Kitchen Manager/Chef

StepStone Hospitality; Tampa (FL); Hybrid; USD 59,000 - 72,000; Full time

Job summary

Four Points by Sheraton Tampa Airport Westshore, managed by StepStone Hospitality, seeks a hands-on Kitchen Manager/Chef to lead culinary operations across restaurant and banquet services. You will manage menus, food quality, events, and supervise a culinary team, while controlling costs and maintaining Marriott standards.

The ideal candidate has hotel kitchen management experience, strong leadership, and proven ability to train staff, optimize production, and ensure exceptional guest dining

Qualifications

• Minimum 3–5 years of professional culinary experience.
• Previous hotel kitchen management experience preferred.
• Experience managing restaurant and banquet culinary operations.
• Strong knowledge of Banquet Event Orders (BEOs).
• ServSafe Manager certification preferred, or ability to obtain certification.

Responsibilities

• Oversee daily kitchen operations, including restaurant service and banquet functions.
• Develop and execute menus, daily specials, banquet menus, and seasonal offerings in collaboration with Food & Beverage leadership.
• Manage food purchasing, inventory, and cost controls; monitor portion sizes and waste.
• Lead, train, coach, and supervise kitchen staff; manage schedules and labor budgets.
• Ensure compliance with health, safety, and sanitation standards; uphold Marriott brand standards.

Skills

Kitchen leadership

Banquet operations

Food cost control

Staff development

BEOs knowledge

Menu planning

Tools

Microsoft Office

Kitchen systems

Job description

Description

Four Points by Sheraton Tampa Airport Westshore, managed by StepStone Hospitality, is seeking an experienced, passionate, and hands‑on Kitchen Manager / Chef to lead our culinary operations.

We are looking for a culinary professional who brings strong leadership, creativity, organization, and accountability to the kitchen. The ideal candidate has previous hotel culinary management experience, understands banquet and restaurant operations, and is comfortable managing both the operational and administrative responsibilities of a hotel kitchen.

This position is responsible for overseeing daily kitchen operations, maintaining food quality and presentation standards, controlling food and labor costs, managing inventory, and developing a high‑performing culinary team.

The Kitchen Manager / Chef must be willing to work alongside the team while providing leadership, training, and operational support to ensure an exceptional dining experience for our guests.

Essential Duties & Responsibilities

Culinary Operations & Food Quality

• Oversee daily kitchen operations, including restaurant service, banquet functions, meetings, and special events.
• Ensure consistent food quality, preparation, presentation, portion control, and timely service.
• Maintain Marriott brand standards and hotel culinary expectations.
• Develop and execute menus, daily specials, banquet menus, and seasonal offerings in collaboration with Food & Beverage leadership.
• Ensure proper preparation and execution of all Banquet Event Orders (BEOs).
• Coordinate food preparation, staffing, and production schedules for banquet functions and group events.
• Monitor food quality, guest satisfaction, and kitchen productivity.
• Work hands‑on with the culinary team during busy meal periods and events.

Leadership & Team Development

• Lead, train, coach, and supervise cooks, prep cooks, dishwashers, and other kitchen associates.
• Develop schedules based on business levels, occupancy, banquet functions, and approved labor budgets.
• Monitor attendance, punctuality, productivity, and overtime.
• Ensure associates follow hotel policies, procedures, and professional standards.
• Participate in interviewing, hiring, onboarding, training, and performance management.
• Foster a positive, respectful, accountable, and team‑oriented kitchen environment.
• Provide clear communication and direction to the culinary team.

Food Cost, Inventory & Financial Management

• Manage food purchasing, ordering, receiving, storage, and inventory.
• Maintain food cost within established budget guidelines.
• Monitor portion control, food waste, spoilage, and product utilization.
• Conduct regular inventories and maintain accurate inventory records.
• Review vendor pricing, product quality, and purchasing needs.
• Assist with monthly financial reviews, forecasting, and budget planning.
• Manage kitchen labor costs through effective scheduling and productivity monitoring.
• Ensure accurate documentation of invoices, purchasing records, and food production.

Food Safety & Sanitation

• Ensure compliance with all local and state health department regulations.
• Maintain proper food handling, storage, labeling, dating, and temperature‑control procedures.
• Ensure kitchen equipment, preparation areas, refrigeration units, and storage areas are clean and properly maintained.
• Conduct routine kitchen inspections and correct deficiencies promptly.
• Maintain compliance with food safety, sanitation, and workplace safety standards.
• Ensure associates follow proper cleaning schedules and sanitation procedures.

Hotel Operations & Department Collaboration

• Work closely with the Food & Beverage Manager, Sales and Events team, Banquet team, and hotel leadership.
• Attend BEO meetings, department meetings, and operational planning meetings as required.
• Coordinate culinary requirements for meetings, conferences, banquets, and special events.
• Ensure accurate communication regarding event guarantees, menus, dietary restrictions, and service timelines.
• Support the hotel's breakfast operations, restaurant service, and other Food & Beverage initiatives.
• Assist in improving operational efficiency, guest satisfaction, and overall department performance.
• Perform additional duties as assigned by hotel leadership.

Qualifications

• Minimum 3–5 years of professional culinary experience, including previous kitchen supervisory or management responsibilities.
• Previous hotel kitchen management experience strongly preferred.
• Experience managing restaurant and banquet culinary operations required.
• 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 both individual restaurant guests and large banquet functions.
• Strong understanding of food safety, sanitation, and health department requirements.
• ServSafe Manager certification preferred, or ability to obtain certification as required.
• Strong leadership, communication, organizational, and problem‑solving skills.
• Ability to train, coach, and motivate culinary associates.
• Comfortable with administrative responsibilities, including scheduling, inventory, reporting, purchasing and cost control.
• Proficiency with Microsoft Office and kitchen‑related systems preferred.
• Marriott or other branded hotel experience highly desirable.
• Must be available to work flexible shifts, including early mornings, evenings, weekends, and holidays, based on business and banquet needs.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to work in a fast‑paced kitchen environment.
• Ability to lift, carry, push, and pull kitchen supplies and equipment as required.
• Ability to work in areas with varying temperatures, including hot kitchens and refrigerated storage areas.
• Ability to perform the essential functions of the position, with or without reasonable accommodation.

Compensation

Annual Salary: $65,000

What We’re Looking For

We are looking for a hands‑on culinary leader, not someone who manages exclusively from an office.

Our ideal Kitchen Manager / Chef is someone who:

• Leads by example and works alongside the culinary team.
• Has strong hotel banquet and restaurant experience.
• Understands the importance of managing food and labor costs.
• Takes ownership of kitchen cleanliness, organization, and food quality.
• Can confidently manage both culinary production and administrative responsibilities.
• Communicates effectively with Food & Beverage, Sales, and hotel leadership.
• Is passionate about developing associates and delivering an excellent guest experience.

Why Join StepStone Hospitality?

At StepStone Hospitality, we believe exceptional hospitality starts with great people and strong leadership.

As Kitchen Manager / Chef at Four Points by Sheraton Tampa Airport Westshore, you will have the opportunity to lead culinary operations, develop your team, contribute to the hotel's Food & Beverage success, and grow your hospitality career with a company that values teamwork, accountability, and service excellence.

Join our team and help us create memorable dining experiences for our guests!

Equal Employment Opportunity

StepStone Hospitality is an Equal Opportunity Employer. We provide equal employment opportunities to all applicants and associates without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected by applicable federal, state, or local law.