, FL, US

The DoubleTree by Hilton Orlando Airport is hiring a Kitchen Supervisor. The Hotel Kitchen Supervisor oversees daily back-of-house operations, coordinates the culinary team, and ensures food quality and safety standards are met. They serve as the link between line cooks, support staff, and senior culinary management like the Executive Chef.

Shift Supervision: Direct daily food preparation, cooking, plating, and presentation to match hotel standards.

Staff Management: Assist management with hiring, scheduling, training, coaching, evaluating, and disciplining back-of-house staff.

Quality Control: Monitor portion sizes, food appearance, temperature controls, and recipe adherence before service.

Inventory & Ordering: Track stock levels of food items and kitchen supplies, manage deliveries, and help minimize waste through proper rotation.

Safety & Sanitation: Enforce local health codes, HACCP guidelines, and kitchen hygiene logs (e.g., cleaning schedules, temperature checks).

Service Coordination: Communicate daily specials, 86'd (out-of-stock) items, and banquet or room-service requirements to F&B and service teams.

Education & Experience: High school diploma or equivalent; culinary arts degree or certificate is a plus. Proven experience as a line cook, commis chef, or kitchen supervisor in a hotel or restaurant.

Certifications: Valid Food Protection Manager Certification (e.g., ServSafe) and local health department credentials.

Hard Skills: Strong culinary techniques, inventory control, labor scheduling, opening/closing line checks, and basic computer/spreadsheet literacy.

Soft Skills: Leadership, clear oral and written communication, calmness under pressure, and problem-solving.

Adjacent to Lee Vista Promenade, our hotel is five minutes from Orlando International Airport via a complimentary airport shuttle. We're 10 miles from downtown Orlando and within a half-hour of Walt Disney World Resort, SeaWorld Orlando, and Universal Studios.