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Sous Chef SBGJCC

Bbe43a9c 1a97 4712 83d8 E088e4f62630 19000101 000001 · Tampa, FL, US, Tampa, FL · Active · $20–$22 / year · ADP Workforce Now Recruiting

Job facts

FieldValue
CompanyBbe43a9c 1a97 4712 83d8 E088e4f62630 19000101 000001
TitleSous Chef SBGJCC
Normalized title-
Department / team-
LocationTampa, FL, United States
Work model-
Employment type-
Salary$20–$22 / year
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-04-10 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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Company jobsActive postings from Bbe43a9c 1a97 4712 83d8 E088e4f62630 19000101 000001.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through ADP Workforce Now Recruiting.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Tampa.Open
Lifecycle eventsOpen, update, close, and reopen events for this posting.Open
Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyBbe43a9c 1a97 4712 83d8 E088e4f62630 19000101 000001
Source0110e4d1-abc9-47d9-96cf-6c1ba9e7e7d8
ATS providerADP Workforce Now Recruiting

Description

The Sous Chef serves as second in command in the kitchen. During the absence of the Executive Chef, the Sous Chef is responsible for all duties to ensure seamless execution of food. Responsible for food inventory management. KEY JOB FUNCTIONS: Supports all prep cook duties. Provide direction and support to culinary staff. Maintains kitchen equipment. Responsible for determining all food preparation amounts for all events. Manage food inventory and execute EOM physical inventory Prints and begins learning to create prep lists. Manage all staff and operations in absence of Executive Chef Continually create concept tasting detail sheets with photos. Assists in developing creative plates. EDUCATION / EXPERIENCE: High school diploma required Minimum two years’ experience in a commercial kitchen Experience with Caterease preferred QUALIFICATIONS: Knowledge, skills and ability to keep up with cooking trends and best practices Understands basic ordering and maintains staple inventory. Ability and skills to communicate clearly, professionally, concisely and respectfully Strong knowledge of local, state and federal food sanitation regulations Must have knowledge and understanding of PPE and fire extinguishers and how to properly use them Must have the knowledge skills and abilities in problem solving, critical thinking and sound decision making Must be proficient in Microsoft Word and Excel Must have professional appearance and demeanor Excellent time management, organizational and prioritizing skills Ability to follow company policies and procedures Must maintain confidentiality and distinguish what type of information is sharable Must adhere to HIPPA regulations Must have the knowledge skills and ability to work under pressure and deal with irate people Must be adaptable to change, learn new tasks and take on additional responsibilities when required Must contribute to a positive work environment and respect all co-workers, management, members and vendors SPECIAL POSITION REQUIREMENTS: Position may be required to work flexible hours, nights, weekends and holidays when needed. May be required to work overtime as necessary. Required to use sharp utensils such as knives. PHYSICAL REQUIREMENTS: Lifting, pushing and pulling up to 35 pounds may be required Bending, kneeling, stooping and squatting may be required Walking and standing for extended period of time is required WORKING CONDITIONS: Work is performed in a weather controlled, air conditioned/heated facility Most work is performed in a commercial kitchen over a hot stove Facility is well lit with minimal obstacles Moderate noise level

