Sous Chef

Straz Center for the Performing Arts; Tampa (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Dental plan

Vision plan

Parking discounts

Food/show discounts

403(b) plan

27 days PTO/Holidays

Job summary

Straz Center for the Performing Arts seeks a Sous Chef to support the Chef de Cuisine in preparing food for all venues and catering events. The role assumes the Executive Chef's duties in their absence and requires flexible scheduling for events.

The department offers a team-based environment with strong benefits, including health/dental/vision options, parking discounts, food/show discounts, and a 403(b) plan with up to 27 PTO/holidays per year.

Qualifications

• Proven ability to lead kitchen operations and staff.
• Strong knowledge of food safety and sanitation standards.
• Experience managing budgets, food costs, and scheduling.

Responsibilities

• Oversees and supervises all food preparation and presentation per health regulations.
• Manages kitchen staffing, daily supervision, feedback, training, and performance.
• Assists with purchasing and maintains high food quality.
• Ensures proper timing and cost-effective menu selections.
• Maintains sanitation and cleanliness of equipment and space.
• Reports repairs and works with leadership on operational needs.

Skills

Kitchen management

Food safety

Culinary leadership

Education

College degree or culinary certification

3+ years management experience in multi-faceted restaurant

Job description

Be a Star at Straz Center for the Performing Arts!

The Sous Chef assists the Chef de Cuisine with the preparation of all food services venues for the Straz Center for the Performing Arts, including catering events. This position assumes the general responsibilities of the Executive Chef in his absence.

Located in downtown Tampa, the 335,000 square-foot Straz Center, one of the largest performing arts complexes in the country, offers a team-based work environment that shows our dedication to the community every day. We reward our full‑time employees with a strong benefits package including options for health/dental, vision, etc., discounted downtown parking, food and show discounts, plus a generous 403(b) plan and up to 27 days of PTO/Holidays per year.

Essential Functions:

• Oversees and supervises all food preparation and presentation adhering to proper state and health regulations.
• Manages the kitchen which includes hiring, overseeing day‑to‑day work, providing feedback, and training, and managing all aspects of performance.
• Assists the Chef de Cuisine with the purchasing of food and maintains high standard of food quality.
• Ensures proper counts and proper timing of service and the best quality selection at the lowest prices.
• Weights and measures all goods to assure proper deliveries and secures all food storage when not in use.
• Keeps all preparation equipment clean and in good working condition.
• Maintains and supervises sanitation standards of the kitchen.
• Reports repair needs to the Chef de Cuisine or the VP of Food & Beverage.

Supervisory Responsibilities:

• This position supervises the Utility Kitchen Workers and Cooks. Assumes general responsibilities of Chef de Cuisine in his absence.

Minimum Qualifications (Knowledge, Skills, and Abilities):

• Ability to work a flexible work schedule which includes evenings, weekends, and holidays in order to prepare food for scheduled events.
• Demonstrated commitment to the principles of outstanding food and customer service.
• Self‑motivated and able to work with limited supervision.
• Ability to work effectively under pressure and meet required deadlines.
• Excellent organization and planning skills.
• Negotiation skills preferred.
• Ability to define problems and recommend appropriate solutions.
• Ability to communicate in an articulate and effective manner both verbally and in writing when communicating with staff, vendors, and guests.
• Understanding of proper food storage and inventory control.
• Ability to work within a parameter of cost control systems.
• Good financial background with the ability to interpret budgets and to forecast sales and expenses.
• Ability to keep the necessary proprietary information confidential.
• Ability to operate a computer, telephone, calculator, ovens, grills, fryer, steamer, kitchen equipment, fax, and copy machines.

Education and Work Experience:

• College degree or certification of completion in full culinary program.
• A minimum of three years' management experience in multi‑faceted full‑service restaurant with banquet and catering experience.
• Expertise in food preparation and execution.
• Experience with food cost purchasing and scheduling procedures.

Certifications / Licenses:

• Sanitation certification required.
• Certified Serve Safe Food Handler

Physical Demands:

• While performing the duties of this job, the employee is regularly required to traverse, stand, remain in a stationary position, position oneself to move, and occasionally move over 25 pounds. The employee will be required to reach and communicate.
• The employee will traverse to various areas within the Straz Center and stand for long periods of time while preparing food. Additionally, the employee may occasionally travel off‑site for meetings and off‑site catering events.
• The nature of this job requires the employee to work on‑site as a regular work routine.

Work Environment:

• The noise level in the work environment is usually moderate.

The David A. Straz, Jr. Center for the Performing Arts, Inc. is an equal opportunity employer committed to being an inclusive workplace and strongly believes in the importance of having a diverse group of individuals represented. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Please visit our website at www.StrazCenter.org to learn more about the Straz Center.