Sous Chef

Sacred Pepper; Tampa (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

Sacred Pepper is hiring a Sous Chef in Tampa, Florida. The ideal candidate will have a strong culinary foundation and at least one year of experience in a fast-paced full-service restaurant. Responsibilities include cooking various dishes, maintaining cleanliness, and ensuring high-quality food preparation. Candidates should demonstrate leadership, adaptability, and effective communication skills. Join a dynamic environment focused on guest satisfaction and culinary excellence.

Qualifications

• Must be at least 18 years of age.
• 1 year of experience as a line cook/prep cook in a full-service restaurant.

Responsibilities

• Cook a variety of food with diverse preparation methods.
• Maintain cleanliness throughout the kitchen.
• Ensure proper execution of recipe procedures.
• Communicate ticket times and potential problems.
• Help set up stations as necessary.

Skills

Culinary foundation

Versatility

Leadership

Adaptability

Detail-oriented

High standards of cleanliness

Strong communication

Education

High School Diploma or equivalent

Job description

Job Overview

Sacred Pepper is looking for a Sous Chef.

Key Skills & Qualifications

• Have a strong culinary foundation in all areas of the kitchen
• Be Versatile in Practice, while helping maintain a Curated Menu
• Be creative and skilled in modern food prep and creation
• Be a strong leader and not settle for mediocre
• Be Quick to Adjust to ongoing Changes and take criticism in stride.
• Be able to see areas of opportunity and provide applicable solutions without being tasked.
• Have a genuine care for the quest and your coworkers
• Understand the big picture while being detail oriented.
• Have high standards for cleanliness and organization
• Enjoy private events and wine/spirits dinners

Primary Responsibilities

• Cooks a variety of food, with diverse methods of preparation and adheres to specific product specifications and handling procedures and plate presentation.
• Adheres to all company safety and sanitation policies and procedures.
• Ensures proper execution of recipe procedures while maintaining a high quality and consistent product.
• Maintains cleanliness throughout the kitchen.
• Keep food orders continuously flowing out of the kitchen.
• Communicates ticket times and potential problems with the Expediter, Managers and Service Staff as necessary.
• Helps to complete assigned pre-work to stock and set up stations as necessary.
• May work with an open flame.
• Use sharp knives and utensils.
• May use slicers or other kitchen machinery.
• Able to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs. of weight.
• Able to read/recognize ticket orders.
• Breaks down, and cleans station or work area at end of shift.
• Helps to ensure proper rotation of all products and that product meets par.
• Cleans and sanitizes throughout the shift.
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position.
• Maintains a favorable working relationship with all other team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team member morale, productivity and efficiency/effectiveness.
• Displays a favorable image of Sacred Pepper at all times.
• Performs calmly and effectively under pressure.
• Safely transports items to and from the kitchen on a slick surface.
• Embrace and celebrate Sacred Pepper culture.
• Other duties as directed.

Accountabilities

Must be able to perform multiple tasks while maintaining required standards of operation in daily restaurant activities. Must be able to perform duties to ensure guest satisfaction. Must adhere to all company food handling, safety and sanitation procedures at all times. Exhibit conduct in accordance with our Restaurant’s departmental policies and procedures. Must be responsible for the material in the Team Member Handbook and Policies & Procedures Manual.

Qualifications

• 18 years of Age
• High School Diploma, or equivalent
• Proven, one (1) year minimum, working experience as a line cook/prep cook in fast‑paced, Full Service Restaurant

Knowledge and Abilities Required

• Must have clear written and verbal communication skills
• Must have basic math skills
• Must be able to work in a team environment
• Energy Level
• Positive attitude
• Ability to keep station/work area organized, stocked and clean
• Must have the physical abilities to carry out the functions of the job description
• Able to communicate with manager and team members to ensure guest satisfaction
• Work a variable and flexible schedule which may include nights, weekends and holidays

Physical and Work Environment Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand, walk during their entire shift
• Reach with hands and arms; use hands to handle or feel
• Place items on high shelves and in walk-in freezer
• Climb or balance
• Must have clear communication and listening skills
• The employee is occasionally required to stoop, kneel, crouch, or crawl
• Must regularly lift and/or move up to 70 pounds and frequently lift and/or move up to 10 pounds
• Works frequently in damp, hot work environment
• May work near an open flame
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception
• The Restaurant environment is hectic, fast‑paced and often crowded and noisy. May be exposed to Restaurant related environmental factors including, but not limited to excessive noise and constant exposure to general public