Sous Chef - Koya Koya - 5.0 Tampa, FL Job Details Full-time $60,000 - $80,000 a year 18 hours ago Qualifications Kitchen health and safety standards Hospitality Staff supervision Pre-cooking preparation Teamwork Guest relations Food service health code compliance Team supervision Fine dining experience Safety regulations In-person customer service Shift management Cost control Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Perishable goods management Leading team collaboration initiatives Production management Materials management in food and beverage Managing kitchen staff Restaurant cost management Safety standard operating procedures Team motivation (leadership skill) Full Job Description Overview Join our dynamic Michelin star culinary team as a Sous Chef at Koya, where passion for exceptional cuisine meets a vibrant, energetic atmosphere. In this pivotal role, you will lead kitchen operations with enthusiasm and precision, ensuring the delivery of high-quality dishes that delight our guests. Your expertise in fine dining, food safety, and team management will drive excellence in every plate served. We are looking for a motivated culinary professional eager to inspire, innovate, and elevate our culinary standards. Duties Assist the Head Chef in overseeing daily kitchen operations, ensuring smooth workflow and high standards of food quality. Able to engage with guests in an intimate setting Lead food preparation and cooking activities, maintaining consistency and presentation excellence across all menu items. Supervise kitchen staff, providing guidance, training, and motivation to foster a collaborative team environment. Manage inventory control and food management processes to minimize waste and optimize costs while maintaining freshness and quality. Enforce food safety sanitizing procedures and hygiene standards to ensure compliance with health regulations. Coordinate catering events and banquet services, ensuring seamless execution from setup to service. Support menu planning efforts by contributing creative ideas aligned with culinary trends and guest preferences. Qualifications Proven experience in fine dining environments with a strong background in food production and kitchen management. Demonstrated supervisory experience leading culinary teams in fast-paced settings. Extensive knowledge of food safety protocols, sanitizing procedures, and dietary requirements. Hands-on experience with inventory management, cost control, and food handling practices. Strong leadership skills with the ability to motivate teams and manage shift operations effectively. Excellent communication skills paired with a passion for hospitality and serving guests at the highest level. Join us at Koya to be part of an energetic team dedicated to culinary excellence! We value your expertise in managing kitchens that prioritize safety, creativity, and exceptional service—making every dining experience memorable for our guests.

Pay:

$60,000.00 - $80,000.00 per year

Work Location:

In person