Sous Chef - 1983

Three Oaks Hospitality; Tampa (FL); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading hospitality company in Tampa is looking for a Sous Chef to manage kitchen operations, mentor staff, and ensure high-quality food service. The ideal candidate will have a culinary degree and extensive experience in fine dining. This role involves overseeing food preparation, staff training, and maintaining health and safety standards while fostering a positive work environment.

Benefits

Generous paid time off

Medical, dental, vision, life

401(k) with company match

Employee Discount

Referral Program

Flexible Schedule

Paid Training

Free Parking

Qualifications

• Minimum 3-5 years in a professional kitchen, preferably in fine dining.
• Strong leadership and organizational abilities.

Responsibilities

• Oversee food preparation, plating, and service.
• Mentor and train junior chefs.
• Manage ingredient sourcing and food costs.

Skills

Communication

Leadership

Problem Solving

Education

Culinary degree

Tools

MS Office

restaurant management software

POS

Job description

1983 is looking to hire an organized and knowledgeableSous Chefto manage our kitchen, mentor and train staff, and serve as a replacement in team members' absence. To ensure success at 1983, you should be creative, service-orientated, and level-headed.

Supervisory Responsibilities:

• Kitchen Management: Oversee food preparation, plating, and service to maintain consistency and quality.
• Staff Training: Mentor and train junior chefs, ensuring adherence to kitchen standards.
• Inventory & Cost Control: Manage ingredient sourcing, food costs, and waste reduction.
• Health & Safety Compliance: Ensure proper sanitation, food handling, and adherence to safety regulations.

Duties/Responsibilities:

• Plan and direct food preparation and culinary activities
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Performs other duties as assigned.

Essential Cooking Skills

• Advanced Knife Techniques: Precision cutting for fine dining presentation.
• Sauce & Stock Mastery: Ability to create complex, balanced sauces and broths.
• Plating & Presentation: Expertise in elegant, refined plating techniques.
• Specialty Cuisine Focus: Deep knowledge of modern and classic techniques across multiple cuisines.

Required Skills/Abilities:

• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Background Requirements

• Culinary degree or equivalent professional experience.
• Minimum3-5 yearsin a professional kitchen, preferably in fine dining.
• Strong leadership, organizational abilities, and expertise in high-end cooking techniques.
• Valid Food Manager Certificate

Physical Requirements:

• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 25 pounds at times.

Benefits:

• Generous paid time off
• Medical, dental, vision, life
• 401(k) with company match
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking