Prep Sous Chef

Hellas Bakery & Pita • Tarpon Springs, FL

22h • Onsite

About The Position

The Prep Sous Chef leads the daily execution of the Chef Room and prep operations under the guidance of the Executive Chef and General Manager. This role requires expert knife skills, a thorough knowledge of recipes and preparation techniques, and the ability to build, train, and lead a highly skilled team. This leadership position requires a hands-on approach to ensure outstanding guest experiences, smooth daily operations, and a motivated, well-trained team. The Prep Sous Chef is responsible for leading the back-of-house team, managing systems, ensuring consistent recipe execution, maintaining food safety and operational compliance, and supporting the overall success of Hellas. This position helps ensure seamless coordination across all departments by working hand in hand with the Front of House leadership team.

Requirements

• Proven experience as a Lead Prep Cook or Sous Chef. (2+ years preferred)
• Strong communication and leadership skills with a team-first mindset.
• Expertise in BOH operations, cooking techniques, and kitchen safety.
• Ability to thrive in a fast-paced, high-volume environment.
• Comprehensive knowledge of all BOH positions (dish, prep, expo, grill, fry, and all cooking stations), cooking techniques, ingredients, equipment, and kitchen processes.
• Current Food Manager Certification (required).
• Flexible availability, including mornings, nights, weekends, and holidays.

Nice To Haves

• Familiarity with Microsoft Office Suite, Margin Edge, Jolt, HotSchedules, Aloha, or Krunch, is preferred
• Culinary Degree or certificate is preferred.

Responsibilities

• Lead daily prep operations to ensure products are prepared accurately, efficiently, and to Hellas standards for quality, consistency, presentation, and food safety.
• Oversee prep workflow, production schedules, station assignments, and team readiness based on business levels, inventory, catering orders, and large parties.
• Support overall BOH operations, including the line, dish, and expo, to maintain smooth workflow and timely service.
• Direct opening, midday, and closing procedures with organization and attention to detail.
• Train and mentor BOH team members on recipes, techniques, station setup, efficiency, and teamwork.
• Maintain quality control through regular product inspections, tastings, and line checks.
• Assist with inventory, ordering, product rotation, food-cost control, and waste reduction.
• Manage scheduling, shift coverage, labor, and required operational reporting.
• Uphold kitchen safety, sanitation, organization, and equipment standards at all times.
• Partner with FOH and other departments to support communication, timing, special requests, and overall service flow.
• Address employee, guest, and operational concerns professionally while remaining positive and composed under pressure.
• Set the pace, stay positive under pressure, and inspire your team to deliver their best.

Benefits

• Salary based on prior experience.
• Health insurance with a large employer contribution (FT).
• Vision, dental, life, Short Term and Long-Term disability and accident insurance also available.
• Pet insurance and Pet discount programs (FT and PT).
• Employer sponsored 401(k)!
• Financial Fitness program to help you stay on top of your financial goals.
• Employee Assistance program to help with work and life issues.
• Growth Opportunities for those who want to further their career.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed