Lead Line Sous Chef — Kitchen Leadership & Excellence

Bazaar Miami Beach; Miami Beach (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive compensation with bonus

Health benefits

Retirement savings plans

Employee dining discounts

Professional growth

Job summary

José Andrés Group seeks a Sous Chef to lead daily prep, service, and sanitation, ensuring quality and speed align with our standards. You’ll run a station during service, coach cooks, manage pars, and ensure food safety compliance across the kitchen.

You will partner with the Chef de Cuisine/Executive Chef to deliver consistent quality, improve COGS, and support inventory control and menu execution in a high-volume setting.

Qualifications

• 3–5+ years of professional kitchen experience with 1–2+ years as a lead/sous in upscale/ casual-fine or fine dining.
• Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience.
• Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
• Proven ability to coach teams, stay organized under pressure, and communicate clearly.
• Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
• Schedule flexibility (nights, weekends, holidays).

Responsibilities

• Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec.
• Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.
• Coach cooks on knife skills, fire management, station organization, and expo discipline.
• Own the pass or a key station during assigned services; protect window times and quality.
• Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly.
• Drive immediate recovery for remakes and service issues, capture learnings in manager logs.
• Translate forecast into actionable prep lists; set station pars and adjust throughout the day.
• Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
• Support menu changes/specials with mise en place, tastings, and training materials.

Skills

Kitchen leadership

Line cook experience

Advanced station skills

HACCP/food safety

Coaching teams

KDS/POS knowledge

Inventory & scheduling tools

Google Workspace

Schedule flexibility

Education

ServSafe Manager certification or equivalent

Tools

KDS/POS systems

Inventory management tools

Scheduling tools

Google Workspace

Job description

José Andrés Group seeks a Sous Chef to lead daily prep, service, and sanitation, ensuring quality and speed align with our standards. You’ll run a station during service, coach cooks, manage pars, and ensure food safety compliance across the kitchen.

You will partner with the Chef de Cuisine/Executive Chef to deliver consistent quality, improve COGS, and support inventory control and menu execution in a high-volume setting.