Sous Chef

Tampa, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $47,300.00 - $63,800.00

Work Schedule

Flexible

Weekend Shifts

Benefits

competitive salary

Health Insurance

Paid Time Off

flexible scheduling

Opportunities for advancement

employee discount

Retirement Plan

Job Description

This prestigious hospitality establishment is renowned for its dedication to delivering an exceptional culinary and guest experience through a combination of refined dining and wellness-driven cuisine. Operating in an upscale or resort-style environment, the company prides itself on creating memorable moments from quick courtside bites to elegant private events and fine dining. With a focus on luxury, seasonal ingredients, and performance nutrition, the culinary program reflects a commitment to wellness and gourmet excellence.

The Sous Chef serves as the pivotal right hand to the Executive Chef, playing a critical role in overseeing daily kitchen operations and driving the culinary vi... Show More

Job Requirements

Experience in upscale or resort-style dining
Strong leadership and team management abilities
Technical proficiency in culinary preparation and execution
Excellent knowledge of food safety and sanitation protocols
Ability to maintain composure and quality standards under pressure
Collaborative and solution-oriented mindset
Passion for wellness-driven and seasonal cuisine
Flexibility to work early mornings, late evenings, weekends, and private events
Physical ability to stand for long periods and lift up to 30 lbs
Commitment to professional uniform and grooming standards
Effective communication skills
Willingness to support all kitchen stations during peak times
High school diploma or equivalent required

Job Qualifications

Experienced chef with a strong background in upscale or resort-style dining
Proven leadership and team development skills
Culinary creativity and attention to detail
Knowledge of HACCP and food safety standards
Ability to manage multiple kitchen stations and high-volume service
Familiarity with wellness-driven, seasonal, and allergy-sensitive cuisine
Strong communication and collaboration skills
Ability to mentor and train culinary staff
Competence in inventory management and operational reporting
Commitment to professional standards and grooming
BS degree in Culinary science or related certificate preferred but not mandatory

Job Duties

Lead the preparation and execution of menu items, ensuring flavor, presentation, and portioning meet brand standards
Oversee multiple stations (grill, sauté, pantry, prep) during service, providing hands-on support when needed
Collaborate with the Executive Chef to develop seasonal dishes, specials, and wellness-driven offerings
Ensure allergy-sensitive, gluten-free, and vegan dishes are prepared with care and cross-contamination protocols
Maintain ticket-time standards (10-15 min for appetizers, 15-20 min for entrées) while managing peak demand
Monitor cooking, holding, and storage temperatures, verifying and completing logs
Enforce strict HACCP, sanitation, and allergy protocols
Oversee daily taste checks to ensure flavor and consistency
Audit food storage and prep areas for FIFO rotation, freshness, and compliance
Direct opening and closing procedures for all stations, ensuring mise en place, cleanliness, and readiness
Supervise banquet, buffet, and plated service execution for tournaments, wellness events, and VIP celebrations
Oversee ordering and restocking to ensure uninterrupted service
Implement waste-minimization practices through efficient prep, portioning, and inventory controls
Assist with weekly and monthly inventory counts, analyzing usage to inform purchasing
Receive deliveries, inspect for quality, and oversee proper storage
Communicate shortages, equipment needs, and challenges to the Executive Chef
Act as the kitchen's operational hub, coordinating with expo, servers, and management for smooth service flow
Confirm assignment hand-offs verbally with teammates to maintain accountability
Step into any station during peak demand to support the line
Partner with FOH leaders to ensure seamless culinary integration across courtside, dining, and events
Supervise and mentor line cooks, prep cooks, and dishwashers-providing feedback, coaching, and skills training
Conduct pre-service lineups to review specials, VIP requests, and priorities
Enforce grooming, uniform, and professionalism standards across the team
Delegate effectively during service, balancing high-volume demands with fine-dining execution
Support hiring, onboarding, and performance reviews in collaboration with the Executive Chef
Track daily sales, guest feedback, and operational notes, submitting reports with recommendations
Manage ordering of food and operating supplies, ensuring costs align with company standards
Arrive in a clean, pressed chef's uniform with impeccable grooming
Adapt to early mornings, late evenings, weekends, and private events as needed
Report safety hazards and equipment malfunctions immediately
Uphold the club's culinary philosophy of wellness, performance, and luxury dining
Ability to stand for extended periods, lift at least 30 lbs, and work in high-heat, fast-paced environments

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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