Sous Chef | CASA NEOS

Riviera Dining Group•Miami, FL

19h

About The Position

The Sous Chef assists the Executive Sous Chef with the overall kitchen operation as a successful independent profit center, supporting guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration. The role demonstrates culinary skills through hands-on work while helping lead staff and manage food-related functions. It also helps supervise kitchen areas to ensure a consistent, high-quality product. The listed duties describe the general nature and level of the role and are not exhaustive; RDG may modify or reassign duties and responsibilities.

Requirements

At least 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant.
Computer knowledge, including Excel, Windows, and POS systems.
Good communication skills.

Nice To Haves

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

Responsibilities

Adhere to company policies in the employee handbook.
Conduct physical inventories of storage areas, freezer, cooler, spice rack, bag-in-box area, expo area, line, and service stations, including monthly inventory and daily high-cost perpetual inventory.
Enter inventory, purchases and invoices, sales, and ending inventory for the COGS sheet; manage food cost of goods sold.
Follow order guides and understand food and operations quality and pricing standards.
Review prior-week labor to identify opportunities; manage schedules, coverage, labor dollars and percentages, and overtime.
Manage daily and weekly food purchases and maintain food and plateware par levels; communicate plateware needs with the front of house.
Handle new-hire and termination procedures and complete employee injury reports.
Attend weekly management meetings and conduct pre-shifts with staff.
Manage product mix, product rotation using FIFO, food quality and specifications, recipe adherence, and line checks.
Organize back-of-house storage, prep, line, and dish areas and maintain sanitation standards, including temperature logs, HACCP reviews, and sanitation walkthroughs.
Train and work collaboratively with the team, maintaining attention to detail and line of sight.
Ensure recipes, food preparation, butchering, protein portions, and presentations meet restaurant specifications and quality standards.
Participate in events, menu changes and launches, daily specials, and omakase menus.
Communicate issues, concerns, and updates with the chef and sous chefs.
Monitor temperature logs and follow kitchen opening and closing procedures.
Use managerial skills to oversee the entire back of house.