The DoubleTree by Hilton Orlando Airport is hiring a Kitchen Supervisor. The Hotel Kitchen Supervisor oversees daily back-of-house operations, coordinates the culinary team, and ensures food quality and safety standards are met. They serve as the link between line cooks, support staff, and senior culinary management like the Executive Chef.

• Shift Supervision: Direct daily food preparation, cooking, plating, and presentation to match hotel standards.

• Staff Management: Assist management with hiring, scheduling, training, coaching, evaluating, and disciplining back-of-house staff.

• Quality Control: Monitor portion sizes, food appearance, temperature controls, and recipe adherence before service.

• Inventory & Ordering: Track stock levels of food items and kitchen supplies, manage deliveries, and help minimize waste through proper rotation.

• Safety & Sanitation: Enforce local health codes, HACCP guidelines, and kitchen hygiene logs (e.g., cleaning schedules, temperature checks).

• Service Coordination: Communicate daily specials, 86'd (out-of-stock) items, and banquet or room-service requirements to F&B and service teams.

• Education & Experience: High school diploma or equivalent; culinary arts degree or certificate is a plus. Proven experience as a line cook, commis chef, or kitchen supervisor in a hotel or restaurant.

• Certifications: Valid Food Protection Manager Certification (e.g., ServSafe) and local health department credentials.

• Hard Skills: Strong culinary techniques, inventory control, labor scheduling, opening/closing line checks, and basic computer/spreadsheet literacy.

• Soft Skills: Leadership, clear oral and written communication, calmness under pressure, and problem-solving.

Adjacent to Lee Vista Promenade, our hotel is five minutes from Orlando International Airport via a complimentary airport shuttle. We're 10 miles from downtown Orlando and within a half-hour of Walt Disney World Resort, SeaWorld Orlando, and Universal Studios.