Salary: $65 - 70k + full benefits

• Luxury lifestyle hotel in South Beach Miami is now seeking a passionate Sous Chef to join the team
• Will entertain upcoming Junior Sous or Chef de Partie candidates
• Hotel experience is NOT a must; will entertain upscale restaurant, fine dining establishment experience

SUMMARY

The Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Chef de Cuisine

ESSENTIAL FUNCTIONS:

Job duties include, although are not limited to:

● Scheduling kitchen staff and ensuring schedules are posted in a timely manner

● Consistently tracking kitchen inventory, preparing, and ordering all items for the restaurant and bar menus

● Recruiting staff and monitoring their performance

● Assisting in maintaining the overall food and labor cost

● Ensuring the opening and closing procedures for kitchen staff are completed

● Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations

● Ensuring that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times

● Maintaining food quality and ensuring guest satisfaction

● Assisting in developing control procedures and enforcing them

● Working closely with the Executive Chef and Chef de Cuisine on menu development and recipe standardization

● Taking responsibility for shift during absence of the Chef de Cuisine

● Monitoring equipment maintenance and condition

● Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required

● Knowing all state/local health codes and ordinances and ensuring that kitchen is complying

● Memorizing food recipes and food preparation instructions

● Remaining aware of culinary trends and always seeking to improve

● Works closely with the FOH team on menu training