Executive Sous Chef | MILA

Riviera Dining Group • Miami Beach, FL

2d

About The Position

The Executive Sous Chef sits between the Sous Chef and Chef de Cuisine in the kitchen leadership structure. The role assists the Chef de Cuisine and Executive Chef in operating the kitchen as a successful independent profit center and in maximizing guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration.

The Executive Sous Chef demonstrates culinary skills through hands-on work while directly leading, training, and mentoring Sous Chefs and kitchen staff. This role manages food-related functions, serves as the primary point of accountability for daily kitchen operations, and assumes full operational responsibility for the kitchen when the Chef de Cuisine is absent. The Executive Sous Chef also supervises kitchen areas to ensure consistent, high-quality products and supports menu development, events, and menu launches.

Requirements

• At least 3–4 years in a kitchen managerial role in a fast-paced, high-volume restaurant, including prior experience as a Sous Chef.
• Computer knowledge, including Excel, Windows, and POS systems.
• Career driven with a stable job history.
• High-volume and/or fine-dining experience.
• Good communication skills.

Nice To Haves

• College degree or culinary school degree preferred, but not required.

Responsibilities

• Adhere to company policies as stated in the employee handbook.
• Directly oversee, train, and mentor Sous Chefs and kitchen supervisory staff.
• Serve as the senior kitchen leader on duty and assume full responsibility for kitchen operations in the Chef de Cuisine’s absence.
• Conduct physical inventories of storage areas, freezer, cooler, spice rack, bag-in-box area, expo area, line, and service stations.
• Maintain daily high-cost perpetual inventory and enter inventory, purchases/invoices, sales, and ending inventory for the COGS sheet.
• Manage food cost of goods sold (COGS), food purchases, food par levels, and daily and monthly inventory.
• Follow order guides and understand food quality and pricing standards.
• Review the prior week’s labor to identify opportunities; manage schedules, coverage, labor costs, overtime, and labor percentages.
• Manage new-hire and termination procedures and complete employee injury reports.
• Set par levels for plateware and communicate them to the front of house; coordinate with the dish machine and chemical company.
• Oversee product mix, food quality and specifications, recipe adherence, food preparation, protein portions, and presentation.
• Ensure FIFO product rotation and conduct line checks.
• Maintain organization of back-of-house storage, prep, line, and dish areas.
• Maintain sanitation standards, including temperature logs, HACCP reviews, and sanitation walkthroughs.
• Support teamwork and training, lead cross-training and succession planning for back-of-house staff, and monitor attention to detail and line of sight.
• Support menu development, recipe costing, and research and development for new items, specials, and seasonal launches.
• Participate in events, menu changes and launches, daily specials, and omakase menus.
• Communicate issues, concerns, and updates to the Chef de Cuisine and Executive Chef.
• Partner with the Chef de Cuisine on P&L accountability, budgeting, and forecasting.
• Attend weekly management meetings and conduct staff pre-shifts.
• Monitor kitchen opening and closing procedures and manage the entire back-of-house operation.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed