Sous Chef
About The Position
The Sous Chef plays a pivotal leadership role within the Culinary team at Faena Hotel Miami Beach, supporting daily kitchen operations across the property’s award-winning dining venues — including Los Fuegos by Francis Mallmann, Pao by Paul Qui, in-room dining, banquets, and special events. This position works closely with the Executive Sous Chef, Chef de Cuisine, and Executive Chef to ensure the flawless execution of Faena’s culinary vision, maintaining the highest standards of food quality, presentation, and Forbes Five-Star service. The Sous Chef leads by example, demonstrating hands-on mastery of kitchen operations while mentoring and developing the culinary brigade to embody Faena’s artistry, discipline, and creativity.
Requirements
- Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a luxury hotel, resort, or fine-dining restaurant.
- Formal culinary education or equivalent apprenticeship required.
- Proven experience managing high-volume, multi-outlet kitchen operations.
- Strong organizational, leadership, and communication skills.
- Comprehensive knowledge of food safety, HACCP, and sanitation standards.
- Financial acumen related to food cost control and labor management.
- ServSafe or equivalent certification required.
- Flexible schedule, including nights, weekends, and holidays.
- Hands-on leader who thrives in a creative and disciplined culinary environment.
- Passionate about hospitality, artistry, and excellence in guest experience.
- Calm, composed, and solution-oriented under pressure.
- Embodies Faena’s core values of authenticity, teamwork, and innovation.
Responsibilities
- Supervises and coordinate daily kitchen operations, ensuring consistency, quality, and timely service.
- Oversees assigned kitchen stations and production areas, maintaining adherence to recipes, presentation standards, and portion control.
- Conducts daily line checks to ensure readiness, organization, and product quality.
- Supports menu development, seasonal updates, and special event menus in collaboration with senior culinary leadership.
- Maintains compliance with all health, safety, and sanitation regulations.
- Ensures all kitchen equipment and facilities are maintained in optimal condition.
- Leads and motivate culinary staff to deliver exceptional results while fostering a positive, collaborative work culture.
- Trains, mentors, and evaluates team members, ensuring continuous development and alignment with Faena’s brand values.
- Supervises cooks of all levels (Cook 1–4) and ensure that standards of preparation, plating, and timing are met.
- Conducts pre-service briefings and communicate effectively with both front- and back-of-house teams to ensure seamless service.
- Leads by example through professionalism, efficiency, and creativity.
- Assists the Executive Sous Chef in controlling food and labor costs through effective scheduling, waste management, and purchasing controls.
- Maintains inventory accuracy and monitor stock levels for daily operations.
- Reviews sales and cost reports to identify opportunities for improvement and efficiency.
- Supports vendor relationships and ensure sourcing of premium ingredients consistent with Faena’s luxury standards.
- Ensures all culinary creations reflect Faena’s artistic and storytelling-driven identity.
- Partners with the Events, Banquet, and Restaurant teams to deliver flawless guest experiences for VIP functions and luxury events.
- Upholds Forbes Five-Star and AAA Five-Diamond standards in all culinary and service interactions.
- Represents Faena’s culinary excellence in tastings, inspections, and special occasions.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
