Executive Sous Chef: Lead Team, Create Menus & Cost Control

Biltmore Hotel; Miami (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

The Sous Chef for the Fontana Restaurant at the Biltmore Hotel Miami is responsible for spotting challenges quickly, delegating tasks, and ensuring high-quality food production across all outlets. This role focuses on maximizing kitchen productivity and maintaining a positive food cost within budget while training a team of chef de cuisines and sous chefs.

Kitchen safety and sanitation are top priorities; the candidate will work with the state health department, ensure adherence to BSOPs, and

Qualifications

• A High School Diploma is required.
• Minimum four years as an Executive Sous Chef in multi-functional hotel operation, minimum of six years in a management role with progression, working knowledge of many classical cuisines.
• Certification such as Serve Safe or equivalent food license, and HACCP knowledge, is expected.

Responsibilities

• Oversees accurate execution of three meal periods – quality and consistency.
• Hiring of all the Culinary Staff in each of the restaurants / outlets.
• Monitoring of productivity in the restaurants / outlets.
• Monitoring food and Labor Cost.
• Aid in the creation of recipes and dishes with the banquet chef and chef de cuisines.
• Assist with the upkeep of recipes used.
• Monitors monthly food inventories and usage with the cost controller.

Skills

English language

Leadership

Multitasking

Food cost

Food safety

Education

High School Diploma

Job description

The Sous Chef for the Fontana Restaurant at the Biltmore Hotel Miami is responsible for spotting challenges quickly, delegating tasks, and ensuring high-quality food production across all outlets. This role focuses on maximizing kitchen productivity and maintaining a positive food cost within budget while training a team of chef de cuisines and sous chefs.

Kitchen safety and sanitation are top priorities; the candidate will work with the state health department, ensure adherence to BSOPs, and