Executive Sous Chef — Lead Menu & Events

Redd Hospitality; Saint Petersburg (FL); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in Saint Petersburg, FL, seeks a passionate Kitchen Manager or Executive Sous Chef to lead our culinary team with a strong events focus. You will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of quality, safety, and presentation.

Duties include supervising staff, menu planning with seasonal ingredients, managing inventory and waste, training cooks, and coordinating banquet preparation to ensure timely service during events.

Qualifications

• Proven experience as a Sous Chef or in a similar role.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred.
• Excellent team management and leadership abilities.
• Proficient in inventory management and stock control.
• Creative menu planning and ability to adapt to customer preferences.
• Ability to work under pressure and manage shifts including evenings/weekends/holidays.

Responsibilities

• Assist in preparation and presentation of high-quality dishes.
• Supervise kitchen staff and ensure efficient workflow.
• Collaborate on menu planning and development.
• Manage inventory and ordering while minimizing waste.
• Train and mentor kitchen staff on safety and culinary skills.
• Maintain cleanliness and compliance with health regulations.
• Participate in banquet preparation and execution.
• Monitor food quality during prep and service.

Skills

Sous Chef experience

Food safety knowledge

Team leadership

Menu planning

Inventory management

Banquet service experience

Ability to work under pressure

Job description

Redd Hospitality in Saint Petersburg, FL, seeks a passionate Kitchen Manager or Executive Sous Chef to lead our culinary team with a strong events focus. You will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of quality, safety, and presentation.

Duties include supervising staff, menu planning with seasonal ingredients, managing inventory and waste, training cooks, and coordinating banquet preparation to ensure timely service during events.