Sous Chef

J.C. Newman Cigar Co.•Tampa, FL

13d•Onsite

About The Position

J.C. Newman Cigar Co., a historic cigar company in Tampa's Ybor City, is opening a new hospitality destination called the El Reloj District in late 2026. This district will include a classic American restaurant, a premium cigar lounge, and guest rooms. The company is seeking a Sous Chef to support and lead culinary operations across these new ventures. This role offers an exciting opportunity to join a growing hospitality team, shape daily kitchen operations, mentor team members, and deliver exceptional culinary experiences within a significant historic property.

Requirements

Minimum of 2 years of culinary leadership or kitchen management experience.
Strong culinary knowledge and a passion for cooking and hospitality.
Excellent organizational, communication, and problem-solving skills.
Strong attention to detail and the ability to multitask in a fast-paced environment.
Knowledge of food allergies, dietary restrictions, safe food handling, and Department of Health standards.
A collaborative leadership style with the ability to teach, mentor, motivate, and develop kitchen team members.
Basic computer proficiency, including Microsoft Word, Excel, and inventory management systems.

Nice To Haves

Experience developing and implementing menu items is preferred.
Culinary school education is a plus.
Food protection certification or equivalent food safety certification is preferred.
Food Handler Card preferred.

Responsibilities

Oversee daily kitchen operations across restaurant service, room service, private events, and inn amenities.
Ensure all menu items are prepared on time, according to recipe specifications, and meet established quality, consistency, and presentation standards.
Oversee daily kitchen production and execution for breakfast, lunch, dinner, room service, and private events.
Conduct standardized line checks to ensure food is fresh, properly prepared, properly stocked, and service-ready.
Maintain a clean, organized, and sanitary kitchen while ensuring compliance with all food safety, health, and workplace safety standards.
Collaborate closely with front-of-house leadership to ensure smooth service execution and foster a respectful, team-oriented environment.
Support the kitchen team during service, including assisting line cooks and helping manage daily workflow and production needs.
Assist with scheduling, labor management, payroll budgets, family meals, and maintaining an efficient back-of-house operation.
Ensure timely product ordering, maintain strong vendor relationships, and monitor kitchen equipment to ensure proper and safe operation.
Support menu development, seasonal offerings, culinary innovation, and the training, mentoring, and development of kitchen team members.
Promote a positive culture of learning, accountability, teamwork, and operational excellence while maintaining the highest standards of food quality and guest experience.