Sous Chef

North Italia • Miami, FL

26d

About The Position

The Sous Chef reports to the Executive Chef and helps lead a culinary team preparing dishes from scratch with a focus on quality, flavor, and excellence. The role supports the restaurant’s mission of delivering great hospitality every time. The Sous Chef manages kitchen shifts, team scheduling and planning, operational and financial goals, food quality, cleanliness, equipment care, and team development in a high-volume restaurant environment.

Requirements

• At least 2 years of high-volume culinary management experience.
• Demonstrated working understanding of business operations and financials.
• Experience with POS systems and inventory control systems.
• Ability to work shifts exceeding 10 hours and to stand, sit, squat, or walk for extended periods.
• Ability to work closing shifts, weekends, and holidays as needed.
• Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds.
• Finger and hand dexterity to operate kitchen machinery and knives.
• Ability to withstand changes in temperature and occasional smoke, steam, and heat, and to work in a confined space.
• Hearing, visual, and sensory abilities to observe and detect emergency situations and distinguish food product, taste, texture, temperature, and presentation.

Nice To Haves

• Prior experience with POSitouch and Crunchtime systems.

Responsibilities

• Manage shifts, including daily decision-making, scheduling, and planning.
• Demonstrate ingredient knowledge and awareness of culinary trends.
• Help the restaurant achieve financial goals by controlling cost of goods and finding solutions when targets are not met.
• Maintain kitchen cleanliness and organization, and care for and maintain equipment.
• Handle on-the-fly requests calmly and positively.
• Foster continuous learning, open and honest feedback, and corrective action as needed.
• Manage labor expectations and plan each scheduled shift accordingly.
• Understand sales and labor budgets and discuss profit and loss with the management team.
• Coach, lead, and develop the restaurant team to drive continuous improvement.
• Maintain high standards for product quality and restaurant cleanliness to support a safe environment for the team and guests.
• Help create memorable dining experiences by exceeding guest expectations in a high-volume environment.

Benefits

• Medical, dental, and vision insurance.
• Company-paid group life insurance.
• Short-term and long-term disability coverage.
• Paid time off, including vacation and sick time.
• Health Savings Account.
• 401(k) plan with company match.
• Tuition assistance.
• Eligible for up to 50% next-day pay, with exclusions applying.
• Employee Assistance Programs.

What This Job Offers

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