Sous Chef

MINA Group•Bonita Springs, FL

13d•$60,000 - $65,000

About The Position

Acqua Bistecca is a restaurant focused on wood-fired steaks and local seafood with refined Italian influence. The Sous Chef plays a leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to deliver excellence at every service. This hands-on role balances kitchen execution with leadership to maintain consistent food quality, safety, and presentation while helping manage inventory, labor, and training. The Sous Chef operates the kitchen professionally, respectfully, and efficiently; understands and follows the Chef’s philosophy and restaurant policies; mentors junior staff; and upholds restaurant standards and cleanliness. The role supervises and coordinates planning, training, and leadership to support objectives for sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Working with the Chef and HR, the Sous Chef helps foster an atmosphere of diversity, education, and discipline and leads service execution and staff development through tools such as line checks, mentorship, and performance management.

Requirements

At least 2 years of experience in a fine dining, high-volume kitchen.
At least 1 year of experience in a leadership role.
Knowledge of safety and hygiene protocols.
Working knowledge of HR practices and labor laws.
Ability to frequently lift up to 40 pounds.
Stamina to work in excess of 50 hours per week.
Exceptional communication and organizational skills.
Ability to work cleanly and in an organized manner, and to lead a team.
Advanced knowledge of kitchen fundamentals, including knife skills, butchery, sauces, fabrication, and all kitchen stations.
Knowledge of financial reporting and ability to analyze data.
Professionalism, respect, efficiency, knowledge, and awareness in operating a kitchen.
Gracious spirit of hospitality, intellectual curiosity, and emotional maturity.

Nice To Haves

Spanish language skills.
A strong focus on personal and team development.
Desire to teach and mentor staff and culinary interns.

Responsibilities

Support the Executive Chef in daily kitchen operations.
Mentor, lead, and develop line cooks and junior staff, including culinary interns.
Help ensure consistent food quality, safety, presentation, cleanliness, and sanitation.
Help manage inventory, labor, and training.
Supervise and coordinate planning, training, and leadership to meet objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Work with the Chef and HR to foster an atmosphere that embraces diversity, education, and discipline.
Lead service execution and staff development using line checks, mentorship, and performance management.
Operate the kitchen in accordance with the Chef’s philosophy and restaurant policies.