Sous Chef

Mainsail Lodging & Development•Tampa, FL

29d•Onsite

About The Position

The Sous Chef at Elevage Restaurant will play a crucial role in assisting the Executive Chef in managing kitchen operations. The Sous Chef will be responsible for ensuring the highest standards of food quality, hygiene, and presentation while fostering a positive and collaborative environment for the culinary team. This position involves hands-on supervision and support in food preparation, menu development, inventory management, and team leadership.

Requirements

A high school diploma or equivalent is required.
Minimum of two (2) years of experience in a professional kitchen, with at least one (1) year in a supervisory role.
Strong knowledge of food preparation techniques, kitchen equipment, and health and safety standards.
Ability to work in a fast-paced environment while maintaining attention to detail.
Excellent communication and leadership skills.

Nice To Haves

A culinary degree or certification is preferred.

Responsibilities

Assist the Chef de Cuisine in day-to-day kitchen operations, including food preparation, cooking, and plating.
Supervise kitchen staff to ensure adherence to recipes, portion control, and presentation standards.
Coordinate with front-of-house staff to ensure timely and accurate food delivery during service hours.
Ensure all food products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
Monitor food and labor costs and work to optimize efficiency without compromising quality.
Assist in creating and updating menus, including specials and seasonal items.
Conduct regular kitchen inspections to ensure health, safety, and sanitation regulations compliance.
Train and mentor kitchen staff, including line cooks, prep cooks, and dishwashers, fostering skill development and teamwork.
Oversee inventory management, including ordering supplies, managing stock levels, and minimizing waste.
Step in to assist with cooking or other kitchen tasks during peak hours or staff shortages.
Ensure proper use and maintenance of kitchen equipment and appliances.
Maintain a clean, organized, and safe kitchen environment at all times.
Must have open schedule availability, including nights, weekends, and holidays.