Sous Chef

Hellas Bakery & Pita • Tarpon Springs, FL

7d • Onsite

About The Position

As a Sous Chef at Hellas, you are the bridge between leadership and the kitchen team, ensuring every area runs efficiently, every plate meets quality standards, and every process follows cleanliness and safety procedures. You will work side-by-side with the Kitchen Manager to oversee cooking, prep, and plating, while supporting team members across all stations. Your role is critical in delivering a consistent, high-quality dining experience.

Requirements

• Proven experience as a Lead Line Cook or Sous Chef. (3+ years preferred)
• Strong communication and leadership skills with a team-first mindset.
• Expertise in BOH operations, cooking techniques, and kitchen safety.
• Ability to thrive in a fast-paced, high-volume environment.
• Comprehensive knowledge of all BOH positions (dish, prep, expo, grill, fry, and all cooking stations), cooking techniques, ingredients, equipment, and kitchen processes.
• Current Food Manager Certification (required).
• Flexible availability, including mornings, nights, weekends, and holidays.
• Must be quick, have the ability to multitask and have an eye for detail
• Must be able to use a variety of kitchen utensils and tools such as grinders and chopping knives
• A minimum of 4 years in a sous chef or similar position
• Good communication skills both verbal and written
• Able to communicate with coworkers, wait staff and management
• Must possess the ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.
• Must be able to work independently as well as in a team environment

Nice To Haves

• Familiarity with Microsoft Office Suite, Margin Edge, Jolt, HotSchedules, Aloha, or Krunch, is preferred
• Culinary Degree or certificate is preferred
• Degree from a post-secondary culinary arts training program is desirable

Responsibilities

• Lead from the line during peak shifts, cooking and plating to Hellas’ high standards.
• Direct opening/closing procedures with precision and organization.
• Train and mentor BOH staff on techniques, recipes, station setup, and efficiency while fostering teamwork.
• Oversee all BOH operations from cooking, prep, and dish to support and flow for smooth workflow and timely tickets.
• Maintain quality control by tasting, testing, and inspecting food through line checks and inspections throughout service.
• Assist with inventory, ordering, and rotation to ensure freshness, control costs, and reduce waste.
• Manage and oversee assigned departments within the kitchen and be capable of hiring, training, performance management and inventory within those assigned departments.
• Uphold safety, sanitation, and equipment standards to keep the kitchen guest-ready.
• Partner with FOH leaders for smooth communication, timing, and special requests.
• Resolve conflicts quickly and effectively, from guest concerns to employee performance to operational issues.
• Set the pace, stay positive under pressure, and inspire your team to deliver their best.

Benefits

• Health insurance with a large employer contribution (FT)
• Vision, dental, life, Short Term and Long-Term disability and accident insurance also available
• Pet insurance and Pet discount programs (FT and PT)
• Employer sponsored 401(k)
• Health reward program included with the medical
• Financial Fitness program to help you stay on top of your financial goals.
• Employee Assistance program to help with work and life issues.
• Growth Opportunities for those who want to further their career.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree