Full-Time |

Food & Beverage & Culinary Location:

The Tampa EDITION Lilac, Michelin Star The Chef de Cuisine is accountable for the quality, consistency, and production of the restaurant kitchen at Lilac, the Michelin-starred signature dining experience at The Tampa EDITION . This role exhibits exceptional culinary leadership by personally performing culinary tasks while leading the kitchen team and managing all food-related functions. Employment for this role is with Marriott International. Food & Beverage menus are offered through a third-party culinary licensing arrangement with Chef John Fraser. The Chef de Cuisine coordinates menus, purchasing, staffing, and food preparation for the restaurant, working collaboratively to enhance guest and employee satisfaction while maintaining operating budgets. This position ensures all sanitation, safety, and food quality standards are achieved and develops and trains the culinary team to drive excellence and consistency.

Key Responsibilities:

Ensuring Culinary Standards and Responsibilities

• Develops and executes creative culinary applications and artistic contributions for the restaurant
• Supervises kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures
• Maintains proper food handling, preparation, and storage standards
• Recognizes and reinforces superior product quality, presentation, and flavor
• Plans and manages food quantities, plating standards, and production requirements
• Communicates production needs to key team members
• Assists in developing daily and seasonal menu items
• Ensures compliance with all applicable laws and regulations
• Oversees proper food handling temperatures and sanitation practices
• Estimates daily production needs
• Prepares and cooks foods for regular service and special functions
• Evaluates the quality of raw and prepared food products
• Directs food presentation and decorative displays Leading the Kitchen Team
• Supervises and coordinates activities of cooks and kitchen staff
• Leads with integrity, professionalism, and strong communication skills
• Personally executes menu items while leading service teams
• Manages day-to-day kitchen operations and staffing
• Builds trust, respect, and collaboration within the team
• Serves as a role model for appropriate workplace behaviors
• Ensures productivity and operational efficiency
• Oversees cross-training to support consistent daily operations
• Communicates expectations clearly and consistently
• Establishes and maintains open, collaborative working relationships Establishing and Maintaining Kitchen Goals
• Sets and supports performance, budget, and operational goals
• Develops plans to prioritize and organize daily kitchen operations
• Manages kitchen operations in alignment with overall property financial objectives
• Investigates, reports, and follows up on employee incidents
• Ensures adherence to company safety standards Ensuring Exceptional Guest Service
• Delivers culinary experiences that exceed guest expectations
• Oversees daily operations to ensure quality, consistency, and service standards
• Coaches team members to understand and anticipate guest needs
• Sets a positive example for guest engagement and hospitality
• Emphasizes guest satisfaction and continuous improvement
• Empowers employees to provide excellent customer service
• Addresses and resolves guest concerns professionally
• Engages with guests to gather feedback on product quality and service Managing and Conducting Human Resource Activities
• Identifies development needs and provides coaching and mentorship
• Trains restaurant staff on menu items, ingredients, and preparation techniques
• Manages progressive discipline processes
• Participates in performance evaluations and feedback discussions
• Utilizes available training tools to support team development
• Assists with interviewing and hiring qualified culinary talent Additional Responsibilities
• Communicates effectively with leadership, peers, and team members
• Analyzes information and evaluates results to solve operational challenges
• Attends and participates in required meetings Education and Experience
• High school diploma or GED; 4 years' experience in culinary, food and beverage, or a related professional area OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in culinary, food and beverage, or a related professional area Candidates may apply by submitting their résumé here or by applying through Marriott at https://careers.

marriott.com/chef-de-cuisine-lilac-michelin-star/job/7B84A658D5FA457404497BA98B0993D1 About EDITION Hotels EDITION Hotels combine the visionary spirit of boutique hospitality with the service excellence of a global luxury brand. Designed for sophisticated travelers who appreciate originality, quality, and exceptional service, EDITION delivers an elevated hospitality experience that balances polish with personality. Marriott International is committed to being an equal opportunity employer.