Sous Chef | George Steinbrenner Field

ASM Global•Tampa, FL

1d•Onsite

About The Position

The Sous Chef supports all culinary operations under the direction of the Executive Chef, overseeing production, operations, and sanitation for culinary and stewarding activities at George Steinbrenner Field in Tampa, Florida. The role supports food and beverage operations for concessions, suites, premium areas, game days, concerts, special events, and other activations. The Sous Chef helps deliver a high-quality guest experience while maintaining food, labor, safety, and sanitation standards.

Requirements

At least three years of experience in a high-volume, full-service food operation.
Proven ability to improve kitchen efficiency, quality, and relative costs.
Excellent leadership, financial analysis, team-building, communication, and customer-service skills.
Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Detail-oriented and highly organized, with the ability to learn new programs and procedures quickly.
Proficiency in Microsoft Word, Excel, and PowerPoint.
Willingness to provide incidental or short-term support to other facilities during a business emergency.
Ability to obtain Food Protection Manager Certification.
Ability to multitask in a fast-paced, team-oriented setting.
Ability to read, speak, and write in English.
Ability to perform tasks involving constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods.
Ability to lift, push, or pull approximately 50 pounds.
Ability to stand or walk for long periods.
Must follow safe work habits, safety policies, procedures, and regulations, and complete company-wide and job-specific safety training.

Nice To Haves

Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.

Responsibilities

Manage culinary operations for the assigned department.
Prepare daily schedules, coordinate and actively participate in event operations, and monitor food and labor costs.
Ensure products used to prepare menu items meet company standards.
Create innovative menu offerings in response to guest and client feedback.
Lead the team respectfully and work to exceed guest expectations.
Monitor food preparation and kitchen activities to ensure compliance with Health Department regulations.
Write, cost, test, maintain, and update menu specifications, recipes, pictures, and production forecasts, and ensure they are followed.
Enforce inventory and labor controls and conduct inventory counts as requested.
Maintain positive customer and client relations through effective communication and prudent financial practices.
Keep workstations, storerooms, and dining areas clean, sanitized, safe, and in proper working order.
Perform other duties as assigned.