Sous Chef | Full-Time | Zoo Tampa at Lowry Park

Sous Chef | Full-Time | Zoo Tampa at Lowry Park

Oak View Group

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

Position Summary

The Sous Chef supports the Executive Chef with supervising daily kitchen operations, including food preparation, banquet and buffet execution, staff scheduling, sanitation, and inventory management. This role ensures high standards of food quality, presentation, safety, and cleanliness are consistently maintained while monitoring kitchen production, portion control, and recipe compliance. The Sous Chef also provides training, mentoring, and motivating kitchen staff while promoting a positive and team-oriented work environment. Strong organizational, communication, problem-solving, and multitasking skills are essential to effectively manage operations in a fast-paced hospitality environment, including nights, weekends, and holidays as needed.

This role pays an hourly rate of $22.00

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until December 11, 2026.

Responsibilities

• Supervises all line set-up, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Supervises all buffet, beverage, break, and carving table set-up and breakdown.
• Responsible for the setup of all equipment necessary for the above-mentioned areas, including but not limited to chafing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
• Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. 
• Measure, mix and cook ingredients according to recipes
• Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
• Maintain a clean kitchen. At the end of the day, there should be no food debris on the floor, walls, equipment, work tables, ceilings, or any other surface located within the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
• Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff.
• Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff.
• Assists Executive Chef to ensure quality, consistency, and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. 
• Monitors all food served relative to appearance, temperature, sanitary, and quality standards.
• Monitor events, materials, and surroundings.
• Supervise, guide, and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with leaders, peers, and subordinates.
• Make decisions and solve problems. Organize, plan, and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems, or products.
• Other duties as assigned by Executive Chef.

Qualifications

• 2–3+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment, including prior supervisory experience.
• Current state-issued Health Certificate and required immunizations.
• ServSafe certification required.
• Demonstrated technical knowledge and hands-on experience with food preparation methods and kitchen operations.
• Strong interpersonal skills with the ability to work effectively with co-workers, guests, and vendors in a variety of situations.
• Excellent communication and customer service skills.
• Proven experience training, mentoring, and motivating staff to support strong team performance.
• Capable of meeting operational goals and achieving desired results.
• Strong problem-solving and decision-making skills with the ability to respond quickly and effectively in fast-paced situations.
• Highly organized with the ability to prioritize tasks, manage multiple responsibilities, and maintain attention to detail in a changing environment.
• Flexible schedule availability, including nights, weekends, holidays, and extended shifts as needed.
• Physically able to lift, push, pull, and carry heavy objects.
• Proficient in Microsoft Word, Excel, and Outlook.
• Comfortable working independently as well as alongside kitchen staff during food preparation and service.
• Working knowledge of food safety, sanitation, and health regulations for both guests and staff.
• Skilled at identifying issues, reviewing information, and implementing practical solutions.
• Basic mathematical knowledge, including arithmetic and calculations related to kitchen operations, inventory, and food preparation.
• Experience with US Foods Menu Profit Pro is preferred.

Strengthened by our Differences. United to Make a Difference

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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