Club Sous Chef

The Moore•Miami, FL

6d•Onsite

About The Position

The Moore is a landmark destination in the Miami Design District, comprised of a private members club, hotel and a collection of restaurants, retail, exhibition, event and office space. Housed in the District’s circa-1922 Moore building, the reimagined, nearly 90,000-square-foot space integrates two, four-story structures located at the intersection of NE 40th Street and NE 2nd Avenue, and includes Elastika, the site-specific commission created by the late artist and architect Zaha Hadid for the inaugural Design Miami/ exhibition in 2005. The Moore’s core programming extends throughout the building’s four floors: The first floor is anchored by a public, all-day dining concept, Torno Subito by Massimo Bottura. The second floor will house The Club at The Moore, a private members-only destination inclusive of a restaurant, multiple bars, lounges and private dining and event spaces. Located on the third floor, The Workplace at The Moore offers leasable private offices, dedicated desks and limited communal workplace access. The Hotel at The Moore is located on the building’s fourth floor and offers 15 hotel suites that are available for member and non-member bookings. Additionally, the fourth floor is home to The Gallery at The Moore, a 4,500-square foot private exhibition and event space that overlooks the building’s iconic Elastika atrium. The redevelopment of The Moore is led by boutique hospitality firm and operator, WoodHouse. Founded by entrepreneur Brady Wood, WoodHouse creates, owns and operates experiential concepts, ranging from private clubs, restaurants and hotels to live music and entertainment venues. Position Overview At The Moore a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company policies and state standard. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedures and food preferences as well as working with the Executive Chef on developing new menu options. A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes.

Requirements

Minimum of 2-3 years of experience as a Sous Chef in a high-end and fast-paced restaurant of similar establishment.
Culinary training and a genuine passion for continuous growth and development as a chef.
In-depth knowledge of different cuisines, ingredients, and flavor profiles.
Demonstrated consistency and stability in previous work experience, along with a commitment to providing operational support as both an individual contributor and a leader.
Flexibility of hours on weekdays, weekends, and holidays.
Willingness to arrive early for work, allowing sufficient time to settle and be briefed on previous and upcoming services.
Ability to handle and manipulate objects with hands, including seizing, grasping, turning, and holding.
Capability to work on your feet for at least 8 hours.
Fast-paced movements required to navigate various areas of the club.
Ability to lift, pull, carry, or move objects weighing up to 40 pounds occasionally and 15 pounds regularly.
Occasional kneeling, bending, crouching, and climbing as required.

Responsibilities

Lead by example alongside the Executive Sous Chef, overseeing BOH operations, staffing, food production, special requests, dietary restrictions, and allergy procedures.
Collaborate with the Executive Sous Chef and culinary team to develop menus that align with our culinary vision.
Maintain government Health and Safety standards.
Establish professional relations, provide educational opportunities, and develop team skills.
Support in education and training for safe work habits and procedures.
Drive effective and efficient kitchen processes while ensuring highest food quality and controls.
Help Manage staff schedules, payroll, setup/breakdown, production, and uniform adherence.
Foster teamwork and synergy between FOH and BOH staff through effective communication.