Multi‑Outlet Kitchen Manager & Catering Leader

Dezer Development; Orlando (FL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Competitive salary

Health, dental, vision insurance

Paid time off & holidays

401(k) retirement plan

Employee discounts

Job summary

Dezerland Park Orlando is seeking a hands-on BOH Kitchen Manager to run inventory, cost control, and food quality across restaurants, quick-service outlets, food trucks, and catering. You will craft SOPs, standardize recipes, and lead catering events from planning to breakdown, aligning with FOH for seamless guest experiences.

Bring 3–5 years of multi‑outlet culinary leadership, a degree in a related field, ServSafe certification, and a passion for building scalable kitchen systems in a dynamic

Qualifications

• Bachelor's or Associate in Culinary Arts, Hospitality, or related field, or equivalent BOH leadership experience.
• 3–5 years progressive culinary experience across multi-outlet, high-volume venues.
• ServSafe Manager certification; alcohol service certification for roles involving alcohol.

Responsibilities

• Own inventory counts, par levels, and product rotation across all outlets and catering storage.
• Monitor food cost percentage by outlet and analyze variances.
• Develop, document, and maintain standardized recipe books for all outlets.
• Lead catering/event operations from planning through breakdown, coordinating staffing and production.
• Build SOPs, line-check templates, and opening/closing checklists for all kitchens.

Skills

Inventory management

Cost control

Leadership

Menu development

Food safety

Vendor relations

Education

Bachelor's/Associate in Culinary Arts or Hospitality

3–5 years multi-outlet leadership

ServSafe Manager certification

Tools

POS systems

Excel

Sysco Studios (or similar)

Job description

Dezerland Park Orlando is seeking a hands-on BOH Kitchen Manager to run inventory, cost control, and food quality across restaurants, quick-service outlets, food trucks, and catering. You will craft SOPs, standardize recipes, and lead catering events from planning to breakdown, aligning with FOH for seamless guest experiences.

Bring 3–5 years of multi‑outlet culinary leadership, a degree in a related field, ServSafe certification, and a passion for building scalable kitchen systems in a dynamic