Sous Chef (Hotel)

Company overview:

Franchise locations follow the same menu, recipes and training.

The role:

We're a busy neighborhood spot. The Sous Chef (Hotel) works the pass most nights and leads a crew of eight cooks. This position is on site in Tampa.

Day to day:

Build the kitchen schedule and manage labor. Place orders with vendors and check in deliveries. Hire, coach and discipline kitchen staff. Run the pass during service and keep tickets moving. Lead pre-shift meetings with the kitchen and front of house.

Minimum qualifications:

3+ years of kitchen experience, including at least 2 in a sous chef or kitchen manager role. Strong knowledge of cooking techniques, sauces and butchery. Available nights, weekends and holidays. Calm under pressure and good at teaching. Able to stand for 10 to 12 hour shifts and lift 50 lbs.

Schedule: Five dinner shifts, some brunches

Why work with us:

Starting pay: $62,000 - $74,000 annually, depending on experience and certifications.

Health, dental and vision coverage starting on day one. 401(k) with company match. 11 paid holidays. Vision insurance. Free parking. Referral program. Uniforms provided.

We are an equal opportunity employer and value diversity. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

This position requires a background check.

Start: Flexible.

Demo job created on 11jobs for testing and demonstrations. It is not an actual opening at Hayloft Taqueria Inc..