Executive Sous Chef

Opal Corporate Office•Miami, FL

1d•Onsite

About The Position

Opal Collection is seeking an accomplished and passionate Executive Sous Chef to join its culinary leadership team. The Executive Sous Chef is a key leader in the culinary department, supporting kitchen operations and ensuring exceptional food quality, operational consistency, and guest experiences. Working closely with the Executive Chef and culinary management team, this role leads daily kitchen execution, develops culinary talent, and supports dining operations across restaurants, banquets, and resort functions. The position requires willingness to relocate to Naples, Clearwater, and/or Sarasota.

Requirements

Previous culinary experience, particularly in a supervisory or leadership capacity.
Strong commitment to food safety, sanitation, cleanliness, and culinary standards.
Ability to lead, coach, and motivate culinary associates.
Excellent verbal and written communication skills, including professional email correspondence.
Knowledge of commercial kitchen equipment.
Ability to manage multiple priorities while maintaining composure and efficiency in a fast-paced culinary environment.
Flexibility to work evenings, weekends, holidays, and extended hours as operationally required.
Positive, collaborative leadership style and genuine passion for culinary excellence and hospitality.
Willingness to relocate to Naples, Clearwater, and/or Sarasota.

Nice To Haves

High school diploma or GED preferred, but not required.

Responsibilities

Direct restaurant kitchen execution, ensuring exceptional quality, consistency, and presentation of hot food offerings.
Oversee preparation and delivery of hot breakfast selections for banquet functions and special events.
Provide leadership and operational direction to Sous Chefs, line cooks, production cooks, breakfast buffet attendants, and stewarding associates.
Train, coach, and mentor Sous Chefs and hourly team members.
Identify and promptly resolve culinary-related operational challenges.
Ensure opening procedures, daily operational requirements, and weekly checklists are completed accurately and consistently.
Maintain compliance with health regulations, food safety requirements, and company operating standards.
Promote sanitation, cleanliness, and workplace safety in kitchen and food storage areas.
Partner with banquet and culinary teams to execute buffets, special functions, and events.
Support culinary leadership in product utilization, kitchen organization, production priorities, and operational efficiency, especially during high-volume periods.
Coordinate daily vendor orders and oversee the organization, cleanliness, and maintenance of coolers and storage facilities.
Supervise preparation, operation, and breakdown of hot and cold food stations.
Collaborate on specialty menus and culinary experiences for holidays, seasonal events, brunches, and resort functions.
Contribute creative plating concepts and presentation techniques to improve the visual appeal and dining experience.
Identify commercial kitchen equipment concerns and communicate maintenance needs to the Engineering department.