Sous Chef

Hellas Bakery & Pita•Tarpon Springs, FL

19d

About The Position

As a Sous Chef at Hellas, you are the bridge between leadership and the kitchen team; ensuring every area runs efficiently, every plate meets our quality standards, and every process follows our cleanliness and safety procedures. You’ll work side-by-side with the Kitchen Manager to oversee cooking, prep, and plating, while supporting team members across all stations. From upholding health code compliance to managing workflow and keeping the kitchen spotless, your role is critical in delivering the consistent, high-quality dining experience our guests expect. About Us: Hellas Bakery & Pita is a family-owned and operated landmark located in the heart of Tarpon Springs, Florida. For over 50 years, we’ve proudly served authentic Greek pastries, breads, and meals to locals and visitors alike. Our team is passionate about hospitality, tradition, and delivering top-quality food and service. At Hellas, we foster a warm, team-oriented environment where both our guests and employees feel like family.

Requirements

Proven experience as a Lead Line Cook or Sous Chef. (3+ years preferred)
Strong communication and leadership skills with a team-first mindset.
Expertise in BOH operations, cooking techniques, and kitchen safety.
Ability to thrive in a fast-paced, high-volume environment.
Comprehensive knowledge of all BOH positions (dish, prep, expo, grill, fry, and all cooking stations), cooking techniques, ingredients, equipment, and kitchen processes.
Current Food Manager Certification (required).
Flexible availability, including mornings, nights, weekends, and holidays.

Nice To Haves

Familiarity with Microsoft Office Suite, Margin Edge, Jolt, HotSchedules, Aloha, or Krunch, is preferred
Culinary Degree or certificate is preferred

Responsibilities

Lead from the line during peak shifts, cooking and plating to Hellas’ high standards.
Direct opening/closing procedures with precision and organization.
Train and mentor BOH staff on techniques, recipes, station setup, and efficiency while fostering teamwork.
Oversee all BOH operations from cooking, prep, and dish to support and flow for smooth workflow and timely tickets.
Maintain quality control by tasting, testing, and inspecting food through line checks and inspections throughout service.
Assist with inventory, ordering, and rotation to ensure freshness, control costs, and reduce waste.
Manage and oversee assigned departments within the kitchen and be capable of hiring, training, performance management and inventory within those assigned departments.
Uphold safety, sanitation, and equipment standards to keep the kitchen guest-ready.
Partner with FOH leaders for smooth communication, timing, and special requests.
Resolve conflicts quickly and effectively, from guest concerns to employee performance to operational issues.
Set the pace, stay positive under pressure, and inspire your team to deliver their best.

Benefits

Salary based on prior experience
Health insurance with a large employer contribution (FT)
Vision, dental, life, Short Term and Long-Term disability and accident insurance also available
Pet insurance and Pet discount programs (FT and PT)
Employer sponsored 401(k)
Health reward program included with the medical
Financial Fitness program to help you stay on top of your financial goals.
Employee Assistance program to help with work and life issues.
Growth Opportunities for those who want to further their career.
Great staff!
Team oriented.