Executive Sous Chef

Pyramid Global Hospitality•Miami, FL

About The Position

The Executive Sous Chef works directly with the Executive Chef and assumes responsibility for the culinary operation in the Executive Chef’s absence. The role monitors daily culinary operations, supports and guides the culinary team, contributes to a positive guest experience, and supports senior leadership with key management responsibilities. The Executive Sous Chef serves as a liaison between culinary and other hotel departments, develops menus in line with brand standards, coordinates special events, and manages hourly kitchen employees, including scheduling, payroll, training, coaching, evaluation, and hiring. The position oversees food production, ordering, cost, quality, consistency, budgets, safety, and sanitation. It also leads departmental meetings and training, supports employee engagement and food-safety practices, responds to guest feedback and complaints, and collaborates with departments across the hotel to maintain high culinary, service, and operational standards. The role reports directly to the Executive Chef and is based at Arlo Wynwood, a 217-room hotel in Miami’s Wynwood neighborhood with a destination restaurant, three bars, a café, rooftop pool and bar, and meeting and event spaces.

Requirements

ServeSafe certification or equivalent.
Seven to ten years of experience in a professional kitchen with multiple outlets, demonstrating career progression.
Ability to deliver and exceed the expectations of a highly demanding clientele.
Ability to maintain all government-required licenses, certificates, and permits.
Ability to work varied shifts, including mornings, evenings, weekends, and holidays.
Hearing, visual, and sensory abilities to observe and detect emergency situations.
Ability to distinguish food product, taste, texture, temperature, presentation, and preparation.
Strong communication and leadership skills, including the ability to motivate teams to produce consistently great food.
Professional appearance and manner, good character, and ability to work in a fast-paced team.
Positive, honest, self-motivated, and energetic work ethic; able to work effectively under pressure in busy environments.
Ability to work independently and as part of a team, with a leadership mindset.
Passion for good food, local ingredients, and quality customer experiences.
Excellent knife skills, work ethic, and professional demeanor.
Strong administrative capabilities, including experience with Outlook, Microsoft Office, online platforms, and payroll processing.
Demonstrated record of success and upward career progression.
Enjoyment of and passion for working with food and people.

Nice To Haves

Culinary certificate or degree from an accredited culinary agency.
Familiarity with the region and its food landscape.

Responsibilities

Monitor daily culinary operations and support and guide the culinary team.
Assume responsibility for the entire culinary operation in the Executive Chef’s absence.
Serve as a liaison between culinary and other hotel departments and develop collaborative working relationships across the property.
Develop creative menus and plan and prepare food for each outlet, including banquets and special events.
Manage hourly kitchen employees, including scheduling, payroll, training, coaching, evaluation, and hiring.
Lead the culinary team toward exceptional guest service, employee satisfaction, strong morale, and engagement.
Monitor food production, ordering, inventory, cost, quality, consistency, and operational budgets.
Ensure recipes and product yields are accurately costed and reviewed, standard recipes and portion controls are followed, and waste is minimized.
Maintain adequate food stock based on hotel occupancy and function forecasts; verify that received food meets standards and is stored and rotated correctly.
Ensure safe and correct use, cleaning, and maintenance of food preparation equipment and kitchen facilities.
Maintain food safety and sanitation practices, promote a positive food-safety culture, and collaborate with food and beverage staff to reduce risk and ensure compliance.
Interact with guests, seek feedback, handle requests and complaints, resolve issues promptly, and follow up on guest satisfaction.
Ensure culinary associates maintain clean, presentable uniforms and a positive, professional attitude.
Maintain culinary operations manuals and ensure they are updated.
Administer and properly file weekly work schedules and annual leave planners, distributing requested time off fairly.
Coach and counsel employees promptly and in accordance with company policy.
Handle accounting, payroll, and employee relations matters in compliance with company policy.
Initiate maintenance reports and work orders and follow up on corrective actions.
Stay informed about market needs, new products, food trends, and hotel-industry technology.
Review and refine procedures to enhance guest experiences while maintaining luxury standards.
Support employee health and wellness processes, including illness exclusions and return-to-work restrictions.
Exercise discretion and independent judgment when evaluating new programs, services, and ideas.
Stay informed about property goals, develop departmental goals, and present them to executive leadership.
Perform other functions as needed.