Sous Chef-250 NX

Crescent Careers•Saint Petersburg, FL

3d•Onsite

About The Position

The Sous Chef is responsible for assisting the Executive Chef in leading all culinary operations for Sundrop Restaurant and Banquets. This role oversees kitchen execution, food quality, team development, sanitation compliance, inventory management, and daily operations while ensuring consistency and excellence across all meal periods and banquet functions. The ideal candidate is a hands-on leader who thrives in a high-volume, upscale hospitality environment and is passionate about developing culinary talent while maintaining exceptional food standards.

Requirements

Minimum 3 years of culinary leadership experience in a hotel, resort, upscale restaurant, or high-volume dining environment
ServServSafe Certification or ability to obtain certification required
Ability to stand and walk for extended periods
Ability to lift up to 50 pounds
Ability to work in a hot, fast-paced kitchen environment
Ability to work flexible schedules, including evenings, weekends, and holidays

Nice To Haves

Previous Sous Chef experience preferred
Banquet and catering experience strongly preferred
Strong knowledge of food preparation techniques, kitchen operations, and food safety standards
Proven ability to lead and motivate culinary teams
Excellent organizational, communication, and time management skills
Ability to manage multiple priorities in a fast-paced environment
Culinary degree preferred but not required

Responsibilities

Assist the Executive Chef in managing daily kitchen operations for Sundrop Restaurant and banquet events
Lead and supervise culinary team members during service and food preparation
Ensure all menu items are prepared according to recipe, quality, and presentation standards
Maintain consistency and execution during breakfast, brunch, dinner, and banquet services
Assist with menu development, recipe creation, and seasonal offerings
Monitor food quality, portion control, and waste management
Support scheduling, training, coaching, and development of culinary team members
Ensure compliance with all food safety, sanitation, and health department regulations
Assist with inventory management, ordering, receiving, and product rotation
Control food costs while maintaining quality and guest satisfaction standards
Collaborate with restaurant, banquet, and hotel leadership teams to ensure seamless operations
Participate in hiring, performance management, and team engagement initiatives