Executive Sous Chef

The Grove @ W South Beach | Miami Beach, FL

At W South Beach, culinary experiences are bold, vibrant, and driven by creativity. We are seeking an experienced and dynamic Executive Sous Chef to support and lead kitchen operations across our diverse food and beverage outlets, including The Grove Restaurant, Living Room, and Pool & Beach.

This role is ideal for a strong culinary leader who thrives in a fast-paced, lifestyle-driven environment and is passionate about operational excellence, team development, and delivering exceptional culinary experiences that reflect the energy of the W brand.

The Executive Sous Chef plays a critical leadership role within the culinary department, assisting the Executive Chef in overseeing all daily kitchen operations. This position ensures consistency, quality, and execution across all outlets while supporting menu development, financial performance, team leadership, and brand standards.

• Support the Executive Chef in managing all kitchen operations across multiple outlets

• Lead day-to-day culinary execution to ensure consistency, quality, and presentation standards

• Supervise, train, and mentor Sous Chefs and culinary leadership team members

• Assist with menu development, seasonal updates, and special event programming

• Oversee food safety, sanitation, and HACCP compliance across all kitchen areas

• Ensure proper food handling, storage, labeling, rotation, and inventory control

• Support labor management, scheduling, and cost control initiatives

• Coordinate with front-of-house leadership to ensure seamless service execution

• Lead service during high-volume periods while maintaining operational standards

• Assist with ordering, vendor relations, and inventory management

• Uphold W South Beach standards for quality, professionalism, and culinary excellence

• Previous experience as an Executive Sous Chef or Senior Sous Chef in a hotel or high-volume, multi-outlet environment preferred

• Strong culinary foundation with experience across multiple cuisines and service styles

• Proven leadership and people-management skills with the ability to develop high-performing teams

• Strong understanding of food cost, labor control, and kitchen financials

• Ability to thrive in a fast-paced, high-energy hospitality environment

• Excellent organizational, communication, and time-management skills

• Hands-on leadership style with a focus on quality, consistency, and accountability

• Ability to stand for extended periods and lift up to 50 lbs

• Flexible availability, including nights, weekends, and holidays

• Culinary school training is a plus but not required