Senior Sous Chef — Lead Kitchen Operations & Menus

Wyndham Grand Orlando Resort Bonnet Creek; Orlando (FL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Vacation & Sick Leave

401(k) Matching

Hotel Room Discount

Pet Insurance

Job summary

HEI Hotels and Resorts seeks a seasoned kitchen leader to plan and manage all food production across hotel outlets, ensuring consistent quality and cost control. You will oversee pairing menu costing with production scheduling, while guiding a skilled culinary team in a fast-paced, guest-focused environment.

Applicants should have substantial culinary experience, strong leadership and communication skills, and a track record of managing labor costs and quality standards in hotel operations.

Qualifications

• Two+ years of post-high school education; culinary education is desirable.
• Five+ years of related kitchen/culinary experience.
• Hotel experience preferred.
• Knowledge of hotel operations, food safety, and cost control is preferred.

Responsibilities

• Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel.
• Ensure a quality, consistent product that conforms to HEI standards.
• Oversee HR in production areas: hire, train, coach, and conduct performance reviews.
• Schedule and supervise sanitation and maintenance to ensure a healthy, safe kitchen environment.
• Monitor labor and food costs; prepare reports to meet or exceed budgets while maintaining quality.
• Assist the Executive Chef in menu costing and implementation; stand in when needed.
• Perform other duties as assigned.

Skills

Leadership

Team management

Communication

Time management

Education

Two+ years post‑high school education

Culinary education desirable

Job description

HEI Hotels and Resorts seeks a seasoned kitchen leader to plan and manage all food production across hotel outlets, ensuring consistent quality and cost control. You will oversee pairing menu costing with production scheduling, while guiding a skilled culinary team in a fast-paced, guest-focused environment.

Applicants should have substantial culinary experience, strong leadership and communication skills, and a track record of managing labor costs and quality standards in hotel operations.