Lead Sous Chef — Waterfront Tampa Opening Kitchen

Tao Group Hospitality; Tampa (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Coverage

401(k) Retirement Program withEmployer

Life and Disability Insurance Plans

Ancillary Insurance Plans

Employee Assistance Program

Fertility & Family Forming Support and

Pet Insurance

Employee Discounts

TAO Savings Marketplace

Time off and much more!

Job summary

Tao Group Hospitality is expanding two new venues at Hotel Cala in Tampa. As a Sous Chef, you will supervise heart-of-house operations, lead a team, coach staff, and maintain high standards for safety, sanitation, and quality.

You will help with menu planning and training to ensure seamless kitchen performance and guest satisfaction. The role requires 2–3 years of supervisory experience in fast-paced kitchens, strong leadership, and collaboration with culinary and service teams.

Qualifications

• Minimum 2-3 years of culinary supervisory/managerial experience in a high-volume kitchen.
• Two-year associate degree in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, coaching, team-building, problem-solving and leadership skills required.

Responsibilities

• Supervise daily heart-of-house operations and staff per policies.
• Interviewing, hiring, and training new applicants; develop subordinates.
• Schedule departments and manage team development.
• Ensure safety, quality, and recipe accuracy; comply with health and sanitation standards.
• Oversee execution of service, catering, take-out, delivery, and events.

Skills

Leadership

Communication

Problem solving

Team building

Education

Associate degree in Culinary Arts

Tools

POS systems

MS Office

Job description

Tao Group Hospitality is expanding two new venues at Hotel Cala in Tampa. As a Sous Chef, you will supervise heart-of-house operations, lead a team, coach staff, and maintain high standards for safety, sanitation, and quality.

You will help with menu planning and training to ensure seamless kitchen performance and guest satisfaction. The role requires 2–3 years of supervisory experience in fast-paced kitchens, strong leadership, and collaboration with culinary and service teams.