Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $87,000.00 - $119,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Performance bonus
Career development opportunities
Job Description
The Tampa EDITION is a distinguished luxury hotel located at 500 Channelside Drive, Tampa, Florida. As part of the EDITION Hotels brand, which is a collaboration between boutique hotelier Ian Schrager and Marriott International, the property exemplifies a blend of sophistication, originality, and exceptional service. EDITION Hotels are renowned for delivering a balance between polish and personality, perfectionism and individualism, and comfort infused with charisma and charm. This distinct approach appeals to discerning and knowledgeable guests who value high quality, unique design, and personalized service, delivered without limitations or conventions. The Tampa EDITION stands as a landmark in the hospitality... Show More
Job Requirements
- High school diploma or GED
- Minimum 6 years experience in culinary or food and beverage field
- OR 2-year degree in Culinary Arts or Hospitality
- Minimum 4 years professional experience in culinary or related area
- Strong leadership and communication skills
- Knowledge of food safety regulations
- Ability to manage budgeting and expenses
- Experience in staff development and performance management
- Willingness to work full-time on-site at The Tampa EDITION
Job Qualifications
- High school diploma or GED with 6 years of experience in culinary or food and beverage
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major with 4 years of experience
- Strong leadership and interpersonal skills
- Knowledge of food safety and sanitation standards
- Experience in budget management and cost control
- Ability to develop and implement culinary menus
- Excellent communication and coaching abilities
- Proven track record in managing kitchen operations and staff
Job Duties
- Provide direction for all day-to-day kitchen operations
- Understand employee positions well enough to perform duties or determine replacements
- Guide and develop subordinates including setting and monitoring performance standards
- Encourage and build mutual trust, respect, and cooperation among team members
- Review staffing levels to ensure guest service and financial objectives are met
- Supervise and coordinate cooks and food preparation workers
- Demonstrate new cooking techniques and equipment to staff
- Develop and implement purchasing and receiving guidelines
- Establish culinary goals including performance, budget, and team targets
- Communicate and enforce safety procedures and standards
- Manage controllable expenses including food cost, supplies, uniforms, and equipment
- Participate in budgeting process for culinary areas
- Provide direction for menu development
- Monitor quality of raw and cooked food products
- Ensure compliance with food handling and sanitation standards
- Manage food presentation and create decorative food displays
- Prepare and cook food for guests and special functions
- Provide exceptional customer service and support service behaviors
- Improve service by coaching and guiding staff
- Handle guest feedback, complaints, and ensure customer satisfaction
- Empower employees for excellent service
- Train kitchen associates on cooking fundamentals and plate presentation
- Administer performance appraisals and progressive discipline
- Collaborate with banquet and catering departments
- Maintain open communication with teams and executive leadership
- Analyze information and solve operational problems
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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