Sous Chef

Killearn Club; Tallahassee (FL); On-site; USD 42,000 - 64,000; Full time

Job summary

Withers Hospitality Services in Tallahassee, FL is seeking a full-time on-site Sous Chef to support the Head Chef in daily kitchen operations. You will supervise kitchen staff, ensure quality and safety standards, and assist with menu planning and recipe execution.

You will coordinate food production, manage inventory and ordering, and maintain a clean, compliant kitchen. Lead by example, train team members, collaborate with front-of-house, and drive continuous improvement in efficiency and

Qualifications

• Culinary expertise in high-volume hospitality kitchens.
• Kitchen operations: inventory, food safety, sanitation, health regs.
• Leadership and teamwork: supervise staff, train, delegate.
• Organization and problem-solving: manage peak service tasks.
• Communication: clear, professional coordination with culinary team.
• Education and experience: formal culinary training or certification preferred.
• Work environment readiness: stand long periods, evenings, weekends, holidays.

Responsibilities

• Supervise kitchen staff and train team members.
• Ensure food preparation meets established quality and safety standards.
• Assist with menu planning and recipe execution.
• Coordinate food production and manage inventory/ordering.
• Maintain a clean, organized, and compliant kitchen environment.
• Monitor food presentation and support front-of-house colleagues.
• Lead by example and contribute to continuous improvement in efficiency and guest satisfaction.

Skills

Culinary expertise

Kitchen operations

Leadership and teamwork

Organization and problem-solving

Communication

Education and experience

Work environment readiness

Education

Formal culinary training or certification

Job description

Company Description Withers Hospitality Services is a growing hospitality organization dedicated to delivering high-quality culinary experiences and exceptional guest service. The company focuses on creating welcoming environments in its dining spaces, emphasizing consistency, cleanliness, and attention to detail. Team members are supported with clear standards, collaborative leadership, and opportunities to develop their skills in a professional kitchen setting. Withers Hospitality Services values reliability, respect, and a strong work ethic, and is committed to fostering an inclusive workplace where all team members can contribute and grow.

Role Description The Sous Chef is a full-time, on-site role based in Tallahassee, FL, supporting the Head Chef in overseeing daily kitchen operations. This role includes supervising kitchen staff, ensuring food preparation meets established quality and safety standards, and assisting with menu planning and recipe execution. The Sous Chef will coordinate food production, manage inventory and ordering, and maintain a clean, organized, and compliant kitchen environment. Day-to-day tasks include monitoring food presentation, training team members, collaborating with front-of-house staff, and helping resolve any service issues promptly. The Sous Chef is expected to lead by example, support a positive team culture, and contribute to continuous improvement in efficiency and guest satisfaction.

Qualifications

• Culinary expertise: Strong skills in food preparation, cooking techniques, and plating, with experience in high-volume or hospitality kitchen environments.
• Kitchen operations: Ability to manage inventory, oversee food safety and sanitation, and ensure compliance with health regulations and company standards.
• Leadership and teamwork: Experience supervising kitchen staff, training team members, delegating tasks effectively, and supporting a collaborative, respectful work environment.
• Organization and problem-solving: Strong time management skills, ability to prioritize tasks during peak service, and capability to respond calmly and effectively to operational challenges.
• Communication: Clear, professional communication skills for coordinating with culinary team, management, and front-of-house staff.
• Education and experience: Formal culinary training or certification is preferred; prior experience as a Sous Chef or in a similar leadership role in a professional kitchen is beneficial.
• Work environment readiness: Ability to stand for extended periods, lift moderate weights, work in a fast-paced setting, and maintain flexibility for varying shifts including evenings, weekends, and holidays.