Executive Sous Chef, Scratch Kitchen & P&L
Overview
You will own the executive sous chef role at a high-volume scratch kitchen in Tampa, managing a team of 15+ across all shifts. You'll oversee daily operations, from P&L accountability to menu planning, and ensure food safety compliance. This role partners with the executive chef to drive culinary innovation and maintain five-star guest satisfaction. You'll lead banquet execution and mentor staff, making a direct impact on our culinary reputation.
What You'll Do9
- 1Supervise all kitchen and floor staff, directing banquet execution and a la carte service.
- 2Drive P&L performance by controlling food cost and labor within budget.
- 3Design seasonal menus in collaboration with the executive chef, incorporating local ingredients.
- 4Manage inventory and order supplies, reducing waste by 15% in first 90 days.
- 5Train and mentor staff on food safety (ServSafe) and knife skills, building a culinary pipeline.
- 6Maintain health department compliance, passing all inspections with 100% score.
- 7Monitor food quality during service, ensuring consistency and presentation standards.
- 8Lead banquet events, coordinating timing and execution for up to 500 guests.
- 9Develop staff schedules and manage labor to optimize efficiency without extra cost.
Requirements9
- 15+ years as a sous chef in a scratch kitchen environment.
- 22+ years managing P&L and budgets in a full-service restaurant.
- 3ServSafe or state food safety certification required.
- 4Proven banquet and catering experience with event execution.
- 5Excellent leadership skills, with ability to motivate and train diverse teams.
- 6Inventory management expertise using restaurant software (e.g., Toast).
- 7Strong culinary skills with creative menu planning ability.
- 8Ability to work under pressure while maintaining detail in fast-paced service.
- 9Flexible availability: evenings, weekends, holidays required.
Salary Insight
$90 - $100k per year
Location
Required Skills
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