Kitchen Manager/Chef

DEZER DEVELOPMENT LLC•Orlando, FL

11d•Onsite

About The Position

The BOH Kitchen Manager is fully responsible for back-of-house operations across Dezerland Park’s full-service restaurant, multiple quick-service outlets, and food truck program, with full accountability for inventory, cost control, food waste reduction, ordering and receiving, and food quality and consistency across every kitchen. This person also leads all BOH event catering execution, from menu planning through breakdown, and works hand-in-hand with the FOH F&B Manager to keep front- and back-of-house perfectly in sync. We’re looking for someone with an entrepreneurial spirit, a builder who wants to create the recipe books, signage, templates, SOPs, and checklists that don’t fully exist yet, and who is excited to grow with a Food & Beverage department that is actively expanding. This is a hands-on leadership role for someone who treats every outlet like it’s their own business: protecting margins, eliminating waste, and making sure guests get the same great plate whether they’re at the restaurant, a quick-service window, a food truck, or a private event. Dezerland Park Orlando is more than Florida’s largest indoor attraction, we’re a playground for families, friends, and teammates to come together and create unforgettable memories. With over 800,000 square feet of different attractions like a gel blaster arena, axe-throwing, pinball arcade, and even one of the world’s largest auto museums, there’s something here for everyone. But what really makes Dezerland special is our people. We’re fostering a culture that feels like family: supportive, fun, and collaborative; where every team member plays a part in bringing joy to our guests.

Requirements

Bachelor's degree or Associate's degree in Culinary Arts, Hospitality, Restaurant Management, or a related field preferred; equivalent BOH culinary leadership experience accepted.
Minimum 3–5 years of progressive culinary experience, ideally spanning multi-outlet, high-volume, or attraction/entertainment venue environments.
ServSafe Food Protection Manager certification (or equivalent) required; Responsible Vendor/alcohol service certification required for any role involving the sale or service of alcohol.
Proven leadership experience managing diverse teams across multiple outlets simultaneously.
Culinary degree or equivalent combination of education and hands-on experience.
Experience as a Chef or Kitchen Manager with direct catering or event experience strongly preferred.
Strong working knowledge of kitchen operations, inventory and cost management, and food safety.
Experience with POS and F&B management software’s like Square and Sysco Studios is a plus.
Experience building or improving kitchen systems, SOPs, or recipe documentation is a plus.
Excellent organizational and multitasking skills; comfortable wearing many hats in a fast-growing department.
Ability to work flexible hours, including nights, weekends, and holidays.
Ability to stand for extended periods and work in high-temperature environments.
Must be able to lift or move up to 25 lbs occasionally.
Capable of working under pressure during peak service hours.
Excellent verbal and written communication skills in English; Spanish proficiency preferred.
Strong ability to give direction, motivate staff, and communicate effectively across departments.
Strong understanding of cost control, menu engineering, and recipe standardization.
Comfortable building and maintaining SOPs, checklists, and documentation systems.
Excellent with Microsoft 365, especially Excel, for inventory, cost tracking, and reporting; comfortable using AI tools to support documentation and daily operations.

Nice To Haves

Experience with POS and F&B management software’s like Square and Sysco Studios is a plus.
Experience building or improving kitchen systems, SOPs, or recipe documentation is a plus.
Spanish proficiency preferred.

Responsibilities

Own inventory counts, par levels, and product rotation (FIFO) across the restaurant, all quick-service outlets, food trucks, and catering storage.
Place purchase orders and manage vendor relationships; verify all deliveries against POs for accuracy, quality, and pricing at receiving.
Conduct regular physical inventories and cycle counts; investigate and resolve variances.
Maintain inventory tracking systems and ensure data is accurate and current for cost reporting.
Standardize ordering guides and storage practices across outlets to reduce overstock, spoilage, and emergency purchases.
Monitor food cost percentage by outlet; analyze variances against targets and implement corrective action plans.
Conduct recipe and plate costing on all menu items to protect margins and inform pricing.
Build and enforce portion control standards through standardized, costed recipes.
Track and report food waste by category (prep, spoilage, over-production); implement processes to reduce waste, including proper storage, FIFO discipline, and use of trim and byproducts.
Assist upper management on labor cost control through efficient scheduling and production planning.
Develop, document, and maintain standardized recipe books for every outlet so quality and taste are consistent across shifts, cooks, and locations.
Conduct line checks, taste panels, and quality audits across the restaurant, quick-service outlets, and food trucks.
Maintain plating and presentation standards using recipe specs and visual plating signage/photos.
Assist upper management on menu development, engineering, and seasonal menu updates.
Own all BOH responsibilities for catering and special events from initial planning through breakdown.
Build event-specific menus based on client needs, budget, group size, and dietary restrictions.
Coordinate staffing, equipment, and food production needs in advance of events with event coordinators, operations, and management.
Participate in event planning meetings, tastings, and site walk-throughs.
Oversee event food production, transport, setup, service execution, and breakdown, ensuring the same quality and consistency standards as daily operations.
Partner with the FOH F&B Manager, event coordinators, and operations to ensure events are properly staffed and timed.
Build and maintain SOPs, line-check templates, and opening/closing checklists for every kitchen and outlet.
Create and maintain recipe books, prep lists, and production guides as living documents that scale with the department.
Develop kitchen signage, including allergen labeling, prep instructions, and food safety reminders.
Continuously build and refine systems and templates as new outlets, menus, and catering offerings come online.
Enforce food safety, sanitation, and HACCP protocols across all kitchens, food trucks, and catering operations.
Maintain compliance with local health department regulations; lead preparation for and support health inspections.
Train and certify BOH staff on food safety practices and proper handling procedures.
Recruit, train, schedule, and supervise culinary teams across multiple outlets.
Maintain a visible leadership presence during service to ensure timing, communication, and quality execution.
Coach and develop staff through cross-training and ongoing performance feedback.
Build a culture of accountability, consistency, and growth as the department expands.
Collaborate closely with the FOH F&B Manager to keep FOH and BOH timing, communication, and standards aligned.
Assist upper management and partner closely with front-of-house, bar, and stewarding teams to ensure smooth operations and guest satisfaction.
Support new outlet openings, menu rollouts, and process improvements as the Food & Beverage department grows.
Perform other duties as assigned to support the success and growth of the Food & Beverage division.