Kitchen Manager/Chef
Summary:
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.
Essential Duties and Responsibilities:
Inventory, Ordering & Receiving
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.
Cost Control & Food Waste
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.
Food Quality & Consistency
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.
Catering & Event Operations
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.
Systems, SOPs & Documentation
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.
Food Safety & Sanitation
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.
Team Leadership & Training
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.
Cross-Functional Collaboration & Growth
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.
Other Duties:
This job description is not designed to cover or contain a comprehensive list of all duties or responsibilities. Duties, responsibilities, and activities may change at any time with or without notice based on company needs.