Hands-On Hotel Sous Chef: Lead Kitchen & Events

StepStone-Hospitality-Inc; Tampa (FL); On-site; USD 55,000 - 72,000; Full time

Job summary

Four Points by Sheraton Tampa Airport Westshore, managed by StepStone Hospitality, is seeking an experienced Sous Chef to join our Food & Beverage leadership team. The Sous Chef will support day-to-day culinary operations, ensuring quality, sanitation, cost control, and an exceptional guest experience.

Ideal candidate leads by example, brings 2–3 years of progressive hotel culinary experience, and thrives in a fast-paced environment while coaching kitchen staff and coordinating with banquet and

Qualifications

• Minimum of 2–3 years of progressive culinary experience; previous hotel culinary experience strongly preferred.
• Previous supervisory, lead cook, Sous Chef, or similar leadership experience preferred.
• Experience in a full-service hotel, restaurant, banquet, or high-volume culinary operation highly desirable.
• Strong knowledge of food preparation, cooking techniques, sanitation, food safety, and kitchen operations.
• Ability to lead and motivate a diverse culinary team.
• Strong organizational and time-management skills.
• Ability to work effectively in a fast-paced environment while maintaining attention to quality and detail.
• Food safety certification preferred or ability to obtain required certification.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on business needs.
• Ability to meet the physical requirements associated with working in a professional kitchen environment.

Responsibilities

• Assist in overseeing daily kitchen and culinary operations, including restaurant, banquet, catering, and special-event food production.
• Ensure food is prepared and presented according to established recipes, quality standards, portion specifications, and presentation expectations.
• Provide hands‑on leadership and direction to cooks and other culinary associates during assigned shifts.
• Assist with training, coaching, scheduling, and developing culinary team members.
• Monitor food preparation and service to ensure consistency, quality, and timely execution.
• Maintain high standards of sanitation, cleanliness, food safety, and workplace safety throughout the kitchen.
• Ensure compliance with applicable health department requirements, food‑handling standards, and hotel policies.
• Monitor food inventory and assist with ordering, receiving, storage, rotation, and proper product handling.
• Support food‑cost management through proper portion control, inventory practices, waste reduction, and production planning.
• Assist with banquet and catering preparation and execution.
• Maintain proper labeling, dating, storage, and rotation of food products.
• Conduct routine inspections of kitchen equipment and work areas and report maintenance or safety concerns promptly.
• Assist with menu execution, daily specials, production planning, and culinary initiatives.
• Work collaboratively with Food & Beverage, Banquets, Sales, and hotel leadership to ensure successful events and guest experiences.
• Help maintain appropriate staffing and productivity levels based on business volume.
• Address food‑quality concerns promptly and professionally.
• Promote a positive, professional, and respectful work environment.
• Perform other duties as assigned by hotel leadership.

Skills

Culinary leadership

Supervisory experience

Food safety

Kitchen operations

Inventory control

Job description

Four Points by Sheraton Tampa Airport Westshore, managed by StepStone Hospitality, is seeking an experienced Sous Chef to join our Food & Beverage leadership team. The Sous Chef will support day-to-day culinary operations, ensuring quality, sanitation, cost control, and an exceptional guest experience.

Ideal candidate leads by example, brings 2–3 years of progressive hotel culinary experience, and thrives in a fast-paced environment while coaching kitchen staff and coordinating with banquet and