Hotel Sous Chef: Hands-On Culinary Leader

StepStone Hospitality; Tampa (FL); On-site; USD 47,000 - 63,000; Full time

Job summary

StepStone Hospitality is recruiting a skilled Sous Chef for Four Points by Sheraton Tampa Airport Westshore to lead daily culinary operations in a fast-paced hotel setting.

You will supervise kitchen staff, ensure consistent food quality and presentation, maintain sanitation standards, and contribute to cost control while collaborating with F&B leadership to deliver exceptional guest experiences.

Qualifications

• Minimum of 2–3 years of progressive culinary experience; hotel background preferred.
• Previous supervisory or lead cook experience preferred.
• Experience in a high-volume full-service hotel/banquet operation desirable.
• Strong knowledge of food preparation, sanitation, food safety, and kitchen operations.

Responsibilities

• Oversee daily kitchen operations across restaurant, banquet, catering, and events.
• Ensure food prepared and presented per recipes, quality standards, portions, and presentation expectations.
• Provide hands-on leadership and direction to cooks during shifts.
• Assist with training, coaching, scheduling, and development of culinary staff.

Skills

Hands-on leadership

Quality-focused

Accountable

Organized

Team-oriented

Guest-focused

Education

Food safety certification

Job description

StepStone Hospitality is recruiting a skilled Sous Chef for Four Points by Sheraton Tampa Airport Westshore to lead daily culinary operations in a fast-paced hotel setting.

You will supervise kitchen staff, ensure consistent food quality and presentation, maintain sanitation standards, and contribute to cost control while collaborating with F&B leadership to deliver exceptional guest experiences.