Kitchen Manager

Join the Food & Beverage leadership team at Wyndham I-Drive Avanti Resort a 652-room full-service resort with more than 20000 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 resorts 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.

What Were Looking For

• 3 years of progressive culinary experience preferably in a hotel resort banquet convention or high-volume environment.
• Previous experience as a Kitchen Manager Sous Chef Banquet Chef Culinary Supervisor Lead Cook or similar culinary leadership role preferred.
• 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 propertys existing F&B leadership positions.
• ServSafe Manager Certification preferred.

This is a great opportunity for a culinary professional ready to take the next step in leadership while remaining connected to the kitchen. Youll have the opportunity to help lead culinary operations at a large Orlando resort support a significant banquet operation develop Team Members and directly impact the experience of our guests and groups.

Required Experience:

Manager