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Bouchon Bistro - Coral Gables hiring Executive Sous Chef in Miami, FL

Bouchon Bistro - Coral GablesMore Info

Full Time • Salary ($90k - $95k)
Expired: Mar 6, 2024

Sorry, this job expired on Mar 6, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years

Job Details

Chef Thomas Keller’s newest restaurant, Bouchon, located in Coral Gables, FL, is seeking capable individuals who are enthusiastic about food, beverage and hospitality to join the culinary brigade as the Executive Sous Chef.

Bouchon Bistro Coral Gables occupies the historic La Palma building constructed in 1924 with restaurant interiors designed by long-time Bouchon collaborator Adam D. Tihany of Tihany Design in New York City. The menu offers seasonally driven French bistro fare and is the third Bouchon Bistro for Chef Keller, following his flagship location in Yountville, CA, and Bouchon Bistro in Las Vegas, NV.

Qualified individuals should possess a strong attention to detail, organization and cleanliness. In addition to technical skills of a minimum of 5-7 years of experience, the individual must have strong interpersonal and communication skills and the ability to be a team collaborator.

Chef Keller’s collection of restaurants is founded on a culture of mentorship and provides a solid foundation of skills to support the culinary profession. We are proud to offer:

  • Discounted parking
  • Paid Time Off
  • 401K with no waiting periods and the opportunity to receive up to 4.0% of your salary as matching contributions
  • Company-sponsored medical and dental plans with a contribution of 85% of your premium*
  • Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness plans, pet insurance, and short- and long-term disability insurance.
  • Opportunities for growth and advancement
  • Family meal
  • Scholarship programs
  • Peer mentorship program
  • Employee discounts at Chef Thomas Keller’s casual properties

Who we are:

Chef Thomas Keller raises the bar for the American culinary scene. His restaurants are legendary – The French Laundry, Bouchon, and Per Se among them – and he is the only American-born chef to ever hold multiple three-star Michelin rankings. Chef Keller’s culinary skills and high standards make him an inspiration to younger chefs and have earned him countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. He is also the first male American chef to be designated a Chevalier of the French Legion of Honor. In 2017, Chef Keller led Team USA to its first-ever gold medal in the Bocuse d’Or, a prestigious biennial competition that is regarded as the Olympics of the culinary world. Chef Keller is the author of six best-selling cookbooks and holds an honorary Doctorate in Culinary Arts from The Culinary Institute of America.

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status or other legally protected characteristics.

*Company contribution depends on your plan selection. Benefit offerings are subject to change over time.

Compensation Details

Compensation: Salary ($90,000.00 - $95,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Wellness Program

Required Skills

Team Development and Training

Advanced Knife Skills

Kitchen Management

Ordering / Purchasing

Cleaning / Sanitation

Inventory Management

Safety Procedures Knowledge

Menu Development

Recipe Development



Team Management

Read more

View Job Description

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Part of Thomas Keller

With locations in Yountville and Las Vegas, Bouchon offers traditional French bistro fare with a menu showcasing the best available products available daily. Bouchon also features an extensive raw bar with select oysters on the half-shell and many other fruits de mer. Seasonal offerings change throughout the year and are complemented by a comprehensive international wine list.

Commis ChefOpen Call