Sous Chef

Naked Farmer•Tampa, FL

10d

About The Position

Naked Farmer is a farm-to-table restaurant group serving scratch-made meals and working to build a sustainable food system. The Sous Chef supports Restaurant Leaders in maintaining culinary and hospitality excellence in a scratch-based kitchen. This role prepares seasonal dishes to established recipes and standards, develops proficiency across restaurant stations, trains and mentors culinary team members, and helps lead busy service periods. The Sous Chef also manages shifts, participates in pre-shift meetings, responds to guest concerns, and ensures restaurant tasks are completed on time and to quality standards. Working with the Chef de Cuisine, the role coordinates prep lists and waste logs, contributes to inventory, maintains an orderly and stocked walk-in, and assists with ordering and stock levels. The Sous Chef helps open and close the restaurant and ensures the team follows food safety protocols.

Requirements

At least one year of leadership experience in a high-volume kitchen.
At least two years of cooking experience in a high-volume kitchen environment.
Passion for real, good food and willingness to learn new culinary skills.
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.
Team-oriented approach and willingness to contribute wherever needed.
Respect and appreciation for coworkers.
Excellent communication and interpersonal skills, with the ability to adapt to new challenges.
Commitment to mentoring chefs and supporting their development into future restaurant leaders.
Attention to detail, reliability, optimism, and a caring personality.

Responsibilities

Inspire and support the culinary team through kitchen expertise, warm hospitality, and a positive demeanor.
Execute recipes, processes, and procedures consistently across all Naked Farmer stations, and participate in training to build team 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 restaurant ordering systems and assist with managing stock levels needed for service.
Open and close the restaurant using checklists and clear team communication.
Address guest concerns with creative and effective solutions.
Ensure the team follows Department of Health and Naked Farmer food safety protocols.
Mentor and train culinary team members, including through pre-shift meetings and during service.
Help manage shifts and ensure restaurant tasks are completed punctually and to quality standards.