Hotel Sous Chef - Hands-On Kitchen Leader

StepStone Hospitality; Tampa (FL); Hybrid; USD 45,000 - 65,000; Full time

Job summary

StepStone Hospitality seeks an experienced Sous Chef for Four Points by Sheraton Tampa Airport Westshore to join the Food & Beverage leadership team. The role supports day-to-day culinary operations, ensuring consistent food quality, sanitation, cost control, and an exceptional guest experience.

The Sous Chef will supervise kitchen staff, train team members, and collaborate with culinary and F&B leadership to deliver restaurant, banquet, and event services in a fast-paced hotel environment.

Qualifications

• 2–3 years progressive culinary experience, hotel or similar environment preferred.
• Supervisory or sous chef leadership experience preferred.
• Experience in a full-service hotel, restaurant, banquet, or high-volume operation desired.
• Strong knowledge of food preparation, sanitation, and kitchen operations.
• Flexible schedule including early mornings, evenings, weekends, and holidays.

Responsibilities

• Oversee daily kitchen operations for restaurant, banquet, catering, and events.
• Ensure food is prepared and presented according to recipes, standards, portions, and presentation.
• Provide hands-on leadership and direction to cooks during shifts.
• Train, coach, and schedule culinary team members.
• Monitor food preparation, service quality, and timely execution.
• Maintain sanitation, cleanliness, food safety, and workplace safety.
• Ensure compliance with health department requirements and hotel policies.
• Assist with inventory, ordering, receiving, storage, rotation, and product handling.
• Support food-cost management through portion control and waste reduction.
• Participate in menu execution, production planning, and culinary initiatives.
• Collaborate with F&B, Banquets, Sales, and leadership to guarantee successful events.

Skills

Hands-on leadership

Food safety

Team supervision

High-volume kitchen

Job description

StepStone Hospitality seeks an experienced Sous Chef for Four Points by Sheraton Tampa Airport Westshore to join the Food & Beverage leadership team. The role supports day-to-day culinary operations, ensuring consistent food quality, sanitation, cost control, and an exceptional guest experience.

The Sous Chef will supervise kitchen staff, train team members, and collaborate with culinary and F&B leadership to deliver restaurant, banquet, and event services in a fast-paced hotel environment.