Executive Sous Chef: High-Volume Kitchen Leader + Bonus

The Henry; Miami (FL); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental, Vision coverage

Company retirement match

Dining discounts 50%

Discounts at Fox Restaurant Concepts

Gympass discounts

Paid time off

Job summary

The Henry in Miami is seeking an Executive Sous Chef to lead kitchen operations and guest experience with a focus on quality, speed, and teamwork. This role requires strong leadership, culinary excellence, and the ability to manage high-volume service.

You will oversee shifts, uphold food safety standards, and contribute to menu execution while mentoring a talented kitchen team. This is a full-time position with competitive compensation and benefits.

Qualifications

• 3+ years of high-volume restaurant management experience.
• Ability to understand business operations and financials.
• Manage shifts including scheduling and planning.
• Create memorable dining experiences by exceeding guest expectations.
• Knowledge of flavors, aromas, and ingredients.
• Ensure product quality and cleanliness of the restaurant.
• Remain calm and effective in a high-volume environment.
• Handle on-the-fly requests with poise.
• Familiarity with POS systems and OpenTable or similar systems.
• Coach and develop restaurant team.

Responsibilities

• Oversee daily operations and guest experience.
• Lead and mentor staff to deliver top service.
• Monitor quality, cleanliness, and safety standards.
• Collaborate with culinary team on menu execution.
• Manage shifts, schedules, and staffing levels.
• Improve profitability through efficient operations.

Skills

3+ years high-volume restaurant mgmt

Business operations

Financial acumen

Shift management

Guest experience

Food quality & cleanliness

High-volume composure

POS / OpenTable

Team leadership

Tools

OpenTable

Job description

The Henry in Miami is seeking an Executive Sous Chef to lead kitchen operations and guest experience with a focus on quality, speed, and teamwork. This role requires strong leadership, culinary excellence, and the ability to manage high-volume service.

You will oversee shifts, uphold food safety standards, and contribute to menu execution while mentoring a talented kitchen team. This is a full-time position with competitive compensation and benefits.