Sous Chef

Pyramid Global Hospitality•Tampa, FL

25d•$60,000 - $65,000•Onsite

About The Position

The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

Requirements

Be familiar with basic and advance cooking methods.
Flexibility with availability, especially weekends and holidays.
Experience as a cook in a high volume professional kitchen
Working knowledge of food allergies, dietary restrictions, and food safety practices.
Understanding of proper cooking temperatures, knife skills, and safe food handling procedures.
Knowledge of health regulations and food safety standards.
Current Food Handler Certification or ability to obtain one upon hire.
Strong organizational and time management skills.
Ability to work independently as well as collaboratively within a team environment.
Comfortable standing and moving throughout a shift in a fast-paced kitchen setting.
Ability to safely lift and carry up to 50 pounds with or without reasonable accommodation.
Passion for delivering exceptional food quality and guest experiences.
Positive attitude, strong work ethic, and enthusiasm for the culinary profession.

Responsibilities

Help attract, develop, and retain top culinary talent while fostering a positive team culture.
Support daily ordering and inventory management in the absence of the Executive Chef, using established par levels for outlets, employee dining, and banquets.
Assist with various culinary operations as needed, including cooking, stewarding, and other kitchen support functions.
Participate in regular kitchen walkthroughs to help identify opportunities for maintenance, cleanliness, safety, and operational improvements.
Lead or support daily team briefings to ensure preparedness and effective communication.
Represent the culinary team at departmental and leadership meetings, including F&B, BEO, and safety meetings.
Serve as a positive role model by demonstrating professionalism, teamwork, and culinary excellence.
Assist in managing departmental expenses and identifying opportunities to support budget and profitability goals.
Maintain a strong understanding of food allergies and dietary restrictions to help ensure an exceptional and safe guest experience.
Partner with the culinary team to keep prep sheets current and support their consistent use.
Help oversee kitchen closing procedures and collaborate with stewarding teams to maintain a clean and organized work environment.
Assist the Executive Chef with menu development, recipe costing, seasonal updates, and special culinary offerings.