Sous Chef

Company Description Withers Hospitality Services is a growing hospitality organization dedicated to delivering high-quality culinary experiences and exceptional guest service. The company focuses on creating welcoming environments in its dining spaces, emphasizing consistency, cleanliness, and attention to detail. Team members are supported with clear standards, collaborative leadership, and opportunities to develop their skills in a professional kitchen setting. Withers Hospitality Services values reliability, respect, and a strong work ethic, and is committed to fostering an inclusive workplace where all team members can contribute and grow. Role Description The Sous Chef is a full-time, on-site role based in Tallahassee, FL, supporting the Head Chef in overseeing daily kitchen operations. This role includes supervising kitchen staff, ensuring food preparation meets established quality and safety standards, and assisting with menu planning and recipe execution. The Sous Chef will coordinate food production, manage inventory and ordering, and maintain a clean, organized, and compliant kitchen environment. Day-to-day tasks include monitoring food presentation, training team members, collaborating with front-of-house staff, and helping resolve any service issues promptly. The Sous Chef is expected to lead by example, support a positive team culture, and contribute to continuous improvement in efficiency and guest satisfaction. Qualifications Culinary expertise: Strong skills in food preparation, cooking techniques, and plating, with experience in high-volume or hospitality kitchen environments. Kitchen operations: Ability to manage inventory, oversee food safety and sanitation, and ensure compliance with health regulations and company standards. Leadership and teamwork: Experience supervising kitchen staff, training team members, delegating tasks effectively, and supporting a collaborative, respectful work environment. Organization and problem-solving: Strong time management skills, ability to prioritize tasks during peak service, and capability to respond calmly and effectively to operational challenges. Communication: Clear, professional communication skills for coordinating with culinary team, management, and front-of-house staff. Education and experience: Formal culinary training or certification is preferred; prior experience as a Sous Chef or in a similar leadership role in a professional kitchen is beneficial. Work environment readiness: Ability to stand for extended periods, lift moderate weights, work in a fast-paced setting, and maintain flexibility for varying shifts including evenings, weekends, and holidays. #J-18808-Ljbffr