Sous Chef II | Full-Time | Benchmark International Arena

Oak View Group•Tampa, FL

1d•Onsite

About The Position

The Sous Chef II is a key member of the culinary team at Amalie Arena, responsible for assisting the Executive Chef in managing all aspects of food production and service in their assigned Club, Suite Level, Pastry department, or Concessions. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. The Sous Chef II will oversee kitchen operations, manage staff, and ensure the consistent delivery of high-quality food across all stadium food service areas in the Club, Suite Level, Pastry department, or Concessions. This role pays an annual salary of $72,000-$80,700 and is bonus eligible.

Requirements

3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant.
Culinary degree or equivalent professional experience.
Strong knowledge of culinary techniques, food safety, and sanitation practices.
Proven ability to lead and motivate a team.
Excellent organizational and time-management skills.
Ability to work in a fast-paced and demanding environment.
Strong communication and interpersonal skills.
Proficiency in kitchen management software and point-of-sale systems.
ServSafe certification or equivalent.
Ability to work flexible hours including nights, weekends, and holidays.
Must maintain local Health Codes and sanitation HACCP.
Results-oriented individual with the ability to meet required budgetary goals.
Excellent planning, communication, and interpersonal skills.
Ability to undertake and complete multiple tasks.
Ability to use and maintain basic food service and kitchen equipment.
Ability to train others in the use of basic food service and kitchen equipment.
Strong analytical and mathematical skills in relation to the culinary profession and food and beverage industry.
Ability to quickly identify problems and resolve them.
Strong customer service orientation.
Ability to work with limited supervision.
Ability to interact with all levels of staff, including management .
Ability to be creative with food presentations to provide unique dining experiences and maintain a quality product.
Must maintain local Health Codes and sanitation.
Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, and others).
Food Safety Certification.

Responsibilities

Provides a two-way line of communication between BOH & FOH during events, expediting food to events.
Enforces sanitation and quality controls of food standards for the Club, Suite Level, Pastry department, or Concessions.
Ensures all kitchen guidelines are being followed by staff at all times.
Responsible for delivering food and labor goals set by the General Manager and Executive Chef.
Maintains proper inventory controls.
Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event setups & breakdowns are in line with event needs.
Approach all encounters with guests and employees in a friendly and service-oriented manner.
Always comply with OVG standards and regulations to encourage safe and efficient facility operations.
Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards.
Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef.
Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently.
Supervises and assists in the food preparation for catering, as well as other departments as required, following specifications of banquet event orders.
Ensures banquet items are completed on time and check with the director of suites and Director of Clubs for time, cover count or any other changes.
Maintains the “Clean as You Go” policy.
Be responsible for maintaining the sanitation and cleaning schedule of the kitchen.
Keeps all storage areas neat, orderly, and clean.
Supervise and assist with the breakdown of commissary kitchens / concession stands / concession spaces and kitchen lines, ensuring proper storage of food and equipment at the end of each meal period following HACCP regulations.
Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
Performs other duties as assigned.
Carries out supervisory responsibilities in accordance with OVG policies and applicable laws.
Supervisory responsibilities include interviewing, hiring, and training employees.
Planning, assigning, and directing work.
Appraising performance, rewarding, and disciplining employees in conjunction with human resources.