Sous Chef

Embassy Suites by Hilton Tampa Airport Westshore Hotel

About the Role:

The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and efficient operation of the kitchen. This position is responsible for assisting in menu development, overseeing food preparation, and maintaining the highest standards of hygiene and food safety. The Sous Chef will lead kitchen staff, manage inventory, and ensure all dishes meet the quality standards.

Minimum Qualifications:

• Proven experience as a Sous Chef or kitchen manager.
• Strong knowledge of culinary techniques.
• Demonstrated ability in menu development and recipe creation.
• Comprehensive understanding of kitchen hygiene and food safety regulations.
• Excellent leadership and communication skills to manage kitchen staff effectively.

Required Skills and Qualifications:

• Culinary degree or certification from an accredited institution preferred but not required.
• Proven experience as a Sous Chef or senior kitchen staff member.
• .Strong knowledge of culinary techniques and food safety regulations.
• Leadership and team management skills.
• Ability to work in a fast-paced environment.
• Excellent organizational and time-management abilities.
• Creativity in menu development and food presentation.

Responsibilities:

• Assist the Executive Chef in planning and developing menus that reflect creativity and seasonal availability.
• Ensure food quality, presentation, and consistency meet hotel/restaurant standards.
• Supervise and coordinate daily kitchen operations, including food preparation and presentation.
• Ensure compliance with hygiene and safety standards to maintain a clean and safe kitchen environment.
• Train, mentor, and manage kitchen staff to maintain high performance and teamwork.
• Monitor inventory levels and order supplies to prevent shortages and minimize waste.
• Collaborate with the Executive Chef to refine recipes and improve kitchen processes.
• Oversee plating and presentation to ensure consistency and quality in every dish served.
• Manage kitchen operations in the absence of the Executive Chef.
• Control food cost and minimize waste.
• Ensure timely preparation and delivery of meals during service.

Working Conditions

• Sometimes long hours, including evenings, weekends, and holidays.
• Standing for extended periods and lifting kitchen supplies.
• Working in a hot, busy kitchen environment.

EPE/M/F/Vet Disabilities