Sous Chef

Straz Center for the Performing Arts•Tampa, FL

9d•Onsite

About The Position

Be a Star at Straz Center for the Performing Arts! The Sous Chef assists the Chef de Cuisine with the preparation of all food services venues for the Straz Center for the Performing Arts, including catering events. This position assumes the general responsibilities of the Executive Chef in his absence. Located in downtown Tampa, the 335,000 square-foot Straz Center, one of the largest performing arts complexes in the country, offers a team-based work environment that shows our dedication to the community every day.

Requirements

Ability to work a flexible work schedule which includes evenings, weekends, and holidays in order to prepare food for scheduled events.
Demonstrated commitment to the principles of outstanding food and customer service.
Self-motivated and able to work with limited supervision.
Ability to work effectively under pressure and meet required deadlines.
Excellent organization and planning skills.
Ability to define problems and recommend appropriate solutions.
Ability to communicate in an articulate and effective manner both verbally and in writing when communicating with staff, vendors, and guests.
Understanding of proper food storage and inventory control.
Ability to work within a parameter of cost control systems.
Good financial background with the ability to interpret budgets and to forecast sales and expenses.
Ability to keep the necessary proprietary information confidential.
College degree or certification of completion in full culinary program.
A minimum of three years' management experience in multi-faceted full-service restaurant with banquet and catering experience.
Expertise in food preparation and execution.
Experience with food cost purchasing and scheduling procedures.
Sanitation certification required.
Certified Serve Safe Food Handler.

Nice To Haves

Negotiation skills preferred.

Responsibilities

Oversees and supervises all food preparation and presentation adhering to proper state and health regulations.
Manages the kitchen which includes hiring, overseeing day-to-day work, providing feedback, and training, and managing all aspects of performance.
Assists the Chef de Cuisine with the purchasing of food and maintains high standard of food quality.
Ensures proper counts and proper timing of service and the best quality selection at the lowest prices.
Weights and measures all goods to assure proper deliveries and secures all food storage when not in use.
Keeps all preparation equipment clean and in good working condition.
Maintains and supervises sanitation standards of the kitchen.
Reports repair needs to the Chef de Cuisine or the VP of Food & Beverage.
Supervises the Utility Kitchen Workers and Cooks.
Assumes general responsibilities of Chef de Cuisine in his absence.