Concessions Sous Chef - Benchmark International Arena

Position Summary

The Concessions Sous Chef is a key member of the culinary team at Benchmark International Arena, responsible for assisting the Executive Chef in overseeing all aspects of food production and service within the concessions operations.

This role requires a passionate and experienced culinary professional with strong leadership skills, attention to detail, and the ability to thrive in a fast-paced, high-volume environment. The Concessions Sous Chef will oversee daily kitchen operations, manage culinary staff, maintain food quality and consistency, and ensure efficient food production and service throughout all concession stands and kitchens.

This role pays an annual salary of sign in to see pay and is bonus eligible.

This position will remain open until February 5, 2026.

About the Venue

From 2011 to 2013, Benchmark International Arena had more than sign in to see pay million in improvements that have clearly revolutionized the industry and made it the premier entertainment venue in the state of Florida.

With a wide array of venues throughout the United States, it can be difficult to find one that distinguishes itself from the others. That is not the case with the renovated Benchmark International Arena, Florida's premier entertainment venue and home of the three-time Stanley Cup champion, the Tampa Bay Lightning.

Boasting unique features like lightning-throwing Tesla coils, the 11,000-square-foot Budweiser Biergarten with incredible views of the city and a massive five-manual, 105-rank digital pipe organ, Amalie Arena consistently ranks among the very best venues in the United States. The best part? This is only the beginning.

Responsibilities

• Provides a two-way line of communication between back-of-house (BOH) and front-of-house (FOH) teams during events, ensuring efficient food production and timely service.
• Enforces food safety, sanitation, and quality standards throughout all concession kitchens and service areas.
• Establishes kitchen guidelines and ensures they are consistently followed by all culinary staff.
• Responsible for achieving food quality, labor, and operational goals established by the General Manager and Executive Chef.
• Maintains proper inventory controls, monitors product usage, and minimizes food waste.
• Coordinates with the Lead Steward to ensure kitchen equipment is properly maintained and concession stands are prepared for events.