What are the responsibilities and job description for the Sous Chef position at Straz Center for the Performing Arts?
Be a Star at Straz Center for the Performing Arts!
The Sous Chef assists the Executive Chef with the preparation of all food services venues for the Straz Center for the Performing Arts, including catering events. This position assumes the general responsibilities of the Executive Chef in his absence.
Located in downtown Tampa, the 335,000 square-foot Straz Center, one of the largest performing arts complexes in the country, offers a team-based work environment that shows our dedication to the community every day. We reward our full-time employees with a strong benefits package including options for health/dental, vision, etc., discounted downtown parking, food and show discounts, plus a generous 403(b) plan and up to 27 days of PTO/Holidays per year.
Essential Functions
The physical demands described here are representative of those that must be met by an employee to successfully perform the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
The work environment characteristics described here are representative of those an employee encounters while performing the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
Please visit our website at www.StrazCenter.org to learn more about the Straz Center.
The Sous Chef assists the Executive Chef with the preparation of all food services venues for the Straz Center for the Performing Arts, including catering events. This position assumes the general responsibilities of the Executive Chef in his absence.
Located in downtown Tampa, the 335,000 square-foot Straz Center, one of the largest performing arts complexes in the country, offers a team-based work environment that shows our dedication to the community every day. We reward our full-time employees with a strong benefits package including options for health/dental, vision, etc., discounted downtown parking, food and show discounts, plus a generous 403(b) plan and up to 27 days of PTO/Holidays per year.
Essential Functions
- Oversees and supervises all food preparation and presentation adhering to proper state and health regulations.
- Manages the kitchen which includes hiring, overseeing day-to-day work, providing feedback, and training, and managing all aspects of performance.
- Assists the Executive Chef with the purchasing of food and maintains high standard of food quality.
- Ensures proper counts and proper timing of service and the best quality selection at the lowest prices.
- Weights and measures all goods to assure proper deliveries and secures all food storage when not in use.
- Keeps all preparation equipment clean and in good working condition.
- Maintains and supervises sanitation standards of the kitchen.
- Reports repair needs to the Executive Chef or the VP of Food & Beverage.
- This position supervises the Utility Kitchen Workers and Cooks. Assumes general responsibilities of Executive Chef in his absence.
- Ability to work a flexible work schedule which includes evenings, weekends, and holidays in order to prepare food for scheduled events.
- Demonstrated commitment to the principles of outstanding food and customer service.
- Self-motivated and able to work with limited supervision.
- Ability to work effectively under pressure and meet required deadlines.
- Excellent organization and planning skills.
- Negotiation skills preferred.
- Ability to define problems and recommend appropriate solutions.
- Ability to communicate in an articulate and effective manner both verbally and in writing when communicating with staff, vendors, and guests.
- Understanding of proper food storage and inventory control.
- Ability to work within a parameter of cost control systems.
- Good financial background with the ability to interpret budgets and to forecast sales and expenses.
- Ability to keep the necessary proprietary information confidential.
- Ability to operate a computer, telephone, calculator, ovens, grills, fryer, steamer, kitchen equipment, fax, and copy machines.
- College degree or certification of completion in full culinary program.
- A minimum of three years' management experience in multi-faceted full-service restaurant with banquet and catering experience.
- Expertise in food preparation and execution.
- Experience with food cost purchasing and scheduling procedures.
- Sanitation certification required.
- Certified Serve Safe Food Handler
The physical demands described here are representative of those that must be met by an employee to successfully perform the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
- While performing the duties of this job, the employee is regularly required to traverse, stand, remain in a stationary position, position oneself to move, and occasionally move over 25 pounds. The employee will be required to reach and communicate.
- The employee will traverse to various areas within the Straz Center and stand for long periods of time while preparing food. Additionally, the employee may occasionally travel off-site for meetings and off-site catering events.
- The nature of this job requires the employee to work on-site as a regular work routine.
The work environment characteristics described here are representative of those an employee encounters while performing the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
- The noise level in the work environment is usually moderate.
Please visit our website at www.StrazCenter.org to learn more about the Straz Center.