Sous Chef

United Statesmid

Sous ChefFood Service

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Quick Summary

Overview

Organization Overview: The Florida Panthers enter their 33 rd 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,

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Sous ChefFood Service

Organization Overview:
The Florida Panthers enter their 33^rd 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 Cats 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.

Organization: Sanza Food Service
Venue: Amerant Bank Arena
Location: Sunrise, FL — On-Site
Employment Type: Full-Time
FLSA Status: Exempt (Salaried)
Reports To: Executive Sous Chef
Schedule: Flexibility required for evenings, weekends, and holidays aligned with event schedules

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.

Responsibilities

~1 min read

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

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

Requirements

~1 min read

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

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
ServSafe certification (or equivalent food handler certification)
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