Elite Club Kitchen Sous Chef - Lead Menu & Team Growth

The Moore; Miami (FL); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Job summary

The Moore in Miami Design District is seeking a Sous Chef who can lead the kitchen team under the direction of the Executive Chef. You will recruit and train staff, ensure allergy procedures, and help develop new menu options.

You should be a strong communicator with deep knowledge of cuisines, stations, cooking techniques, and equipment. The role demands hands-on leadership, quality control, and collaboration with BOH and FOH to elevate dining experiences.

Qualifications

• 2–3 years of experience as a Sous Chef in a high-end, fast-paced restaurant.
• Culinary training and a passion for growth as a chef.
• In-depth knowledge of different cuisines, ingredients, and flavor profiles.
• Flexibility of hours on weekdays, weekends, and holidays.
• Willingness to arrive early for pre-service briefings.

Responsibilities

• Lead by example alongside the Executive Sous Chef, overseeing BOH operations, staffing, food production, special requests, dietary restrictions, and allergy procedures.
• Collaborate with the Executive Sous Chef and culinary team to develop menus that align with our culinary vision.
• Maintain government Health and Safety standards.
• Establish professional relations, provide educational opportunities, and develop team skills.
• Support in education and training for safe work habits and procedures.
• Drive effective and efficient kitchen processes while ensuring highest food quality and controls.
• Help Manage staff schedules, payroll, setup/breakdown, production, and uniform adherence.
• Foster teamwork and synergy between FOH and BOH staff through effective communication.

Skills

Sous Chef experience

Culinary training

Cuisine knowledge

Leadership

Tools

Food safety standards

Job description

The Moore in Miami Design District is seeking a Sous Chef who can lead the kitchen team under the direction of the Executive Chef. You will recruit and train staff, ensure allergy procedures, and help develop new menu options.

You should be a strong communicator with deep knowledge of cuisines, stations, cooking techniques, and equipment. The role demands hands-on leadership, quality control, and collaboration with BOH and FOH to elevate dining experiences.