Senior Chef - Tampa, FL

GetJobSmart; Tampa (FL); On-site; USD 45,000 - 64,000; Full time

Benefits offered by this job

Benefits package

Job summary

Bridgeway Valley Inc. in Tampa, FL is seeking a Senior Chef to lead our kitchen team in a fast-paced, high-volume restaurant. You will oversee daily operations, menu development, and ensure culinary excellence with a focus on Southern-inspired cuisine.

You will mentor line cooks, manage inventory, uphold food safety standards, and collaborate with the executive team to align menus with guest feedback and business goals. This role offers growth opportunities and a dynamic culinary environment.

Qualifications

• Minimum 3 years of professional kitchen experience, with at least 1 year in a leadership role.
• Proven track record in a high-volume restaurant.
• Strong knowledge of Southern, comfort food, or craft cocktail pairings.
• Certification in food safety (ServSafe) and familiarity with health department regulations.
• Excellent organizational skills and multitasking ability.
• Bilingual Spanish/English preferred but not mandatory.
• Valid work authorization to operate in the United States.

Responsibilities

• Direct and mentor a kitchen team of line cooks, prep cooks, and assistants during peak hours.
• Develop and refine seasonal menus highlighting local ingredients while balancing cost.
• Oversee food safety, sanitation and health regulation compliance.
• Train staff on workflows, portions and plating for consistency.
• Collaborate with the executive team to align menus with business goals and trends.
• Manage inventory and supplier relationships to minimize waste.
• Create and maintain SOPs for kitchen operations (prep, cooking, plating).
• Represent the restaurant at local events to expand brand visibility.
• Lead in a high-volume, fast-paced environment with weekend coverage.

Skills

Leadership

Menu development

Culinary excellence

Multitasking

Guest experience

Education

ServSafe certification

Job description

Bridgeway Valley Inc. seeks a Senior Chef to lead our kitchen team in Tampa, FL. This full-time role involves overseeing daily operations, menu development, and ensuring culinary excellence in our modern, high-volume restaurant setting. Located near downtown Ybor City, the position offers a dynamic, fast-paced environment where food quality and guest satisfaction are top priorities.

As a Senior Chef, you will manage daily kitchen operations, develop and refine menus, and ensure high standards of food preparation and presentation. You will collaborate with the kitchen team to maintain a positive and productive work environment, and implement strategies to enhance culinary excellence.

You will work in a collaborative kitchen culture at Bridgeway Valley Inc. in Tampa, FL. The workplace is modern and located near downtown Ybor City, providing a vibrant and engaging environment for culinary professionals.

The salary range for this position is $45,000 - $63,613. The role includes a comprehensive benefits package, offering opportunities for professional growth and the chance to shape the culinary direction of a respected Tampa dining destination.

To be successful in this role, you must have extensive culinary experience and a strong background in menu development. You should be able to lead and motivate a kitchen team, and have a passion for creating elevated Southern cuisine and craft cocktails.

The deadline for applications is November 21, 2026, and late submissions will not be considered.

• Direct and mentor a kitchen team of line cooks, prep cooks, and assistants to ensure seamless, high-quality service during peak hours (including weekends and events).
• Develop and refine seasonal menus that highlight fresh, locally sourced ingredients while maintaining cost efficiency and profitability.
• Oversee food safety, sanitation, and compliance with health department regulations to uphold the highest standards of hygiene.
• Train staff on kitchen workflows, portion control, and plating techniques to maintain consistency across all service periods.
• Collaborate with the executive team to align menu offerings with business goals, guest feedback, and market trends.
• Manage inventory and supplier relationships to minimize waste and ensure ingredient quality for menu items.
• Create and maintain standard operating procedures (SOPs) for kitchen operations, including prep, cooking, and plating.
• Represent the restaurant at local food festivals, partnerships, or community events to expand brand visibility.
• Minimum 3 years of professional kitchen experience, with at least 1 year in a leadership role (e.g., sous chef, head chef, or team lead).
• Proven track record in a high-volume restaurant or similar fast-paced culinary environment.
• Strong knowledge of Southern, comfort food, or craft cocktail pairings (a plus, but not required).
• Certification in food safety (ServSafe) and familiarity with health department regulations.
• Excellent organizational skills with the ability to multitask in a fast-paced setting.
• Bilingual (Spanish/English) skills preferred but not mandatory.
• Valid work authorization to operate in the United States.
• Passion for creative plating, flavor development, and guest experience-you'll be the face of our kitchen!