Manager Kitchen/Senior Sous Chef

Hilton Grand Vacations•Celebration, FL

2h•Onsite

About The Position

We are excited to offer an amazing opportunity to join the newly rebranded and renovated Mystic Dunes, a Hilton Vacation Club, made up of 986 suites and located on 600 luxurious acres. We encourage you to join our service-oriented family that strives to provide exceptional experiences for our members and guests every day surrounded by lush landscapes and a beautifully manicured golf course. Join in the fun and be part of a team that makes a difference in the lives of those we serve as well as the communities we are a part of. Located near all major attractions and with tons to offer our members and guests, this is definitely the place to be if you want to grow your career and learn from a consummate group of professionals that strive for excellence. The Kitchen Manager/ Senior Sous Chef reports to the Executive Chef and is responsible for overseeing the daily aspects in operating the kitchen. This includes onboarding, supervising, and developing team members in the department, managing food inventory, food production and quality of dishes. responsible for kitchen and food sanitation, health code compliance, brand standards along with a safe working environment. Held accountable to budgeting, forecasting, and costs controls for the kitchen.

Requirements

Minimum 3–5 years kitchen management experience in a full-service restaurant or events venue.
Strong technical proficiency in food preparation methods with verifiable experience.
Strong problem-solving skills with ability to prioritize and make sound decisions in a fast-paced environment.
Detail-oriented, self-directed, and effective in a team environment.
Strong communication and interpersonal skills with ability to interact professionally with staff, guests, and vendors.
Working knowledge of employee scheduling systems and MS Word, Excel, and Outlook.
Professional appearance and presentation required.
Full schedule flexibility, including nights, weekends, and long hours.
Cooking Techniques: Mastery of a wide range of cooking techniques, including grilling, sautéing, baking, and braising.
Menu Development: Ability to assist in menu planning and development.
Recipe Knowledge: Extensive knowledge of recipes and food preparation methods.
Food Quality: Commitment to maintaining high standards of food quality and presentation.
Food Safety: Adherence to food safety regulations and practices.
Leadership: Ability to lead and motivate a team of chefs and cooks.
Problem-Solving: Effective problem-solving skills to address challenges in the kitchen.
Time Management: Ability to prioritize tasks and manage deadlines.
Organization: Strong organizational skills to maintain a clean and efficient work environment.
Communication: Effective communication skills to interact with staff, management, and other departments.
Customer Service: Understanding the importance of customer satisfaction and ensuring that food meets expectations.
Teamwork: Ability to work collaboratively with other members of the culinary team.
Adaptability: Flexibility to adapt to changing demands and situations.
Technology: Proficiency in using kitchen equipment and technology, such as POS systems and inventory management software

Nice To Haves

Adaptability: Flexibility to adapt to changing demands and situations.
Technology: Proficiency in using kitchen equipment and technology, such as POS systems and inventory management software.

Responsibilities

Support, liaise and oversee all daily culinary operations in partnership with the Executive Chef and Director of Food & Beverage.
Lead kitchen operations in the absence of the Executive Chef
Supervise and develop culinary teams, including line cooks and banquet leadership.
Maintain exceptional food quality, presentation, consistency, and guest satisfaction across all outlets and events.
Monitor food production, labor, scheduling, payroll, productivity, and cost controls to achieve financial targets.
Develop and implement seasonal, banquet, and special event menus aligned with current trends and regional influences.
Ensure compliance with all health, safety, sanitation, and operational standards.
Maintain required Food Handler’s card, alcohol service permit (if applicable), and sanitation certification.
Train, coach, evaluate, schedule, and mentor culinary team members to build a disciplined, high-performing culture.
Collaborate across departments to ensure seamless operations and elevated guest experiences.
Engage with guests and clients to ensure satisfaction and resolve concerns when needed.
Lead departmental meetings, training, and team alignment initiatives.