Heritage Kitchen Sous Chef – Lead Culinary & Events

J.C. Newman Cigar Co; Tampa (FL); Sur place; USD 60 000 - 70 000; Plein temps

Avantages offerts par ce poste

Medical, vision, dental insurance

401(k) with company match

Life insurance

Short-term disability

Long-term disability

Paid time off

Résumé du poste

J.C. Newman Cigar Co. in Tampa’s historic Ybor City is expanding its hospitality footprint with Elaine's, Stanford's Cigar Club, and The Inn at El Reloj.

The Sous Chef will partner with the Executive Chef to shape daily kitchen operations, mentor staff, and deliver exceptional dining experiences across multiple venues in a landmark property. We seek a hands-on leader with at least 2 years of culinary leadership, strong organizational skills, and a commitment to high standards of food safety and

Qualifications

• Minimum of 2 years of culinary leadership or kitchen management experience.
• Strong culinary knowledge and a passion for cooking and hospitality.
• Knowledge of food allergies and safe food handling; DOH standards.

Responsabilités

• Oversee daily kitchen operations across restaurant service, room service, and events.
• Lead by example to ensure consistency, sanitation and operational excellence.
• Collaborate with front-of-house leadership for smooth service execution.
• Assist with scheduling, labor management and daily workflow.

Connaissances

Leadership

Teamwork

Culinary excellence

Communication

Organization

Problem-solving

Multitasking

Food safety

Menu development

Mentoring

Computer literacy

Formation

Culinary school education

Outils

Word

Excel

Inventory management systems

Description du poste

J.C. Newman Cigar Co. in Tampa’s historic Ybor City is expanding its hospitality footprint with Elaine's, Stanford's Cigar Club, and The Inn at El Reloj.

The Sous Chef will partner with the Executive Chef to shape daily kitchen operations, mentor staff, and deliver exceptional dining experiences across multiple venues in a landmark property. We seek a hands-on leader with at least 2 years of culinary leadership, strong organizational skills, and a commitment to high standards of food safety and