Kitchen Manager/Chef

StepStone Hospitality•Tampa, FL

18h

About The Position

Four Points by Sheraton Tampa Airport Westshore, managed by StepStone Hospitality, is seeking a hands-on culinary leader to oversee hotel kitchen operations. The role is responsible for food quality and presentation, restaurant and banquet production, food and labor cost control, inventory, food safety, and developing the culinary team. The Kitchen Manager/Chef works alongside the team while also handling administrative duties such as scheduling, purchasing, inventory, reporting, and cost control. The position collaborates with Food & Beverage, Sales and Events, Banquet, and hotel leadership to support breakfast, restaurant service, meetings, conferences, banquets, and special events. Annual salary is $65,000.

Requirements

Minimum 3–5 years of professional culinary experience, including kitchen supervisory or management responsibilities.
Experience managing restaurant and banquet culinary operations.
Strong knowledge of Banquet Event Orders (BEOs) and banquet food production.
Experience managing food costs, inventory, purchasing, scheduling, and labor budgets.
Ability to prepare and execute meals for individual restaurant guests and large banquet functions.
Strong understanding of food safety, sanitation, and health department requirements.
Strong leadership, communication, organizational, and problem-solving skills.
Ability to train, coach, and motivate culinary associates.
Comfort with administrative responsibilities, including scheduling, inventory, reporting, purchasing, and cost control.
Availability to work flexible shifts, including early mornings, evenings, weekends, and holidays, according to business and banquet needs.
Ability to stand and walk for extended periods and work in a fast-paced kitchen environment.
Ability to lift, carry, push, and pull kitchen supplies and equipment as required.
Ability to work in varying temperatures, including hot kitchens and refrigerated storage areas.
Ability to perform the essential functions of the position, with or without reasonable accommodation.

Nice To Haves

Previous hotel kitchen management experience is strongly preferred.
ServSafe Manager certification is preferred, or ability to obtain certification as required.
Proficiency with Microsoft Office and kitchen-related systems is preferred.
Marriott or other branded hotel experience is highly desirable.

Responsibilities

Oversee daily kitchen operations for restaurant service, banquet functions, meetings, and special events.
Ensure consistent food quality, preparation, presentation, portion control, and timely service in accordance with Marriott brand standards and hotel expectations.
Develop and execute menus, daily specials, banquet menus, and seasonal offerings with Food & Beverage leadership.
Ensure proper preparation and execution of Banquet Event Orders (BEOs), coordinating food preparation, staffing, and production schedules for events.
Monitor food quality, guest satisfaction, and kitchen productivity, and work hands-on with the culinary team during busy periods and events.
Lead, train, coach, and supervise cooks, prep cooks, dishwashers, and other kitchen associates.
Develop schedules according to business levels, occupancy, banquet functions, and approved labor budgets; monitor attendance, punctuality, productivity, and overtime.
Participate in interviewing, hiring, onboarding, training, and performance management; foster a respectful, accountable, team-oriented kitchen environment.
Manage food purchasing, ordering, receiving, storage, and inventory; maintain accurate records and food cost within budget guidelines.
Monitor portion control, food waste, spoilage, product utilization, vendor pricing, and product quality; conduct regular inventories.
Assist with monthly financial reviews, forecasting, and budget planning, and manage kitchen labor costs through scheduling and productivity monitoring.
Maintain accurate documentation of invoices, purchasing records, and food production.
Ensure compliance with health department regulations and food safety, sanitation, and workplace safety standards, including proper handling, storage, labeling, dating, and temperature controls.
Keep kitchen equipment, preparation areas, refrigeration units, and storage areas clean and properly maintained; conduct inspections and correct deficiencies.
Work with Food & Beverage, Sales and Events, Banquet, and hotel leadership; attend BEO, department, and operational planning meetings as required.
Coordinate culinary requirements and communicate event guarantees, menus, dietary restrictions, and service timelines.
Support breakfast operations, restaurant service, and other Food & Beverage initiatives; help improve operational efficiency, guest satisfaction, and department performance.
Perform additional duties as assigned by hotel leadership.