Executive Sous Chef - Surfcomber

Kimpton Hotels & Restaurants; Miami Beach (FL); On-site; USD 75,000 - 85,000; Full time

Job summary

A leading company in the hospitality industry is seeking an Executive Sous Chef for their Miami Beach location. This role involves collaborating with the Executive Chef to create innovative dishes, supervising kitchen operations, and ensuring high-quality service. Ideal candidates will have a strong culinary background, leadership skills, and a passion for exceptional dining experiences.

Qualifications

• Minimum of 2 years of previous Sous Chef experience.
• 2 or 4-year degree in Culinary Arts or Hospitality Management preferred.
• Food Handler Certification required.

Responsibilities

• Supervise food production and assist cooks.
• Lead kitchen in absence of Executive Chef.
• Maintain cleanliness and budgeted labor costs.

Skills

Leadership

Communication

Problem Solving

Creativity

Education

Culinary Arts

Hospitality Management

Tools

Microsoft Office Suite

Restaurant POS System

Inventory Management Software

Payroll Software

Job description

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Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton, rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kicked started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

Work in collaboration with the Executive Chef in creating exciting, innovative, and delicious food. Participate in team leadership, communication, training, development, and problem resolution, all the while providing fantastic service to our guests along the way!

Some Of Your Responsibilities Include

• Supervise the production of food at all stations, assist the cooks, and expedite food when needed.
• Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise, and seize control of any problematic situations, assist in the preparation and design of menu items.
• Assist with any required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and solve problems.
• Identify developable staff, and provide necessary training as positions open.
• Assist in filling open positions with qualified internal or external applicants.
• Order, stock, and ensure that all products are received in the correct unit count and condition.
• Maintain budgeted labor costs and assist in controlling overtime, track food costs as requested.
• Ensure that food is produced on a timely basis.
• Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs.
• Assist the restaurant in meeting the financial targets while achieving the food quality service objectives.
• Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk-in.

What You Bring

• Minimum of 2 years of previous Sous Chef experience in a high-volume, full-service restaurant.
• 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred.
• Flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
• Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software.
• Able to read and follow recipes and standards, maintain health department regulations, food quality, and company standards.

Our Commitment to Diversity

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. We encourage each of our employees to understand, accept, and celebrate differences among people, including race, ethnicity, age, religion, physical abilities, sexual orientation, gender identities, and genders.

For our complete EEO policy, click here.

Additional Information

Seniority level: Mid-Senior level

Employment type: Full-time

Job function: Management and Customer Service

Industries: Hospitality

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