Sushi Sous Chef - Ro

Threeoakstampa; Tampa (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading company in the hospitality sector is seeking a Sous Chef to manage kitchen operations, mentor staff, and ensure quality food preparation. Ideal candidates will have a culinary degree and experience in fine dining. Benefits include generous paid time off, medical coverage, and a 401(k) plan with company match.

Benefits

Generous paid time off

Medical, dental, vision, life insurance

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, organizational abilities, and expertise in high-end cooking techniques.
• Valid Food Manager Certificate required.

Responsibilities

• Oversee food preparation, plating, and service.
• Mentor and train junior chefs ensuring adherence to kitchen standards.
• Manage ingredient sourcing, food costs, and waste reduction.

Skills

Kitchen Management

Problem Solving

Communication

Leadership

Education

Culinary degree

Tools

MS Office

Restaurant management software

POS

Job description

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Ro is looking to hire an organized and knowledgeable Sous Chef to manage our kitchen, mentor and train staff, and serve as a replacement in team members' absence. To ensure success at Ro, 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.
• Minimum 3-5 years in 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

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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