Sous Chef - Craft Tampa

Manthey Hospitality•Tampa, FL

7d•$65,000•Onsite

About The Position

Craft Tampa is redefining waterfront dining with its elegant 121-foot European-inspired dining vessel, offering an elevated brunch and dinner experience while cruising through downtown Tampa. Featuring an open-concept kitchen and chef-driven cuisine, Craft provides a unique culinary environment. The Sous Chef will serve as the right hand to the Executive Chef, leading daily kitchen operations, inspiring the culinary team, and ensuring exceptional plate execution.

Requirements

Minimum of 3 years of progressive culinary experience, including leadership responsibilities.
Strong knowledge of culinary techniques, food preparation, and kitchen operations.
Proven leadership skills with the ability to motivate and develop team members.
Excellent organizational, communication, and time management skills.
Ability to remain calm and effective in a fast-paced, high-volume environment.
Knowledge of food safety, sanitation, and HACCP standards.
Flexible availability, including evenings, weekends, and holidays.

Nice To Haves

Previous experience as a Sous Chef, Lead Line Cook, or similar supervisory role preferred.

Responsibilities

Assist the Executive Chef in overseeing all daily kitchen operations.
Lead and supervise line cooks and kitchen team members during service.
Prepare and execute menu items according to established recipes and presentation standards.
Ensure food quality, consistency, and timely execution throughout every service.
Assist with menu development, seasonal offerings, and daily specials.
Train, coach, and mentor culinary team members while fostering a positive team culture.
Step into the Executive Chef's role when needed to ensure seamless operations.
Maintain a clean, organized, and sanitary kitchen environment.
Ensure compliance with all food safety, sanitation, and health regulations.
Monitor food preparation, portion control, and presentation standards.
Assist with inventory management, ordering, receiving, and product rotation.
Manage food costs by minimizing waste and maximizing efficiency.
Support exceptional guest experiences through consistent culinary excellence.