Full job record

Job ID20a844a719c2054a6c6eb549f6209b7aec2343cb
Org ID12302caa-fd2d-40b7-b87e-ebeb07d0e532
Source ID0110e4d1-abc9-47d9-96cf-6c1ba9e7e7d8
Board ID0110e4d1-abc9-47d9-96cf-6c1ba9e7e7d8
Provideradp_workforcenow
Provider Job Key542309
TitleSous Chef SBGJCC
Normalized Title—
Statusactive
Activeyes
Location TextTampa, FL, US, Tampa, FL
Department—
Team—
Employment Type—
Workplace Type—
Remote Policy—
CountryUnited States
RegionFL
CityTampa
Salary Raw20.00 To 22.00 (USD) Annually
Salary Min20
Salary Max22
Salary CurrencyUSD
Salary Periodyear
Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=bbe43a9c-1a97-4712-83d8-e088e4f62630&ccId=19000101_000001&lang=en_US&type=JS&jobId=542309&jwId=9201198466113_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=bbe43a9c-1a97-4712-83d8-e088e4f62630&ccId=19000101_000001&lang=en_US&type=JS&jobId=542309&jwId=9201198466113_1
First Seen At2026-05-31 18:05:24Z
Last Seen At2026-06-06 11:53:35Z
Last Checked At2026-06-06 11:53:35Z
Last Changed At2026-06-06 11:53:35Z
Inactive At—
Source Posted At2026-04-10 18:40:00Z
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=bbe43a9c-1a97-4712-83d8-e088e4f62630|19000101_000001/date=2026-06-06/2026-06-06T11-53-03-504Z-298e1f1a5e0131cec8375f9880b44eec3c24c1850739532d83404b54242adbec.json
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Extensions
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    "requisitionDescription": "<div><div><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:.25in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;' data-pasted=\"true\"><span style='font-family:\"Arial\",sans-serif;'>The Sous Chef serves as second in command in the kitchen. During the absence of the Executive Chef, the Sous Chef is responsible for all duties to ensure seamless execution of food. Responsible for food inventory management.&nbsp;</span></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:31.5pt;text-indent:-13.5pt;'><br></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><strong><span style='font-family:\"Arial\",sans-serif;background:lightgrey;'>KEY JOB FUNCTIONS:</span></strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><br></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left: 0in;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Supports all prep cook duties.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Provide direction and support to culinary staff.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Maintains kitchen equipment.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Responsible for determining all food preparation amounts for all events.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Manage food inventory and execute EOM physical inventory&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Prints and begins learning to create prep lists.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Manage all staff and operations in absence of Executive Chef</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Continually create concept tasting detail sheets with photos.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Assists in developing creative plates.</span></li></ul></div><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><br></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><strong><span style='font-family:\"Arial\",sans-serif;background:lightgrey;'>EDUCATION / EXPERIENCE:</span></strong><strong>&nbsp;</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><br></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left: 39.5px;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>High school diploma required</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Minimum two years&rsquo; experience in a commercial kitchen</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Experience with Caterease preferred</span></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:49.5pt;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><br></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><strong><span style='font-family:\"Arial\",sans-serif;background:lightgrey;'>QUALIFICATIONS:</span></strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><br></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left: 0.25in;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Knowledge, skills and ability to keep up with cooking trends and best practices</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Understands basic ordering and maintains staple inventory.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Ability and skills to communicate clearly, professionally, concisely and respectfully</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Strong knowledge of local, state and federal food sanitation regulations</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Must have knowledge and understanding of PPE and fire extinguishers and how to properly use them&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Must have the knowledge skills and abilities in problem solving, critical thinking and sound decision making</span></li></ul></div><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left: 0.25in;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Must be proficient in Microsoft Word and Excel&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Must have professional appearance and demeanor&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Excellent time management, organizational and prioritizing skills</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Ability to follow company policies and procedures&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Must maintain confidentiality and distinguish what type of information is sharable</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Must adhere to HIPPA regulations</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Must have the knowledge skills and ability to work under pressure and deal with irate people</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Must be adaptable to change, learn new tasks and take on additional responsibilities when required&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Must contribute to a positive work environment and respect all co-workers, management, members and vendors</span></li></ul></div><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><br></p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:.25in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-family:\"Arial\",sans-serif;background:lightgrey;'>SPECIAL POSITION REQUIREMENTS:</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:.25in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>&nbsp;</strong><span style='font-family:\"Arial\",sans-serif;'>Position may be required to work flexible hours, nights, weekends and holidays when needed. May be required to work overtime as necessary. Required to use sharp utensils such as knives.&nbsp;</span></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>&nbsp;</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><strong><span style='font-family:\"Arial\",sans-serif;background:lightgrey;'>PHYSICAL REQUIREMENTS:&nbsp;</span></strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><strong>&nbsp;</strong></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left: 0.25in;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Lifting, pushing and pulling up to 35 pounds may be required&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Bending, kneeling, stooping and squatting may be required</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Walking and standing for extended period of time is required</span></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:.75in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-indent:-27.0pt;'><br></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><strong><span style='font-family:\"Arial\",sans-serif;background:lightgrey;'>WORKING CONDITIONS:</span></strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:.25in;'><strong>&nbsp;</strong></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left: 0.25in;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Work is performed in a weather controlled, air conditioned/heated facility</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Most work is performed in a commercial kitchen over a hot stove&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Facility is well lit with minimal obstacles&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style='font-family:\"Arial\",sans-serif;'>Moderate noise level&nbsp;</span></li></ul></div></div></div>\n",
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