Executive Sous Chef - Surfcomber

Kimpton Hotels & Restaurants•Miami Beach, FL

5h•Onsite

About The Position

The Executive Sous Chef is the strategic second-in-command of the culinary operation at the Surfcomber Hotel, partnering closely with the Executive Chef to lead daily operations, large-scale production, and team development across multiple dining outlets and service styles. This role oversees culinary execution for The Social Club (Daily brunch operations, French-inspired dinner service), Solei Beach Club (Mediterranean-meets–South Beach cuisine, Poolside, beach, cabana, and palapa dining), Banquets & Catering, In-room dining support, and Seasonal activations and special events. You will lead and support a culinary team of approximately 28 associates, ensuring consistency, creativity, and hospitality across all concepts.

Requirements

Minimum 5 years of progressive culinary leadership experience in high-volume, full-service restaurants, hotels, or lifestyle hospitality environments
Previous Sous Chef or Executive Sous Chef experience strongly preferred
Experience overseeing multiple outlets and banquets/catering simultaneously
Strong leadership, organizational, and communication skills
Passion for diverse cooking techniques, ingredients, equipment, and industry trends
Proficiency with Microsoft Office Suite, POS systems, inventory/procurement software, and payroll/timekeeping systems
Ability to read, execute, and enforce recipes, standards, and food safety requirements
Culinary degree preferred; equivalent experience considered
Food Handler Certification and required sanitation certifications
Flexible schedule, including mornings, nights, weekends, and holidays

Responsibilities

Collaborate with the Executive Chef to drive culinary excellence, operational consistency, and financial performance
Lead daily culinary operations across breakfast, brunch, lunch, dinner, beach, pool, banquets, and events
Serve as the operational leader in the absence of the Executive Chef, resolving issues calmly and confidently
Supervise food production at all stations, assist cooks, and expedite service when needed
Maintain exceptional food quality, presentation, timing, and brand standards
Assist in menu development, tastings, recipe standardization, costing, and menu engineering
Maintain strong floor presence and visibility during service periods
Participate in daily lineups, menu meetings, and ongoing service education
Ensure food is produced and served on a timely basis across all outlets
Supervise, mentor, coach, and inspire a diverse culinary team
Interview, hire, onboard, train, and retain top culinary talent
Identify high-potential team members and support internal development
Plan, assign, and direct work; appraise performance; reward and discipline appropriately
Foster a professional, inclusive, and high-performance kitchen culture
Enforce company policies, safety procedures, sanitation standards, and health regulations
Address employee concerns, resolve conflicts, and maintain positive team morale
Assist with labor management, scheduling, payroll controls, and overtime management
Monitor food costs, waste, prep pars, and production efficiency
Support purchasing, ordering, inventory management, receiving, and vendor relationships
Ensure all products are received in correct quantities and quality
Assist with forecasting, budgeting, and financial target achievement
Complete required paperwork, reports, schedules, and documentation accurately and on time
Ensure compliance with health department regulations and company standards
Maintain high levels of cleanliness, organization, and readiness across all kitchen areas
Supervise daily cleaning of prep kitchens, cooking lines, dish areas, and walk-ins
Drive systems, structure, and SOPs across prep, production, and communication
Maintain strong collaboration between front-of-house and back-of-house teams
Support continuous improvement initiatives that elevate efficiency and guest experience