Sou Chef

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

Sous Chef

Four Points by Sheraton Tampa Airport Westshore

Tampa, Florida

Managed by StepStone Hospitality

Position Overview

Four Points by Sheraton Tampa Airport Westshore, managed by StepStone Hospitality, is seeking an experienced, motivated, and hands-on Sous Chef to join our Food & Beverage leadership team.

The Sous Chef will support the day-to-day culinary operations of the hotel, helping ensure consistent food quality, proper preparation, sanitation, cost control, and an exceptional guest experience. This position will work closely with the culinary and Food & Beverage leadership team while providing direct supervision, coaching, and support to kitchen associates.

The ideal candidate is a strong culinary professional who leads by example, thrives in a fast-paced hotel environment, and is comfortable being actively involved in daily kitchen operations.

Key Responsibilities

• Assist in overseeing daily kitchen and culinary operations, including restaurant, banquet, catering, and special-event food production.
• Ensure food is prepared and presented according to established recipes, quality standards, portion specifications, and presentation expectations.
• Provide hands-on leadership and direction to cooks and other culinary associates during assigned shifts.
• Assist with training, coaching, scheduling, and developing culinary team members.
• Monitor food preparation and service to ensure consistency, quality, and timely execution.
• Maintain high standards of sanitation, cleanliness, food safety, and workplace safety throughout the kitchen.
• Ensure compliance with applicable health department requirements, food-handling standards, and hotel policies.
• Monitor food inventory and assist with ordering, receiving, storage, rotation, and proper product handling.
• Support food-cost management through proper portion control, inventory practices, waste reduction, and production planning.
• Assist with banquet and catering preparation and execution.
• Maintain proper labeling, dating, storage, and rotation of food products.
• Conduct routine inspections of kitchen equipment and work areas and report maintenance or safety concerns promptly.
• Assist with menu execution, daily specials, production planning, and culinary initiatives.
• Work collaboratively with Food & Beverage, Banquets, Sales, and hotel leadership to ensure successful events and guest experiences.
• Help maintain appropriate staffing and productivity levels based on business volume.
• Address food-quality concerns promptly and professionally.
• Promote a positive, professional, and respectful work environment.
• Perform other duties as assigned by hotel leadership.

Qualifications

• Minimum of 2–3 years of progressive culinary experience; previous hotel culinary experience strongly preferred.
• Previous supervisory, lead cook, Sous Chef, or similar leadership experience preferred.
• Experience in a full-service hotel, restaurant, banquet, or high-volume culinary operation highly desirable.
• Strong knowledge of food preparation, cooking techniques, sanitation, food safety, and kitchen operations.
• Ability to lead and motivate a diverse culinary team.
• Strong organizational and time-management skills.
• Ability to work effectively in a fast-paced environment while maintaining attention to quality and detail.
• Food safety certification preferred or ability to obtain required certification.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on business needs.
• Ability to meet the physical requirements associated with working in a professional kitchen environment.

What We're Looking For

• Hands-On – willing to work alongside the team and lead from the kitchen floor.
• Quality-Focused – takes pride in food preparation, presentation, and consistency.
• Accountable – follows through and holds the team to established standards.
• Organized – effectively manages preparation, inventory, sanitation, and daily priorities.
• Team-Oriented – builds positive working relationships across the Food & Beverage operation.
• Guest-Focused – understands that every plate contributes to the overall guest experience.

Compensation

$55,000 annually

About StepStone Hospitality

StepStone Hospitality is committed to delivering exceptional hospitality experiences while creating an environment where associates can develop, contribute, and grow. We value teamwork, accountability, service excellence, and strong operational performance.

Join our team at Four Points by Sheraton Tampa Airport Westshore and be part of a hospitality organization where your leadership and culinary expertise can make an impact.

Equal Employment Opportunity

• StepStone Hospitality is an Equal Opportunity Employer. We provide equal employment opportunities to all applicants and associates without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected by applicable federal, state, or local law.