Creative Sous Chef: Menu Innovation & Kitchen Leadership

Westmont Group; Tampa (FL); On-site; USD 48,000 - 64,000; Full time

Job summary

Embassy Suites by Hilton Tampa Airport Westshore Hotel seeks a skilled Sous Chef to support the Executive Chef in a high-volume hotel kitchen. You will help develop menus, oversee food preparation, and uphold hygiene and food safety standards to ensure top-quality servings.

You will lead and mentor kitchen staff, manage inventory, supervise daily operations, and collaborate on recipes and plating quality. The role requires strong leadership, organization, and the ability to work evenings and

Qualifications

• Proven experience as a Sous Chef or kitchen manager.
• Strong knowledge of culinary techniques.
• Experience in menu development and recipe creation.
• Comprehensive understanding of kitchen hygiene and food safety regulations.
• Excellent leadership and communication skills to manage kitchen staff effectively.

Responsibilities

• Assist the Executive Chef in planning and developing menus reflecting creativity and seasonal availability.
• Ensure food quality, presentation, and consistency meet hotel/restaurant standards.
• Supervise and coordinate daily kitchen operations, including food preparation and presentation.
• Train, mentor, and manage kitchen staff to maintain high performance and teamwork.
• Monitor inventory levels and order supplies to prevent shortages and minimize waste.
• Oversee plating and presentation to ensure consistency and quality in every dish.
• Manage kitchen operations in the absence of the Executive Chef.

Skills

Sous Chef experience

Culinary techniques

Menu development

Food safety regulations

Leadership

Inventory management

Team management

Communication skills

Organization

Creativity in plating

Education

Culinary degree or certification

Job description

Embassy Suites by Hilton Tampa Airport Westshore Hotel seeks a skilled Sous Chef to support the Executive Chef in a high-volume hotel kitchen. You will help develop menus, oversee food preparation, and uphold hygiene and food safety standards to ensure top-quality servings.

You will lead and mentor kitchen staff, manage inventory, supervise daily operations, and collaborate on recipes and plating quality. The role requires strong leadership, organization, and the ability to work evenings and