Assistant Executive Chef

Company Description Yuengling Draft Haus & Kitchen is a dynamic dining and event destination located on the historic grounds of Yuengling’s Tampa Brewery. Built on the legacy of America’s oldest brewery, the Tampa location has served as a key hub for Yuengling’s growth and community presence in Uptown Tampa for over two decades. The Draft Haus & Kitchen offers guests a modern, first-class experience that blends the brewery’s rich history with contemporary food, beverage, and entertainment offerings. Visitors can enjoy freshly crafted beer, a full-service restaurant, outdoor recreation spaces, brewery tours, and a welcoming atmosphere for both locals and visitors. Team members join a growing venture that values quality, hospitality, and a memorable guest experience. Role Description The Assistant Executive Chef is a full-time, on-site role based at Yuengling Draft Haus & Kitchen in the Greater Tampa Bay Area. This role supports the Executive Chef in overseeing daily kitchen operations, including menu execution, food preparation, plating standards, and service coordination. The Executive Sous Chef leads and trains kitchen staff, helps manage scheduling, and ensures adherence to food safety, sanitation, and quality standards. Responsibilities include collaborating on menu development, monitoring inventory and ordering, controlling food costs, and maintaining an efficient, organized work environment. The role also partners closely with front-of-house leadership to deliver a consistent, high-quality guest experience and support special events, promotions, and brewery-related culinary activities. Qualifications Culinary skills in high-volume or upscale casual environments, including strong cooking techniques, line management, and experience with scratch kitchens. Leadership and team management abilities, such as supervising kitchen staff, mentoring cooks, fostering a respectful, inclusive work culture. Experience with kitchen operations, including inventory management, ordering, scheduling, and maintaining food cost and waste control. Knowledge of food safety, sanitation standards, and compliance with local health regulations, including safe handling, storage, and cleanliness practices. Menu development and creativity in designing dishes that align with brand standards, beer pairings, specials, and seasonal offerings. Strong organizational and communication skills, with the ability to coordinate effectively with front-of-house staff and management. Previous experience as a Sous Chef or similar leadership role in a restaurant, hotel, or hospitality kitchen environment. Formal culinary education or equivalent professional experience; ServSafe or similar food safety certification is preferred. Ability to work flexible hours, including evenings, weekends, and holidays, and to stand for extended periods in a fast-paced setting. Passion for hospitality, interest in beer and brewery culture, and commitment to delivering an excellent guest experience. #J-18808-Ljbffr