Chef de Cuisine - Market

Tampa, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $116,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) Plan

Employee Discounts

Bonuses

Career development opportunities

Job Description

EDITION Hotels represent a unique and distinguished brand within Marriott International's portfolio, combining the visionary expertise of boutique hotelier Ian Schrager with the luxury, global reach, and service excellence that Marriott delivers worldwide. Strategically located at 500 Channelside Dr, Tampa, Florida, the EDITION Hotel offers a sophisticated and memorable hospitality experience for discerning guests who value originality, quality, design, and personalized service over conventional hotel experiences. As a boutique luxury hotel, EDITION stands out for its perfect blend of polish and personality, comfort and charisma, and perfectionism balanced with individualism. The brand prides itself on delivering an atmosphere where service is heartfelt and authentic, contributing to an unforgettable stay for every guest. This position is full-time and classified under the management category with an annual salary range of $90,000 to $116,000, and bonuses are eligible, reflecting the importance of the role within the organization.

The role in focus is that of a Restaurant Kitchen Manager, accountable for overseeing the quality, consistency, and efficiency of all operations within the restaurant kitchen. This leadership position requires a hands-on approach to culinary management, as the successful candidate will not only manage staff but also actively perform culinary tasks to maintain high standards. Responsibilities extend to menu coordination, purchasing oversight, staffing management, and food preparation processes within the restaurant to ensure that guests receive an exceptional dining experience. The manager will work collaboratively with the team to enhance both guest and employee satisfaction while adhering to the budget constraints of the food and beverage department.

Key aspects of this role include maintaining rigorous sanitation and food safety standards, developing and training staff to elevate kitchen performance, and fostering a positive work environment that encourages professional growth and teamwork. The position demands the ability to develop new menu items, supervise shift operations, ensure compliance with all food and beverage policies, and manage day-to-day kitchen operations effectively. The Restaurant Kitchen Manager must have a keen eye for quality food presentation and flavor, understand how kitchen operations impact overall financial goals, and take proactive steps to meet and exceed these objectives.

Moreover, this role involves managing human resources activities such as coaching, mentoring, performance appraisal, training staff on menu knowledge, and participating in the hiring process. The manager also plays a critical role in ensuring exceptional customer service by setting a positive example, handling guest complaints, empowering staff to exceed guest expectations, and continuously improving service delivery. Strong interpersonal and communication skills are essential to lead and inspire the kitchen team, build mutual trust, and maintain open and collaborative relationships.

Joining EDITION means becoming part of a global team within Marriott International that values diversity, inclusion, and equal opportunity. The company actively fosters an environment that celebrates the unique backgrounds and talents of its associates. It is committed to non-discrimination on any protected basis, including disability and veteran status, ensuring every team member can thrive and contribute to the hotel's success. This role provides a significant opportunity to work in a dynamic, upscale hospitality environment where creativity, dedication, and passion for culinary excellence are highly valued. If you are an outgoing, authentic individual seeking a career that challenges and inspires you, and where your service can genuinely make a difference, this is the position for you. EDITION invites you to be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of yourself.

Job Requirements

High school diploma or GED
4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in culinary arts, hotel and restaurant management, or related major
2 years experience in culinary, food and beverage, or related professional area
Proven leadership abilities
Excellent communication skills
Knowledge of food safety standards
Ability to work flexible hours, including weekends and holidays
Strong organizational skills
Ability to manage kitchen operations effectively

Job Qualifications

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in culinary arts, hotel and restaurant management, or related major
2 years experience in the culinary, food and beverage, or related professional area
Experience leading kitchen teams
Strong interpersonal and communication skills
Knowledge of food safety and sanitation regulations
Ability to manage budgets and food costs
Proficiency in developing and planning menus
Experience with staff training and development
Problem-solving and decision-making skills

Job Duties

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant
Supervises restaurant kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor
Plans and manages food quantities and plating requirements for the restaurant
Communications production needs to key personnel
Assists in developing daily and seasonal menu items for the restaurant
Ensures compliance with all applicable laws and regulations
Follows proper handling and right temperature of all food products
Estimates daily restaurant production needs
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met
Determines how food should be presented and creates decorative food displays
Supervises and coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Leads shift teams while personally preparing food items and executing requests based on required specifications
Supervises and manages restaurant kitchen employees
managing all day-to-day operations
understanding employee positions well enough to perform duties in employees' absence
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensuring and maintaining the productivity level of employees
Ensures employees are cross-trained to support successful daily operations
Ensures employees understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
Effectively investigates, reports and follows-up on employee accidents
Knows and implements company safety standards
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Sets a positive example for guest relations
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Empowers employees to provide excellent customer service
Handles guest problems and complaints
Interacts with guests to obtain feedback on product quality and service levels
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes
Manages employee progressive discipline procedures
Participates in the employee performance appraisal process, providing feedback as needed
Uses all available on the job training tools for employees
Assists as needed in the interviewing and hiring of employee team members with appropriate skills
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
Attends and participates in all pertinent meetings