Sous Chef

Naked Farmer Careers•Tampa, FL

11d

About The Position

Naked Farmer is a farm-to-table restaurant group serving scratch-made, healthy, and affordable meals, with a focus on seasonal vegetables and building a sustainable food system. The Sous Chef helps Restaurant Leaders foster culinary and hospitality excellence in a scratch-based kitchen. The role requires consistent execution of recipes and processes, ongoing training, and support for the development of the restaurant team. The Sous Chef provides guidance and leadership during peak service, addresses guest concerns, participates in pre-shift meetings, manages shifts, and trains new culinary team members according to Naked Farmer protocols. The role also ensures restaurant tasks are completed punctually and to quality standards, supports inventory and ordering, and helps uphold food safety practices.

Requirements

Passion for real, good food and willingness to learn new culinary skills.
At least one year of leadership experience in a high-volume kitchen.
At least two years of experience cooking in a high-volume kitchen environment.
Strong culinary abilities and openness to learning and coaching.
Strong work ethic and ability to execute job duties effectively.
Ability to meet the physical demands of the role, including lifting up to 50 pounds.
Willingness to contribute wherever needed as a team player.
Respect and appreciation for coworkers.
Excellent communication skills.
Strong interpersonal skills and ability to adapt to new challenges.
Attention to detail.
Reliable, optimistic, and caring personality.

Responsibilities

Inspire and support the culinary team through kitchen expertise, warm hospitality, and a positive demeanor.
Achieve proficiency at all Naked Farmer stations and consistently execute recipes, processes, and procedures.
Engage in training to improve the team's overall knowledge.
Prepare seasonal menu items according to established recipes and standards.
Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked, orderly walk-in in collaboration with the Chef de Cuisine.
Learn the restaurant's ordering systems and assist in managing stock levels for service.
Open and close the restaurant using checklists and communicate with the team to support smooth shifts.
Address guest concerns with creative and effective solutions.
Ensure the team follows Department of Health and Naked Farmer food safety protocols.
Lead during peak service, manage shifts, participate in pre-shift meetings, and train new culinary team members.
Mentor chefs and support their growth into future restaurant leaders.