Craft Tampa Executive Chef

The Executive Chef is the creative and operational leader of our 150-seat upscale dining vessel, responsible for delivering an exceptional culinary experience that reflects our brand’s commitment to quality, innovation, and hospitality. This role oversees all aspects of kitchen operations including menu development, ingredient sourcing, cost-outs, food preparation, presentation, consistency. The Executive Chef will lead, train, and inspire a talented culinary team, ensuring high standards of excellence while maintaining cost and waste controls, labor efficiency, and compliance with health and safety regulations. The Executive Chef partners closely with front-of-house management to deliver seamless guest experiences, anticipate trends, and continuously elevate the restaurant’s reputation. The Executive chef will report to Manthey’s Hospitality’s Executive chef and operations leaders. This person will partner with the marketing, reservations and sales team, amongst other support staff. 

The ideal candidate is both a visionary culinarian and a disciplined operator—someone who thrives on creativity, develops teams with passion, and takes pride in crafting memorable dining experiences for every guest. This person will be required to run shifts, cruise regularly with their team, and mentor the talented Sous Chefs. There is growth potential within the position throughout Manthey Hospitality.  

Responsibilities

• Culinary Leadership – When directed, develop innovative menus that are easy to execute and profitable. Menus that reflect the restaurant’s brand, enhances the guest experience, and responds to current culinary trends. This will include regular menus and special seasonal menus throughout the year. Coordinate with General Manager for daily or weekly specials. 
• Operational Management – Oversee daily kitchen operations, including food      preparation, scheduling, plating, and quality assurance to ensure consistency and excellence. Regularly run service. 
• Team Development – Recruit, train, mentor, and inspire a high-performing culinary team, fostering a culture of professionalism, collaboration, and accountability.
• Cost & Inventory Control – Complete cost-outs for all offerings. Manage food and labor costs to achieve budgeted goals; oversee weekly inventory, purchasing, vendor relations, and waste reduction practices.
• Health & Safety Compliance – Maintain the highest standards of cleanliness, sanitation, organization, and food safety in compliance with local health regulations.
• Collaboration – Partner with the General Manager and front-of-house leadership to      coordinate service, enhance guest satisfaction, and support special events      or private dining experiences. Collaborate with the main office team at Manthey Hospitality including operations, sales, marketing, reservations, etc.       
• Guest Experience – Engage with guests when appropriate to promote the menu, receive feedback, and create a personal connection to the vessels culinary identity. 
• Innovation & Branding – Continuously refine offerings, introduce new techniques or dishes, and contribute to the vessels reputation as a premier dining adventure.
• Safety- Follow all company and safety procedures. 

Qualifications 

• Must possess a team player mentality. 
• Strong culinary vision with expertise in innovative menu creation and modern presentation standards.
• Understands how to craft dishes that are unique and delicious without over      complicating and are easily executable. 
• Demonstrated ability to lead, motivate, mentor, and develop a diverse culinary team.
• Strong financial acumen with experience in food cost analysis, labor management, and budgeting.
• In-depth knowledge of health, safety, and sanitation regulations.
• Exceptional organizational and time-management skills, with the ability to perform in a fast-paced, high-volume setting.
• Excellent communication and interpersonal skills; comfortable collaborating with both back-of-house and front-of-house teams as well as main office team. 
• Passion for hospitality, creativity, and delivering a “wow” experience to every guest.
• Ability to work flexible shifts: days, nights, weekends and holidays. 
• Microsoft Office Suite proficient, must prove knowledge of excel and ability to cost-out food. 
• Comfortable being interviewed on air and for publications. 
• Use of Toast POS and XtraChef systems a plus. 
• Ability to speak Spanish a plus. 

Experience/ Education 

• Formal culinary education or equivalent professional training. 
• Proven experience (3 years minimum) as an Executive Chef or Senior Sous Chef in an      upscale or fine-dining environment, ideally within a restaurant of similar size and caliber (100+ seats).

Benefits 

The position is full-time and includes a full suite of benefits which are effective the first of the month following just 30 days of employment. 

• 401(k) & Matching (after 3 months)
• Health Insurance including vision, dental, life, disability and other ancillary coverages
• Paid Time Off (PTO) (after 3 months)
• Professional development assistance
• Subsidized Parking 
• Complimentary Passes and Discounts to Manthey Hospitality brands