Sous Chef Jobs in Tampa, FL (338)
Associate Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Senior Sous Chef & Culinary Coach
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Executive Sous Chef
Sous Chef
Sous Chef
Lead Sous Chef Culinary Innovation & Growth
Executive Sous Chef
Sous Chef
Executive Sous Chef: Lead High-Volume Culinary Team
Pastry Sous Chef
Sous Chef
Banquets & Catering - Sous Chef
Executive Sous Chef: Lead & Elevate Culinary Team
Executive Sous Chef: Lead Culinary Excellence & Hospitality
Property Executive Sous Chef
Property Executive Sous Chef
Outlet Sous Chef
Outlet Sous Chef
Sparrow Sous Chef
Remote Sous Chef & Kitchen Supervisor
Chef Trainer
Remote Outback Chef: Lead Kitchen, Meals & Stay
Job Description
Working as a Sous Chef in Tampa, FL
There are 338 Sous Chef opportunities available in Tampa, FL all with unique requirements.
A Sous Chef's duties vary upon the type of restaurant he or she is employed in. If they are employed in a fine dining restaurant or another upscale dining establishment, they may be the second to the Head Chef and assist with the management of wait staff, busboys, food cost controls and nutritional analysis. His duties may include meeting with the manager to discuss daily operations and staying within budget parameters while still maintaining quality. In a high-volume sports bar or grill, he or she may be responsible for managing inventory levels of food and beer kegs, as well as ordering supplies. They may also be responsible for creating or modifying the menu.
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Sous Chef jobs near Tampa, FL
Sous Chefs in Tampa, FL Resume Data
Average Experience for Sous Chefs in Tampa, FL
- More than 10 years: 56%
- 6-10 years: 32%
- 3-5 years: 10%
- 1-2 years: 2%
- Less than 1 year: 0%
Educational Background for Sous Chefs in Tampa, FL
- Diploma: 48%
- Associates: 32%
- Bachelors: 18%
- Masters: 2%
Top Skill for Sous Chefs in Tampa, FL
- Cooking skills: Basic food preparation: 24%
- Food safety: 21%
- Work style: Reliability: 13%
- Supervisory skills: Motivating & assessing employees: 9%
- Restaurant manager: 7%
- Customer focus & orientation: 6%
- Management & leadership skills: Impact & influence: 6%
- Food service: Customer situations: 5%
- Attention to detail: 4%
- Management & leadership skills: Planning & execution: 4%
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