Kitchen Manager

SSH Tampa LLC • Tampa, FL

13d • Onsite

About The Position

Four Points by Sheraton Tampa Airport Westshore, managed by StepStone Hospitality, is seeking a passionate, hands-on, and results-driven Kitchen Manager to lead our culinary operations. This leadership position is responsible for ensuring exceptional food quality, maintaining operational excellence, controlling costs, and fostering a positive, high-performing team environment. The ideal candidate is a strong leader who thrives in a fast-paced hospitality environment and is committed to delivering outstanding guest experiences while maintaining brand standards. The Kitchen Manager oversees all daily kitchen operations, including food preparation, inventory management, labor scheduling, sanitation, food safety, and team development. This position works closely with the General Manager and Food & Beverage leadership to ensure exceptional service, operational efficiency, and financial performance.

Requirements

• Minimum 3 years of culinary leadership experience, preferably in a hotel or full-service restaurant.
• Previous supervisory or management experience required.
• Strong knowledge of food preparation, menu planning, purchasing, inventory, and cost controls.
• Experience managing labor budgets and scheduling.
• Knowledge of food safety regulations and sanitation practices.
• ServSafe Manager Certification preferred or ability to obtain certification.
• Strong leadership, communication, coaching, and organizational skills.
• Ability to motivate and develop a diverse team.
• Excellent problem-solving and decision-making abilities.
• Computer proficiency with Microsoft Office and restaurant or hotel systems preferred.

Responsibilities

• Lead all daily kitchen operations while maintaining StepStone Hospitality and Marriott brand standards.
• Supervise, coach, mentor, and develop all culinary team members.
• Recruit, interview, train, and onboard kitchen associates.
• Prepare weekly schedules while effectively managing labor costs.
• Ensure consistent preparation and presentation of all menu items.
• Maintain high standards of food quality, taste, and presentation.
• Monitor kitchen productivity and service times.
• Maintain inventory levels and oversee food ordering and receiving.
• Control food costs through proper purchasing, portion control, waste reduction, and inventory management.
• Conduct regular inventory counts and maintain accurate records.
• Ensure compliance with all federal, state, and local health regulations.
• Maintain a clean, organized, and sanitary kitchen environment.
• Ensure proper food storage, labeling, dating, and rotation (FIFO).
• Monitor equipment maintenance needs and coordinate repairs.
• Assist in menu planning, recipe development, and seasonal specials.
• Support banquet, catering, and special event food preparation.
• Work collaboratively with the Front of House team to ensure excellent guest satisfaction.
• Respond professionally to guest concerns regarding food quality or service.
• Ensure all safety policies and workplace procedures are consistently followed.
• Perform administrative duties including documentation, invoices, productivity reports, and other operational reporting.
• Perform other duties as assigned by management.

Benefits

• Medical, Dental, and Vision Benefits
• Paid Time Off
• 401(k) Retirement Plan
• Hotel travel discounts
• Career advancement opportunities
• Leadership development

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed