Exciting opportunity to join our team at the Courtyard by Marriott Orlando Lake Buena Vista as our Kitchen Manager. Responsibilities: The kitchen manager is responsible for overseeing all operations within the hotel kitchen, including supervising staff, maintaining food quality, managing inventory, ensuring food safety standards are met, and coordinating the kitchen team to efficiently produce meals as per restaurant standards; essentially acting as the leader of the back-of-house operations. • Hiring, training, and scheduling kitchen staff including cooks, line cooks, and prep cooks. • Performance evaluations and disciplinary actions for kitchen staff • Motivating and developing the kitchen team • Ensuring all dishes are prepared to the correct specifications and quality standards • Inspecting food items for freshness and proper handling • Implementing quality control procedures to maintain consistency • Ordering food supplies and maintaining proper inventory levels • Monitoring food costs and identifying areas to optimize spending • Managing stock rotation to prevent spoilage • Enforcing all food safety regulations and hygiene practices • Monitoring kitchen cleanliness and sanitation standards • Conducting regular food safety inspections and training • Planning and creating kitchen schedules to meet peak demand • Managing kitchen equipment and ensuring proper maintenance • Coordinating with the front-of-house staff to ensure smooth service • Tracking kitchen expenses and identifying areas for cost reduction Qualifications: • Culinary skills and experience as a cook or chef • Strong leadership and supervisory abilities • Excellent communication and interpersonal skills • Knowledge of food safety regulations and sanitation practices • Ability to manage multiple tasks simultaneously • Basic computer skills for inventory management and scheduling

• The kitchen manager is responsible for overseeing all operations within the hotel kitchen, including supervising staff, maintaining food quality, managing inventory, ensuring food safety standards are met, and coordinating the kitchen team to efficiently produce meals as per restaurant standards; essentially acting as the leader of the back-of-house operations. • Hiring, training, and scheduling kitchen staff including cooks, line cooks, and prep cooks.  • Performance evaluations and disciplinary actions for kitchen staff  • Motivating and developing the kitchen team • Ensuring all dishes are prepared to the correct specifications and quality standards  • Inspecting food items for freshness and proper handling  • Implementing quality control procedures to maintain consistency  • Ordering food supplies and maintaining proper inventory levels  • Monitoring food costs and identifying areas to optimize spending  • Managing stock rotation to prevent spoilage  • Enforcing all food safety regulations and hygiene practices  • Monitoring kitchen cleanliness and sanitation standards  • Conducting regular food safety inspections and training  • Planning and creating kitchen schedules to meet peak demand  • Managing kitchen equipment and ensuring proper maintenance  • Coordinating with the front-of-house staff to ensure smooth service  • Tracking kitchen expenses and identifying areas for cost reduction  • Analyzing sales data to optimize menu items and pricing