Lead Sous Chef: Fast-Paced Kitchen & Benefits

Bern's Steak House; Tampa (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Holiday bonus shift pay

Tenured PTO accrual

Health plan options

Life Insurance

Bereavement Pay

Employee discounts

Free parking

Education opportunities

401K Employer Match

Job summary

Bern's Steak House is seeking a Sous Chef to lead kitchen teams, uphold high standards of food preparation, and support the Executive Chef and ownership. Responsibilities include staff training, scheduling, and maintaining professional conduct with guests and team members.

The ideal candidate will have strong leadership, at least five years of culinary experience, and proven ability to work under pressure in a fast-paced, high‑volume environment.

Qualifications

• High School diploma or higher.
• Five years culinary experience required.
• Excellent interpersonal and communication skills.
• Ability to use technology (tablets, Email, Spreadsheets).

Responsibilities

• Assist in maintaining a motivated, interactive team.
• Assist with training staff and development of team.
• Oversee daily kitchen operations and ensure food prep and execution meet standards.
• Maintain professionalism with team, managers, and guests.
• Schedule team members and adjust as needed; manage coverage and shifts.
• Resolve team member issues and manage on-time service under pressure.
• Ensure sanitation and Serv-Safe compliance across kitchen areas.

Skills

Leadership

Team management

Communication

Training staff

Working under pressure

Education

High school diploma or higher

Five years culinary experience

Tools

Tablets

Email

Spreadsheets

Job description

Bern's Steak House is seeking a Sous Chef to lead kitchen teams, uphold high standards of food preparation, and support the Executive Chef and ownership. Responsibilities include staff training, scheduling, and maintaining professional conduct with guests and team members.

The ideal candidate will have strong leadership, at least five years of culinary experience, and proven ability to work under pressure in a fast-paced, high‑volume environment.