Hands-On Sous Chef, Hotel Banquet & Dining

Four Points by Sheraton; Tampa (FL); On-site; USD 55,000 - 73,000; 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 the day-to-day culinary operations of the hotel, helping ensure consistent food quality, proper preparation, sanitation, cost control, and an exceptional guest experience.

This position will work closely with the culinary and Food & Beverage leadership team while providing direct supervision, coaching, and

Qualifications

• Minimum 2–3 years of progressive culinary experience; hotel experience preferred.
• Previous supervisory or lead cook experience preferred.
• Experience in a full-service hotel, restaurant, banquet, or high-volume operation desirable.
• Strong knowledge of food preparation, cooking techniques, sanitation, and kitchen operations.
• Ability to lead and motivate a diverse culinary team.
• Ability to work a flexible schedule including early mornings, evenings, weekends, and holidays.

Responsibilities

• Oversee daily kitchen and culinary operations for restaurant, banquet, catering.
• Ensure food prepared to recipes, standards, portions, and presentation.
• Provide hands-on leadership to cooks during shifts.
• Train, coach, schedule, and develop culinary team members.
• Monitor sanitation, safety, and kitchen cleanliness.
• Assist with inventory, ordering, storage, rotation, and product handling.
• Support food-cost management through portion control and waste reduction.
• Collaborate with F&B, Banquets, Sales, and leadership on events.

Skills

Hands-On

Quality-Focused

Accountable

Organized

Team-Oriented

Guest-Focused

Leadership

Food Safety

Time Management

Coaching

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 the day-to-day culinary operations of the hotel, helping ensure consistent food quality, proper preparation, sanitation, cost control, and an exceptional guest experience.

This position will work closely with the culinary and Food & Beverage leadership team while providing direct supervision, coaching, and