Sous Chef

Goodwin Recruiting; Tampa (FL); On-site; USD 70,000 - 110,000; Full time

Job summary

Goodwin Recruiting presents an exciting opportunity for a hands-on Chef to lead kitchen operations across multiple outlets for a rapidly expanding restaurant group in the Tampa area. You will develop menus, coach hourly staff, and drive culinary excellence to support growth and consistency.

The role emphasizes cost control, menu development, and high standards of quality and presentation in a fast-paced, collaborative environment.

Qualifications

• Minimum 3 years of experience leading upscale-casual restaurant operations.
• Experience managing a restaurant generating approximately $3 million in annual revenue.
• Strong leadership, communication, and organizational skills.
• Creative approach to menu development with a solid understanding of ingredients, flavors, and culinary techniques.
• Strong business acumen, attention to detail, and commitment to teamwork.

Responsibilities

• Oversee daily kitchen operations and maintain exceptional culinary standards.
• Lead, train, and develop hourly kitchen staff while fostering a strong team culture.
• Create menus, specials, and innovative culinary offerings.
• Manage food costs, budgets, and kitchen efficiency.
• Maintain high standards for food quality, presentation, consistency, and execution.
• Support other outlets as needed.

Skills

Leadership

Communication

Organizational skills

Menu development

Job description

One of the areas fastest-growing restaurant groups is seeking a talented, hands-on Chef to lead kitchen operations and support multiple outlets as needed. This is an exciting opportunity for a creative culinary professional to showcase their skills, develop menus, and make a meaningful impact within a growing organization.

Responsibilities:

• Oversee daily kitchen operations and maintain exceptional culinary standards.
• Lead, train, and develop hourly kitchen staff while fostering a strong team culture.
• Create menus, specials, and innovative culinary offerings.
• Manage food costs, budgets, and kitchen efficiency.
• Maintain high standards for food quality, presentation, consistency, and execution.
• Support other outlets as needed.

Qualifications:

• Minimum 3 years of experience leading upscale-casual restaurant operations.
• Experience managing a restaurant generating approximately $3 million in annual revenue.
• Strong leadership, communication, and organizational skills.
• Creative approach to menu development with a solid understanding of ingredients, flavors, and culinary techniques.
• Strong business acumen, attention to detail, and commitment to teamwork.

JOB ID: 182418#post

Michael Forgione