Prep Sous Chef
On-siteTarpon Springs, Florida, United States
Job Summary
Lead daily prep operations to ensure products are prepared accurately, efficiently, and to Hellas standards for quality, consistency, presentation, and food safety. Oversee prep workflow, production schedules, station assignments, and team readiness based on business levels, inventory, catering orders, and large parties. Support overall BOH operations, including the line, dish, and expo, to maintain smooth workflow and timely service. Direct opening, midday, and closing procedures with organization and attention to detail. Train and mentor BOH team members on recipes, techniques, station setup, efficiency, and teamwork. Maintain quality control through regular product inspections, tastings, and line checks. Assist with inventory, ordering, product rotation, food-cost control, and waste reduction. Manage scheduling, shift coverage, labor, and required operational reporting. Uphold kitchen safety, sanitation, organization, and equipment standards at all times. Partner with FOH and other departments to support communication, timing, special requests, and overall service flow. Address employee, guest, and operational concerns professionally while remaining positive and composed under pressure. Set the pace, stay positive under pressure, and inspire your team to deliver their best.
Required Qualifications
- Proven experience as a Lead Prep Cook or Sous Chef
- Strong communication and leadership skills with a team-first mindset
- Expertise in BOH operations, cooking techniques, and kitchen safety
- Ability to thrive in a fast-paced, high-volume environment
- Comprehensive knowledge of all BOH positions (dish, prep, expo, grill, fry, and all cooking stations), cooking techniques, ingredients, equipment, and kitchen processes
- Current Food Manager Certification
- Flexible availability, including mornings, nights, weekends, and holidays
- Must be able to stand and remain active for extended periods (8+ hours) in a fast-paced environment
- Must be able to lift, carry, push, and pull up to 50 lbs. on a frequent basis
- Must have strong hand-eye coordination and fine motor skills to perform detailed tasks
- Must be able to bend, squat, stoop, and reach repeatedly throughout the shift
- Must be able to tolerate temperature fluctuations between hot areas of operations and cooler storage areas
- Must have the ability to maintain awareness and focus in a meticulous, detailed, fast-paced environment
- Visual requirements include close, peripheral, and focused vision
- E-Verify eligibility
Desired Qualifications
- (2+ years preferred)
- Familiarity with Microsoft Office Suite, Margin Edge, Jolt, HotSchedules, Aloha, or Krunch
- Culinary Degree or certificate
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