Executive Sous Chef

Motek Florida•Miami, FL

About The Position

Motek, a part of the Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: As the Executive Sous Chef, you will play a key leadership role within the culinary team, working closely with the Executive Chef to oversee and support all kitchen operations. In this role, you will help ensure consistency, quality, and efficiency during service while guiding and developing the back-of-house team. The Executive Sous Chef must demonstrate strong culinary expertise, leadership, and organizational skills, while fostering effective collaboration between the kitchen and front-of-house teams to deliver an outstanding guest experience.

Requirements

3–5+ years of culinary leadership experience in a high-volume or upscale restaurant.
Previous experience as a Sous Chef required, Executive Sous Chef experience preferred.
Culinary degree or equivalent professional culinary training preferred.
Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards.
Experience with inventory management, ordering, and food cost control.
Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards.
Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment.
High attention to detail across food quality, systems, and operational execution.
Effective communicator with a collaborative, team-oriented leadership style.
Flexibility to work evenings, weekends, and holidays as needed.

Nice To Haves

Bilingual proficiency is a plus.

Responsibilities

Support the Executive Chef in managing daily kitchen operations while ensuring that all culinary standards, recipes, and restaurant procedures are consistently followed.
Lead and supervise Sous Chefs and line cooks to maintain a smooth, organized, and efficient service.
Maintain strict quality control standards to ensure proper food preparation, presentation, freshness, and consistency across all menu items.
Manage inventory, product ordering, and cost controls to help meet food and labor budget goals.
Assist the Executive Chef with administrative responsibilities including staff scheduling, payroll submission, and invoice review.
Ensure all stations are properly set up and prepared prior to each service period.
Enforce food safety, sanitation, and hygiene standards in full compliance with health department regulations.
Act as a key communication link between the culinary team and front-of-house leadership to support seamless service.
Train, mentor, and coach kitchen staff to promote professional growth, team development, and high performance.