Chef Jobs

About The Position

Requirements

• Three or more years as a Sous Chef or Kitchen Supervisor, or five or more years on the line with leadership responsibility.
• Current ServSafe Food Protection Manager certification, or ability to obtain within 30 days.
• Hands-on experience maintaining food safety logs and HACCP documentation in an inspected kitchen.
• Comfort with technology: Excel or Google Sheets, tablets, cloud file storage, and POS systems.
• Experience with ordering, receiving, and inventory in a high volume operation.
• A leadership style built on training and standards.
• Availability for nights, weekends, holidays, and extended hours during peak season.
• Ability to lift 50 pounds and stand for extended shifts of 8-10 hours in some cases.

Nice To Haves

• Oracle Simphony or Micros experience.
• Hotel or multi-outlet background.
• Experience with banquet and plated event volume.
• Seafood and Gulf Coast product knowledge.
• Culinary degree or equivalent training.

Responsibilities

• Seasonal menu development with the Executive Chef, including dish concepts, testing, and costing.
• Contribute to a growing private dining and events program with room for new formats and offerings.
• Develop rooftop menu items for a memorable dining experience.
• Place and receive all food orders against written par levels, verifying weights, counts, temperatures, and quality.
• Reconcile invoices, track waste, and complete monthly physical inventory counts.
• Train the culinary team against written recipes and station standards.
• Onboard new cooks on food safety, allergen procedures, and equipment handling.
• Cross-train staff across outlets and develop prep and banquet staff toward greater independence.
• Maintain kitchen, coolers, freezers, dry storage, and prep areas to be inspection-ready daily.
• Own labeling, dating, FIFO rotation, and proper storage order.
• Run weekly deep clean assignments and partner with Engineering on equipment condition.
• Maintain the complete log program for food safety: refrigeration and hot hold temperatures, cooking, cooling and reheating records, sanitizer and dish machine checks, receiving temperatures, and employee health documentation.
• Keep the HACCP-based food safety plan current as menus evolve.
• Serve as the property's day-to-day food safety authority under Florida DBPR standards.
• Run the line through peak service across brunch, dinner, banquets, and private dining.
• Support production and quality across all three outlets.
• Lead the kitchen in the Executive Chef's absence.

Benefits

• Competitive salary based on experience, plus bonus eligibility
• Medical, dental, and vision coverage
• Paid time off and holiday pay
• Marriott associate travel and dining discounts worldwide
• Meals during shift
• Free parking