SOUS CHEF II | FULL-TIME | AMALIE ARENA Position Available In Hillsborough, Florida

Sous Chef II | Full-Time | Amalie Arena
Oak View Group – Manager
Tampa • FL

Food and Beverage:

Chef/Cook
0
3
days ago In order to be considered for this role, after clicking “Apply Now” above and being redirected, you must fully complete the application process on the follow-up screen. Overview The Sous Chef is a key member of the culinary team at Amalie Arena, responsible for assisting the Executive Chef in managing all aspects of food production and service in their assigned Club, Suite Level, Pastry department, or Concessions. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. The Sous Chef will oversee kitchen operations, manage staff, and ensure the consistent delivery of high-quality food across all stadium food service areas in the Club, Suite Level, Pastry department, or Concessions. This role pays an annual salary of $72,000-$85,000 and is bonus eligible.

Benefits for Full-Time roles:

Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 25, 2025. Responsibilities Provides a two-way line of communication between

BOH & FOH

during events, expediting food to events
Enforces sanitation and quality controls of food standards for Club, Suite Level, Pastry department, or Concessions.
Sets all kitchen guidelines are being followed by staff at all times
Responsible for delivering food and labor goals set by the General Manager and Executive Chef
Maintains proper inventory controls
Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
Approach all encounters with guests and employees in a friendly and service-oriented manner
Always comply with OVG standards and regulations to encourage safe and efficient facility operations
Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards
Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
Supervises and assists in the food preparation for Catering, as well as other depts as required, following specifications of Banquet Event Orders.
Ensures banquet items are completed on time and check with Director of Suites Director of Clubs for time, cover count or any other changes
Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
Supervise and assist with the breakdown of commissary kitchens / concessions stands / concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
Performs other duties as assigned Supervisory Responsibilities Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Minimum of 3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant.
Culinary degree or equivalent professional experience.
Strong knowledge of culinary techniques, food safety, and sanitation practices.
Proven ability to lead and motivate a team.
Excellent organizational and time-management skills.
Ability to work in a fast-paced and demanding environment.
Strong communication and interpersonal skills.
Proficiency in kitchen management software and point-of-sale systems.
ServSafe certification or equivalent.
Ability to work flexible hours including nights, weekends, and holidays.
Must maintain local Health Codes and sanitation HACCP
Results oriented individual with the ability to meet required budgetary goals
Excellent organizational, planning, communication and inter-personal skills
Ability to undertake and complete multiple tasks Skills and Abilities Ability to use and maintain basic food service and kitchen equipment
Ability to train others in the use of basic food service and kitchen equipment
Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
Strong communication skills and the ability to read, write, and understand English
Ability to interact with all levels of staff Ability to quickly identify problems and resolve them
Excellent organizational and planning skills
Strong customer service orientation
Excellent communication and interpersonal skills
Ability to work with limited supervision
Ability to interact with all levels of staff including management
Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
Creative and ability to create unique dining experiences
Ability to be creative with food presentations and maintain a quality product.
Must maintain local Health Codes and sanitation Computer Skills Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other)

Other Qualifications:

Food Safety Certification Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 50 pounds.