Elevated Sous Chef - Lead a Fine-Dining Kitchen

Morton's The Steakhouse; Miami (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental/Vision

Life insurance

Short term disability

401(k)

Paid time off

Bonus potential

Job summary

Morton’s The Steakhouse in Coral Gables (Miracle Mile) seeks a talented Sous Chef to join the culinary leadership team. The role focuses on culinary excellence, team development, and delivering high dining standards synonymous with Morton’s legacy in South Florida’s upscale market.

Responsibilities include assisting the Executive Chef, leading BOH staff, managing labor costs, and maintaining sanitation. The ideal candidate has 2+ years in culinary management in upscale dining and a strong eye

Qualifications

• Strong communication, leadership and conflict resolution skills.
• Back-of-house operations supervision and inventory controls.
• Attention to food and labor cost, product quality.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff and ongoing training.
• Help achieve or exceed budgeted labor and other cost centers.
• Oversee inventories, ordering of food and supplies.
• Maintain sanitation procedures and OSHA-adherent work area.

Skills

Communication

Leadership

Conflict resolution

Staff supervision

Inventory controls

Food cost management

Labor cost management

Product quality

Education

Accredited culinary program

Job description

Morton’s The Steakhouse in Coral Gables (Miracle Mile) seeks a talented Sous Chef to join the culinary leadership team. The role focuses on culinary excellence, team development, and delivering high dining standards synonymous with Morton’s legacy in South Florida’s upscale market.

Responsibilities include assisting the Executive Chef, leading BOH staff, managing labor costs, and maintaining sanitation. The ideal candidate has 2+ years in culinary management in upscale dining and a strong eye