Event Kitchen Sous Chef — Tampa

Aramark; Tampa (FL); On-site; USD 52,000 - 78,000; Full time

Job summary

Aramark in Tampa, FL is seeking a Sous Chef at the Tampa Convention Center to support dining experiences for conferences, galas, trade shows, and large-scale events where precision, creativity, and teamwork are essential. You will work with the Executive Chef to drive kitchen operations and ensure every event is delivered with consistency and hospitality.

You will train and lead kitchen staff, develop menus, and uphold safety and sanitation standards to maintain high quality across all services.

Qualifications

• 2–3 years of experience in a related kitchen role.
• 2–3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Advanced knowledge of food preparation principles and practices.
• Experience managing people and solving problems.
• Strong communication skills (oral, reading, and writing).

Responsibilities

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes and standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrate techniques

Skills

People management

Communication skills

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark in Tampa, FL is seeking a Sous Chef at the Tampa Convention Center to support dining experiences for conferences, galas, trade shows, and large-scale events where precision, creativity, and teamwork are essential. You will work with the Executive Chef to drive kitchen operations and ensure every event is delivered with consistency and hospitality.

You will train and lead kitchen staff, develop menus, and uphold safety and sanitation standards to maintain high quality across all services.