CHEF DE CUISINE Luxury Lifestyle Hotel • Florida • USD $120,000 - $130,000 + Bonus ABOUT THE ROLE We are looking for a Chef de Cuisine for a luxury lifestyle hotel in Florida. This is a senior culinary leadership role with full accountability for the quality, consistency, and production of a signature restaurant kitchen.
Numbers & Facts
Location
Tampa, Florida
Salary
$120,000–$130,000 Per Year
Description
CHEF DE CUISINELuxury Lifestyle Hotel • Florida • USD $120,000 - $130,000 + Bonus
ABOUT THE ROLEWe are looking for a Chef de Cuisine for a luxury lifestyle hotel in Florida. This is a senior culinary leadership role with full accountability for the quality, consistency, and production of a signature restaurant kitchen. The ideal candidate is a hands-on culinary leader with a passion for creativity, strong team development skills, and the commercial acumen to manage kitchen operations at the highest standard.
WHAT YOU'LL DO
Lead all restaurant kitchen operations, ensuring consistently exceptional food quality, presentation, and service standards
Develop and execute creative menus, daily specials, and seasonal offerings that reflect the restaurant's identity
Supervise and coordinate the kitchen team across all service periods, managing scheduling, training, and performance
Maintain strict food safety, hygiene, and correct storage standards at all times
Manage food costing, inventory, purchasing, and production planning to meet budgeted goals
Train and develop kitchen team members, fostering a positive, collaborative, and high-performance culture
Handle guest feedback on food quality and continually drive improvement in the dining experience
Ensure compliance with all applicable health, safety, and food handling regulations
WHAT YOU BRING
Proven experience as a Chef de Cuisine or Senior Sous Chef in a luxury hotel or high-end restaurant environment
Strong culinary skills with a creative approach to menu development and food presentation
Demonstrated ability to lead, motivate, and develop a kitchen brigade
Solid financial acumen including food costing, budget management, and inventory control
Excellent understanding of food safety standards and kitchen operations
Degree in Culinary Arts, Hotel and Restaurant Management, or equivalent professional experience preferred