Executive Sous Chef | MILA

Riviera Dining Group•Miami Beach, FL

17h

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 leading, training, and mentoring Sous Chefs and kitchen staff, and managing food-related functions. This role is the primary point of accountability for daily kitchen operations and assumes full operational responsibility in the Chef de Cuisine’s absence. The Executive Sous Chef supervises kitchen areas to ensure consistent, high-quality food and service, and supports menu development, financial accountability, budgeting, and forecasting.

Requirements

Minimum 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.
General office work involving typing and repetitive motion, and sitting in a stationary position for several hours during the day.

Nice To Haves

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

Responsibilities

Adhere to company policies 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 responsibility for kitchen operations when the Chef de Cuisine is absent.
Manage physical inventory across storage, freezer, cooler, spice rack, bag-in-box, expo, line, and service areas, including monthly inventory and daily high-cost perpetual inventory.
Enter inventory, purchases and invoices, sales, and ending inventory for the food cost sheet; manage food cost of goods sold.
Follow order guides and understand food quality and pricing standards.
Review the prior week’s labor and identify opportunities; manage schedules, coverage, labor costs and percentages, and overtime.
Manage daily and weekly food purchasing and maintain food and plateware par levels; communicate plateware needs with the front of house.
Follow new-hire and termination procedures and complete employee injury reports.
Attend weekly management meetings and lead staff pre-shifts.
Manage product mix, product rotation using FIFO, food quality and specifications, recipe adherence, line checks, and daily specials.
Maintain organization of back-of-house storage, prep, line, and dish areas, and oversee dish-machine and chemical-company matters.
Maintain sanitation standards, monitor temperature logs, review HACCP practices, and conduct sanitation walkthroughs.
Promote teamwork, training, cross-training, and succession planning for back-of-house staff.
Support menu development, recipe costing, and research and development for new items, specials, seasonal launches, events, menu changes, and omakase menus.
Ensure recipes, food preparation, butchering, protein portions, and presentations meet restaurant specifications and quality commitments.
Communicate issues, concerns, and updates to the Chef de Cuisine and Executive Chef.
Partner with the Chef de Cuisine on profit-and-loss accountability, budgeting, and forecasting.
Monitor temperature logs and manage kitchen opening and closing procedures.
Apply managerial skills across the entire back-of-house operation.