Sous Chef - E

HRI Hospitality; Tampa (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

HRI Hospitality is seeking a Sous Chef to lead kitchen operations under the Director of F&B in downtown Tampa. You will assist in menu planning, food preparation, and production used across the hotel's restaurant, banquets, and outlets.

The role requires supervising cooks, developing recipes, and maintaining high standards of sanitation and cost control within budgeted labor goals. Collaboration with F&B leadership is essential.

Qualifications

• Experience planning menus for hotel outlets and coordinating kitchen operations.
• Strong knowledge of food safety, sanitation, and cost controls.
• Ability to train and manage a culinary team and collaborate with F&B leadership.

Responsibilities

• Assist in planning menus for hotel outlets and events.
• Train, supervise, and evaluate cooks and kitchen staff.
• Coordinate with F&B Director and staff to meet budgeted labor goals.
• Approve requisitions for food supplies and maintain high sanitation standards.
• Assist in standardizing recipes and portion controls for cost accuracy.
• Participate in lineups and assist in presenting consistent food quality.
• Collaborate with catering on special events and food production aspects.
• Monitor quality of products and ensure guest satisfaction.

Skills

Food preparation

Menu development

Kitchen supervision

Job description

230 rooms | 2,299 sq. ft. meeting/event space

Amenities: pet-friendly accommodations, free breakfast for members, a Peloton-equipped fitness center, onsite dining at Corazon Bar & Restaurant.

Located in downtown Tampa, this modern property sits in a high-growth corridor, offering the opportunity to lead brand-forward operations in a dynamic urban market. The Hyatt House and Hyatt Place are co-located spanning transient and extended-stay segments, making it an ideal setting for leaders who excel in hybrid operational models.

The Sous Chef, under the guidance of the Director of F&B is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the F&B Director in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team.

• Assists F&B Director in planning menus for all food outlets in the Hotel
• Trains, supervises, and evaluates the work of the cooks.
• Coordinates the work of F&B Director, Line Cooks, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
• Approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Assists F&B Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Assists F&B Director standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Attends Food & Beverage staff and management meetings as needed
• Consults with catering department about food production aspects of any special events that are planned.
• Cooks or directly supervises the cooking of items that require skillful preparation
• Evaluates food products to assure that quality standards are attained
• Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
• Assists F&B Director in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
• Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Provides training and professional development opportunities for all kitchen staff
• Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
• Motivates and develops staff including cross training and promotion of personnel
• Visits dining area to greet members
• Maintains professional standards and codes of conduct as set forth Associate Handbook.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‑related requirements_._