Kitchen Manager

Paramount Hospitality Management•Orlando, FL

12d•Onsite

About The Position

Join the Food & Beverage leadership team at Wyndham I-Drive Avanti Resort, a 652-room full-service resort with more than 20,000 square feet of banquet and event space. We are seeking an experienced Kitchen Manager to help lead our culinary operation, with a strong focus on banquet execution, outlet operations, and PM leadership. We are looking for a leader who is comfortable directing the operation while also jumping in and working alongside the team when needed. Lead and support daily culinary operations for banquets and the resort's food outlet, primarily during PM/evening shifts. Provide hands-on leadership, direction, coaching, and training to culinary Team Members. Review BEOs and coordinate food preparation and execution for banquet and catered events. Ensure consistent food quality, presentation, portioning, temperature, and timely service. Coordinate kitchen production based on banquet guarantees, resort occupancy, outlet volume, and business forecasts. Maintain strong food safety, sanitation, cleanliness, and health department standards. Support food-cost controls through proper production, portioning, inventory management, FIFO, and waste reduction. Ensure effective communication and transition between AM and PM culinary operations. Partner closely with Banquets, Conference Services, and F&B leadership to ensure successful event execution. Maintain an organized, productive, safe, and team-oriented kitchen environment. Based on operational needs and business demands, the Kitchen Manager is expected to work in line-level Food & Beverage positions as needed, including Line Cook, Cashier, food preparation, and other operational roles to ensure proper coverage and continuity of service.

Requirements

3+ years of progressive culinary experience, preferably in a hotel, resort, banquet, convention, or high-volume environment.
Strong banquet culinary and high-volume food production experience.
Ability to read and execute BEOs and effectively plan production for multiple events.
Strong leadership skills with the ability to train, coach, motivate, and hold Team Members accountable.
Knowledge of food safety, sanitation, inventory, portion control, food cost, and waste management.
A hands-on leadership style with the willingness and ability to step into operational positions when needed.
Must be available to work primarily PM/evening shifts, including weekends and holidays based on business demands.
Evening/night availability is also consistent with the scheduling expectations established for the property's existing F&B leadership positions.

Nice To Haves

Previous experience as a Kitchen Manager, Sous Chef, Banquet Chef, Culinary Supervisor, Lead Cook, or similar culinary leadership role preferred.
ServSafe Manager Certification preferred.

Responsibilities

Lead and support daily culinary operations for banquets and the resort's food outlet, primarily during PM/evening shifts.
Provide hands-on leadership, direction, coaching, and training to culinary Team Members.
Review BEOs and coordinate food preparation and execution for banquet and catered events.
Ensure consistent food quality, presentation, portioning, temperature, and timely service.
Coordinate kitchen production based on banquet guarantees, resort occupancy, outlet volume, and business forecasts.
Maintain strong food safety, sanitation, cleanliness, and health department standards.
Support food-cost controls through proper production, portioning, inventory management, FIFO, and waste reduction.
Ensure effective communication and transition between AM and PM culinary operations.
Partner closely with Banquets, Conference Services, and F&B leadership to ensure successful event execution.
Maintain an organized, productive, safe, and team-oriented kitchen environment.
Work in line-level Food & Beverage positions as needed, including Line Cook, Cashier, food preparation, and other operational roles to ensure proper coverage and continuity of service.