Full-Time | Food & Beverage & CulinaryLocation: The Tampa EDITIONThe
Executive Sous Chef exhibits strong culinary leadership by personally performing culinary tasks while assisting in leading the kitchen team and managing all food-related functions across the property. This role supports the continual improvement of guest and employee satisfaction while maximizing financial performance.
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 Executive Sous Chef assists in supervising all kitchen areas to ensure consistent, high-quality culinary execution. Responsibilities include guiding and developing culinary staff, ensuring sanitation and food safety standards are met, and overseeing all food preparation areas, including banquets, room service, restaurants, bar/lounge outlets, and employee dining, as well as applicable support areas such as purchasing and stewarding.
Key Responsibilities:
Assisting in Leading Kitchen Operations
• Provides direction for day-to-day kitchen operations across the property
• Demonstrates working knowledge of employee positions and fills operational gaps as needed
• Sets performance standards, monitors results, and provides guidance to team members
• Leads with integrity, professionalism, and strong communication skills
• Builds trust, respect, and collaboration among team members
• Serves as a role model for appropriate workplace behaviors
• Ensures property policies are administered fairly and consistently
• Reviews staffing levels to meet guest service, operational, and financial objectives
• Maintains open communication and an “open door” environment
• Supervises and coordinates activities of cooks and kitchen staff
• Demonstrates new cooking techniques and equipment to culinary teams
Setting and Maintaining Culinary Goals
• Develops and implements purchasing and receiving controls
• Establishes and supports performance, budget, and operational goals
• Communicates and enforces safety procedures and standards
• Manages controllable expenses including food cost, supplies, uniforms, and equipment
• Participates in the budgeting process for assigned areas
• Ensures compliance with brand and property safety standards
Ensuring Culinary Standards and Responsibilities
• Provides direction and support for menu development
• Monitors quality of raw and prepared food products
• Oversees food presentation and decorative displays
• Recognizes and reinforces superior product quality, presentation, and flavor
• Ensures compliance with food handling, storage, and sanitation standards
• Verifies employees maintain required food safety certifications
• Maintains purchasing, receiving, and storage standards
• Prepares and cooks foods for regular service and special functions as needed
Ensuring Exceptional Guest Service
• Models and supports service behaviors that exceed guest expectations
• Oversees daily operations to ensure quality, consistency, and guest satisfaction
• Coaches team members to understand and anticipate guest needs
• Leads with a strong focus on hospitality and guest engagement
• Responds to and resolves guest concerns professionally
• Empowers employees to deliver excellent customer service
• Reviews guest feedback and satisfaction data to identify opportunities for improvement
Managing and Conducting Human Resource Activities
• Identifies development needs and provides coaching and mentorship
• Ensures fair and equitable treatment of all employees
• Trains culinary staff on cooking fundamentals and plate presentation
• Administers performance evaluations for direct reports
• Collaborates with Banquet and Catering teams on menu knowledge and training
• Observes service behaviors and provides constructive feedback
• Manages progressive discipline processes in accordance with SOPs and LSOPs
• Ensures proper documentation and supports the Peer Review Process
Additional Responsibilities
• Communicates effectively with executive leadership, managers, and team members
• Analyzes information and evaluates results to solve operational challenges
Education and Experience
• High school diploma or GED; 6 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; 4 years’ experience in culinary, food and beverage, or a related professional area
Candidates may apply by submitting their résumé there or by applying through Marriott at https://careers.marriott.com/executive-sous-chef/job/53935B7DCFFE2B000DE97F82EB2A0DE9
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
