Sous Chef

Grove Bay Hospitality Group•Miami, FL

5d•$50,000 - $75,000•Onsite

About The Position

Bayshore Club is seeking a Sous Chef to join the back-of-house team at its waterfront restaurant in Coconut Grove. The Sous Chef plans, prepares, and oversees restaurant and banquet food production, ensuring menu items and specials meet recipe, plating, quality, sanitation, and service standards. The role directs, trains, and monitors kitchen staff; coordinates production and staffing; and maintains clean, organized, and safe work areas and equipment. The position works with the Executive Chef, Chef de Cuisine, Executive Sous Chef, kitchen and stewarding teams, front-of-house staff, purchasing and storeroom departments, and other internal and external contacts. Responsibilities include opening and closing kitchen workstations, scheduling and assigning staff, managing inventory and food costs, preparing banquet meals, supporting restaurant service and events, and handling staff performance and development. The position requires working a 12-hour shift, five days per week, in hot, noisy, and sometimes close conditions.

Requirements

High school diploma or equivalent vocational training certificate.
Culinary college degree.
Previous management or supervisory experience.
1–2 years of experience as a supervisor, sous chef, or chef at a five-star restaurant.
Food handling certificate.
Ability to communicate in English with guests, coworkers, and management so they can understand.
Ability to perform basic mathematical calculations and provide legible communication.
Ability to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and delegate assignments; and analyze and resolve problems using good judgment.
Ability to work under pressure to meet production schedules and guest timelines, maintain coordination, and work cohesively with and motivate a team.
Ability to transport cases of received goods to workstations and pots and pans of food between storage or prep areas and the serving line.
Ability to work a 12-hour shift, five days per week, in hot, noisy, and sometimes close conditions.
Ability to work with food products and ingredients and use the senses to ensure quality standards are met; ability to differentiate dates.
Ability to operate, clean, and maintain equipment required for the job.
Ability to supervise, train, direct, and correct employees; plan and produce centerpiece displays, banquet trays, and buffets; comprehend and follow recipes; expand and condense recipes; and produce creative and artistic food work.
Ability to perform job functions with minimal supervision, meet deadlines, maintain positive relationships, and work effectively with coworkers and staff.

Nice To Haves

Sanitation certificate.

Responsibilities

Plan, prepare, set up, and oversee food production for restaurant menu items, specials, and banquet functions in accordance with recipes, yield guides, plating specifications, and department standards.
Direct, train, motivate, and monitor kitchen staff; assign and review production and prep work, coordinate breaks, address deficiencies, and ensure employees follow procedures and standards.
Coordinate daily kitchen operations with the Executive Chef, Chef de Cuisine, Executive Sous Chef, service staff, and other departments; communicate schedule changes, staffing needs, shortages, and service requirements.
Complete opening duties, including setting up workstations, checking equipment and supplies, reviewing production schedules and par levels, establishing priorities, and beginning preparation and production.
Inspect food, tools, equipment, workstations, storage areas, and banquet kitchen areas for cleanliness, organization, safety, and proper working condition; correct deficiencies.
Prepare dishes and banquet meals, plate banquet functions, assist with service, and ensure food is produced consistently and to quality standards.
Monitor staff readiness and performance during service, check mise en place and menu items, and assist staff as needed to support guest service.
Maintain production charts, daily inventories, requisitions, and other required paperwork; ensure requisitions are closed and signed and food items are wrapped, dated, rotated, and stored correctly.
Minimize waste and maintain controls to meet forecasted food costs; adjust production quantities according to business forecasts and review departmental financials and revenue goals.
Maintain sanitation and health standards; disinfect and sanitize work surfaces, manage cleanup, and ensure kitchen areas are kept clean and safe.
Perform closing duties, including returning and labeling food, organizing storage, cleaning prep areas and equipment, restocking, cooling hot items appropriately, and documenting shift information.
Write staff schedules based on forecasted budgets and obtain required approval; document attendance issues, provide performance feedback, conduct appraisals, counsel employees, and participate in hiring.
Interact with customers to personalize event menus; maintain menu and recipe records, conduct restaurant menu tastings, and review meeting planner feedback.
Conduct daily line-ups, attend required meetings, communicate with restaurant and front-of-house managers, and follow up on operational issues.
Follow maintenance and cleaning schedules; perform duties in other kitchen areas, attend food-related shows and meetings, work special and off-premise events, and research new products, menu items, and presentations.