Sous Chef at Tavistock Restaurants

Tampa, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jul, 26

Salary

0.0

Posted On

26 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Staff training, Inventory management, Food safety, Sanitation, Menu development, Cost control, Team management, Problem solving, Communication, Adaptability, Coaching, Mentoring, Quality assurance, Hiring, Operations management

Industry

Restaurants

Description

Description Join the vibrant culinary team at Timpano Hyde Park in Tampa, where excellence in dining meets the art of hospitality! We are currently seeking a passionate and skilled Sous Chef to help lead our kitchen operations and contribute to our tradition of culinary excellence. Nestled in the heart of historic Hyde Park, Timpano embodies the warmth of an Italian kitchen during the day and the energy of a neighborhood cocktail bar at night. A rustic elegance surrounds you with the fresh decor and foliage, the lively music, and the menu featuring comfort classics with a modern twist. POSITION SUMMARY: The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our team, guests, vendors, and our community. The Sous Chef manages costs, builds Team membership and maintains accountability for achieving success in these areas. ESSENTIAL FUNCTIONS: Essential Functions Statement(s) Coach and train Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale. Conducts interviews following proper hiring and selection procedures. Works all stations in the Back of House to assist Team Members during peak times and to maintain service and quality standards. Create, cost, and prepare daily specials. Communicate daily specials, shift priorities, and daily productions to all Team Members to ensure they are prepared and set up for success. Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained. Ensure sanitation procedures are in place and the restaurant is clean and organized at all times. Adheres to alcohol awareness procedures. Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food. Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations. Inspect, count, and perform inventory levels of walk-ins, freezers, prep area, coolers, and dry storage. Monitor and evaluate products and services provided by vendors to ensure adherence to Tavistock’s standards. Assume Chef’s duties in the absence of the Executive Chef. POSITION QUALIFICATIONS Competency Statement(s) Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks Business Alignment – Aligns the direction, products, services, and performance of a business line with the rest of the organization Coaching & Mentoring – Enables team members to grow and succeed through feedback and instruction Communication – Listens to others and communicates in an effective manner Leadership – Promotes organizational mission and goals, while showing how to achieve them Problem Solving – Resolves difficult or complicated challenges Relationship Building – Builds constructive working relationships with stakeholders Staff Management – Manages staff in ways that improve their ability to succeed on the job Requirements SKILLS & ABILITIES Education: High School Diploma or Equivalent Experience: Two years of prior culinary supervisory experience in a hospitality environment preferred. Fluent in communicating (speaking, reading, and writing) in English.

Responsibilities

The Sous Chef is responsible for leading kitchen operations, ensuring food quality and sanitation standards, and managing team performance. They also handle inventory, cost control, and staff training to ensure smooth daily service.