Sous Chef

Organization Overview: The Florida Panthers enter their 33rd season in 2026-27 as one of the National Hockey League’s premier franchises. As back-to-back Stanley Cup champions in 2024 and 2025, the Panthers have emerged victorious in 11 of their past 12 postseason series and have captured four Eastern Conference championships. The Panthers are led by President of Hockey Operations & General Manager Bill Zito entering his seventh season, and President of Business Operations Michael White who begins his first full season. As the NHL’s southernmost team, the Panthers operate four facilities in Broward County, Florida: Amerant Bank Arena in Sunrise; the Panthers IceDen in Coral Springs; the state-of-the-art Baptist Health IcePlex in Fort Lauderdale; and the renovated War Memorial Auditorium, which hosts concerts and events for the South Florida faithful year-round. An organization with deep roots in the community, the Panthers are owned by Vincent J. Viola, a graduate of the United States Military Academy at West Point and a veteran of the U.S. Army. Emphasizing a culture of selfless service both on and off the ice, the Panthers pillar program, “Heroes Among Us,” honors a United States military veteran at every game. The Florida Panthers Foundation focuses on four core pillars: veterans’ affairs; children’s health and education; raising awareness for the endangered Florida Panther; and growing youth hockey throughout the region. The Panthers remain committed to empowering our fans to live sustainably and to strengthen the resiliency of our diverse communities throughout Florida and the tri-county area. Sous Chef Location: Sunrise, FL — On-Site Employment Type: Full-Time Reports To: Executive Sous Chef Schedule: Flexibility required for evenings, weekends, and holidays aligned with event schedules Position Overview We are seeking a talented and driven Sous Chef to join our culinary team at Amerant Bank Arena. Reporting directly to the Executive Sous Chef, the Sous Chef plays a critical leadership role in the day-to-day kitchen operations of a high-volume sports and entertainment venue. The ideal candidate brings 3–5 years of culinary experience, thrives under pressure, and is passionate about delivering exceptional food quality at scale. Key Responsibilities Assist the Executive Sous Chef in overseeing all kitchen operations during events, including pre-event prep, service, and post-event breakdown Manage high-volume food production across multiple food & beverage outlets within the venue Ensure all dishes are prepared and presented to the highest standards of quality and consistency Monitor food production timelines to ensure service readiness before event start times Supervise, train, and mentor line cooks, prep cooks, and kitchen staff Delegate tasks effectively to ensure smooth kitchen workflow during peak event days Foster a positive, team-oriented kitchen culture built on accountability and excellence Assist in scheduling kitchen staff for events and day-to-day operations Food Safety & Compliance Enforce strict adherence to food safety, sanitation, and health code regulations at all times Conduct regular line checks and temperature logs to ensure compliance Maintain a clean, organized, and safe kitchen environment Collaborate with the Executive Chef on menu development, seasonal offerings, and event-specific menus Assist with ordering, receiving, and managing food and supply inventory Monitor portion control and minimize waste to support cost management goals Assist in maintaining food cost targets within budget parameters Qualifications Required 3–5 years of progressive culinary experience, preferably in a high-volume or large-scale venue (sports, hospitality, hotel, or catering) Proven experience in a supervisory or lead cook role Strong knowledge of kitchen operations, food safety standards, and sanitation practices Ability to work flexible hours including nights, weekends, and holidays aligned with event schedules Excellent organizational and time management skills Strong communication and team leadership abilities Preferred Culinary degree or equivalent professional training Experience working in a sports arena, stadium, or large entertainment venue Familiarity with large-scale banquet and concession-style food service Knowledge of food costing and inventory management systems Physical Requirements Ability to stand and work on your feet for extended periods (up to 10+ hours per shift) Ability to lift up to 50 lbs Comfortable working in varying kitchen temperatures including hot and cold environments What We Offer Competitive salary commensurate with experience Opportunities for growth within a dynamic and exciting venue environment A collaborative, fast-paced team culture Employee benefits package including health, dental, and vision (details provided during interview) The opportunity to be part of one of the most exciting environments in live sports and entertainment We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, creed, gender, gender identity or expression, age, national origin or ancestry, citizenship, disability, sexual orientation, marital status, pregnancy, veteran status, membership in the uniformed services, genetic information, or any other basis protected by applicable law. #J-18808-Ljbffr