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Executive Sous Chef
Gekkō
8 Southeast 8th Street, Miami, FL 33131
Gekkō hiring Executive Sous Chef in Miami, FL

Gekkō hiring Executive Sous Chef in Miami, FL

GekkōMore Info

Full Time • Salary (Based on Experience)
Expires: Jul 11, 2024

182 people viewed

Required Years of Experience

3 years


Job Details

Gekko employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

The Executive Sous Chef is primarily responsible for serving as the second in command of the kitchen. This individual will assist the Executive Chef in preparing and supervising all food production for dining, events, and functions at the restaurant. They will help supervise all kitchen employees and ensure that all food quality standards are met within budgetary parameters.

Duties and Responsibilities:

  • Ensures that all employees working in the back of house operations (BOH) are performing to the standards set by the Executive Chef.
  • Maintains financial and labor percentages set by Executive Chef.
  • Prepares and instructs others to prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
  • Assumes responsibility for the quality of products served.
  • Consistently follows standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
  • Ensures sufficient levels of food products at line stations to assure a smooth service period.
  • Maintains a clean and sanitary workstation area including tables, cooking equipment, and refrigeration equipment.
  • Facilitates employee meetings and brings suggestions for improvement.
  • Prepares as well as supervises kitchen staff responsible for all daily items to ensure that all cooking methods, garnishes, and portion sizes are followed per standardized recipes.
  • Assists the Executive Chef with completion of inventories, cost control, and food waste monitoring and reduction.
  • Assumes full responsibility for all culinary operations in the absence of the Executive Chef.
  • Assists the Executive Chef with the supervision and training of all kitchen employees, ensuring that all sanitation and safety procedures are followed and maintained.
  • Consistently maintains and checks standards for quality, cost, eye appeal, and flavor.
  • Assists Executive Chef in weekly scheduling to ensure proper staffing levels to maximize profitability while ensuring that maximum production is achieved.
  • Makes recommendations and inspects all equipment to ensure safety and cleanliness.
  • Works in any station or completes all duties as assigned by the Executive Chef.
  • Works with the front-of-the-house staff.
  • Assists in the ordering, receiving, storing, and handling of all food
  • Reports member and guests’ feedback to the Executive Chef and any actions that may have been taken.

Qualifications:

  • Culinary Degree is preferred.
  • Passionate about food.
  • Strong communication and leadership skills.
  • Possess a positive attitude and be a problem solver.
  • Ability to work a flexible schedule including nights, weekends, and holidays.
  • Ability to frequently lift/move up to 50 lbs. and occasionally lift/move up to 100 lbs.
  • Authorization to work in the U.S.

Benefits:

  • Dental insurance
  • Food provided
  • Health insurance
  • Paid time off
  • Vision insurance

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Paid Time Off


Required Skills

300+ Covers Per Night

Advanced Knife Skills

Fish Butchery

Food Safety Knowledge

Kitchen Management

Meat Butchery

Ordering / Purchasing

300 Covers Per Night

Cleaning / Sanitation

Expediting

200 Covers Per Night

Inventory Management

Menu Development

Safety Procedures Knowledge

Food Handler Certification

Leadership

Recipe Development

Scheduling

Meat Cookery

Receiving

Costing

Fish Cookery

Grilling

Communication

Team Management

Vegetable Cookery

Budgeting

Basic Knife Skills

Plating and Presentation

Sauteing

Prepping Ingredients

Pasta Cooking

Portioning

ServSafe Certified

Family Meal Preparation

Frying

Kitchen Equipment Maintenance

Safety and Sanitation

Pasta Dough Making

Can Lift Up to 50 Lbs

Positive Attitude

100 Covers Per Night

Sauce Making

Gluten Free Cooking

Charcuterie and Cheese Board Arrangement

Vegan / Vegetarian Cooking

Vendor Management

Dough Making

Culinary Skills

Food and Beverage Pairing

Problem Solving

Team Leadership

Conflict Resolution

Dressing Making

Events Management

Fine Dining Knowledge

Fine Dining Service

Knife Skills

Teamwork

Training Others

Woodfire Cooking

Attention to Detail

Pizza Cooking

Sous Vide

Cost Management

Customer Service

Food Prep

Organizational Skills

Staff Management of up to 75

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