Sous Chef

The Florida Panthers•Sunrise, FL

12d•Onsite

About The Position

The Florida Panthers enter the 2025-26 season as the two-time defending Stanley Cup Champions, having gone to the Stanley Cup Final in each of the past three seasons. The National Hockey League’s southernmost team, the Panthers have reached the postseason in a club-record six consecutive campaigns. The Panthers operate four facilities in Broward County, Florida: Amerant Bank Arena in Sunrise, the Panthers IceDen in Coral Springs, the new state-of-the-art practice facility Baptist Health IcePlex in Fort Lauderdale, as well as the renovated War Memorial Auditorium, which hosts concerts and events for the South Florida faithful. An organization with deep roots in the community, the Panthers are owned by Vincent J. Viola, a graduate of the United States Military Academy at West Point and a veteran of the U.S. Army. Emphasizing a culture of selfless service both on and off the ice, the Panthers pillar program ‘Heroes Among Us’ honors a United States military veteran at every game and the Florida Panthers Foundation has four main focuses including veterans affairs, children's health and education, raising awareness for the endangered Florida panther and growing youth hockey. Job Title: Sous Chef Department: Sanza - Main Kitchen Reports To: Executive Sous Chefs FLSA: Exempt Employment Type : Full-Time Location: Amerant Bank Arena Job Summary: The Sous Chef is the second-in-command in the kitchen, supporting the Chef in overseeing all culinary operations. This role is responsible for supervising kitchen staff, maintaining food quality and consistency, managing inventory and costs, and ensuring compliance with food safety and sanitation standards. The Sous Chef also plays a key role in menu development, staff training, and maintaining a positive and efficient work environment.

Requirements

Culinary degree or equivalent professional experience.
3–5 years of progressive experience in a professional kitchen, including supervisory roles.
Strong leadership and communication skills with the ability to motivate and develop a team.
In-depth knowledge of culinary techniques, menu development, and kitchen operations.
Excellent organizational and time-management abilities.
Ability to thrive in a fast-paced, high-volume environment.

Nice To Haves

Food safety certification (ServSafe or equivalent) preferred.

Responsibilities

Assist the Executive Chef in managing day-to-day kitchen operations.
Supervise, train, and mentor kitchen staff, ensuring high standards of performance and professionalism.
Oversee food preparation and presentation to guarantee consistency, quality, and adherence to recipes.
Collaborate with the Executive Chef on menu planning, specials, and seasonal offerings.
Monitor inventory levels, conduct regular stock checks, and manage ordering to minimize waste and control costs.
Ensure compliance with health, safety, and sanitation regulations in accordance with local and company standards.
Coordinate with front-of-house management to ensure seamless service and guest satisfaction.
Step in and lead the kitchen in the absence of the Executive Chef.
Assist with scheduling, payroll management, and performance reviews.
Maintain a clean. organized, and efficient kitchen environment.