Sous Chef - Grill Master

The Brand

Since the first Estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all our locations. With 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal, it encompasses the time-honored virtue of hospitality or, to put it in Greek, philoxenia.

With its elegant design, commitment to ingredient quality and guest experience, Milos is more than a restaurant, it is a global hospitality brand combining food, service, culture, and environment.

Position Summary
The Sous Chef - Grill Master is a culinary leader with deep expertise in high-heat cooking, responsible for setting and maintaining the standards of excellence for all grill and broiler operations across our restaurant. This role combines hands-on leadership with training, quality control, and team development, ensuring consistent execution of meats and proteins at the highest fine-dining level.

Role Responsibilities 

• Establish, document, and continuously refine all grill and broiler standards, techniques, and cooking guidelines for meats and proteins.
• Ensure precise execution of temperature, doneness, seasoning, resting, and presentation in alignment with the restaurant’s culinary vision.
• Lead by example on the line, demonstrating mastery of grill and broiler stations during service.
• Train and onboard new grill and broiler cooks, ensuring a clear understanding of standards, techniques, and expectations.
• Provide ongoing coaching, feedback, and skills development to elevate technical proficiency and consistency.
• Develop training materials and reference guides related to grill and broiler operations.
• Conduct regular inspections of grill and broiler stations across NYC locations to ensure cleanliness, organization, and adherence to standards.
• Identify execution gaps and implement corrective action plans in collaboration with restaurant leadership.
• Maintain consistency of product quality across all NYC locations.
• Evaluate the performance of grill cooks through observation, tastings, and service assessments.
• Participate in performance reviews, disciplinary processes, and succession planning for grill station cooks.
• Foster a culture of professionalism, accountability, and pride in craftsmanship.
• Assist in recruiting, interviewing, and selecting grill and broiler cooks.
• Support talent development and retention by identifying high-potential team members.
• Work closely with Executive Chefs, Chef de Cuisine, and restaurant leadership to support menu execution and operational excellence.
• Ensure compliance with all food safety, sanitation, and workplace safety standards.
• Any task as assigned by manager.

Knowledge, Experience and Skills

• 3-5 years of related experience within a high-end or fine dining restaurant.
• Culinary degree or equivalent experience.
• Strong understanding of meat temperatures, resting techniques, and protein fabrication.
• Proficiency in all areas of kitchen operations, including advanced food preparation and presentation techniques.
• Knowledge of food safety and sanitation standards.
• Ability to perform under pressure in a fast-paced environment.
• Strong attention to detail and commitment to excellence.
• Flexible schedule including evenings, weekends, and holidays.
• Ability to work in a dynamic environment.
• Ability to work both independently and in a team environment.
• Strong work ethic and customer-focused approach.
• Ability to remain calm and composed under pressure.
• Must be passionate, entrepreneurial, and dedicated to success.

Physical Requirements

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
• May be able to lift and carry up to 25-50 lbs at times.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. 
• Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly, prolonged periods of standing and walking.

Compensation

• The annual pay range for this position is between $70,000 - $75,000.
• The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment experience, job-related knowledge, qualifications and skills, etc.