Creative Sous Chef — Lead Beachfront Kitchen & Menu Innovation

Whiskey Joe's Tampa; Tampa (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health plans

Employer 401k with match

Paid vacation

Paid holidays

Paid sick time

Education assistance

Employee assistance program

Monthly reward dollars

Job summary

Whiskey Joe's Tampa is seeking an experienced Sous Chef to oversee kitchen operations in a vibrant waterfront setting. You will work closely with the Executive Chef to maintain top food quality, presentation and hygiene, while guiding the kitchen team and controlling costs.

The role requires leadership, a culinary degree or equivalent experience, and the ability to thrive in a fast-paced, high-volume environment. Evening and weekend availability is expected.

Qualifications

• Proven experience as a Sous Chef in a high-volume, full-service restaurant.
• Culinary degree or equivalent experience required.
• Strong leadership, communication, and organizational skills.

Responsibilities

• Assist Executive Chef in daily kitchen operations, including prep, cooking and plating.
• Develop and execute menu items aligned with standards and guest preferences.
• Supervise and train kitchen staff to maintain a positive, collaborative environment.
• Control inventory, rotate stock and minimize waste while meeting food costs.
• Ensure health, safety and sanitation compliance throughout the kitchen.
• Collaborate on new dishes and seasonal menus with the Executive Chef.
• Oversee equipment maintenance and coordinate with maintenance when needed.
• Manage timely and accurate order execution during service hours.

Skills

Leadership

Food safety

High-volume cooking

Communication

Education

Culinary degree or equivalent experience

Job description

Whiskey Joe's Tampa is seeking an experienced Sous Chef to oversee kitchen operations in a vibrant waterfront setting. You will work closely with the Executive Chef to maintain top food quality, presentation and hygiene, while guiding the kitchen team and controlling costs.

The role requires leadership, a culinary degree or equivalent experience, and the ability to thrive in a fast-paced, high-volume environment. Evening and weekend availability is expected.