Sous Chef

The Florida Panthers are in 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 won 11 of their past 12 postseason series and captured four Eastern Conference Championships. The organization is led by President of Hockey Operations & General Manager Bill Zito, entering his seventh season, and President of Business Operations Michael White, beginning his first full season.

Anchored by a championship culture on the ice, the Panthers are equally committed to building a world-class sports and entertainment platform off of it. The organization focuses on delivering an elite guest experience across all venues, deepening the connection between the team and the South Florida community and continuing to grow the sport for the next generation. The Panthers operate four facilities in Broward County: Amerant Bank Arena in Sunrise which is home of Panthers home games, concerts and events, Panthers IceDen in Coral Springs, the state-of-the-art Baptist Health IcePlex in Fort Lauderdale and renovated War Memorial Auditorium which hosts concerts and events year-round. 

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. That foundation of selfless service shapes the organization's identity at every level. The Panthers' pillar program, "Heroes Among Us," honors a U.S. military veteran at every home game, and the Florida Panthers Foundation directs its efforts across 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 organization remains deeply committed to empowering and strengthening the diverse communities of South 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.

• 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

• 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

• 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