Lead Sous Chef: Kitchen Ops & Quality

Corp Office; Miami Beach (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Corp Office in Miami Beach is opening Amal Las Olas and seeks a skilled Sous Chef to support the Chef de Cuisine and Senior Sous Chef in running a cost-effective, clean, and safe kitchen that delivers high-quality, fast service.

You will train and supervise cooks, ensure sanitary practices, manage kitchen operations during peak hours, and help control costs while maintaining adherence to hotel and restaurant standards.

Qualifications

• High school or equivalent education required.
• Culinary or Apprenticeship program preferred.
• Prior experience as a sous chef in resort/hotel/free-standing restaurant.
• Minimum 2 years of industry experience in a supervisory role in an established service establishment.
• Extensive knowledge in food prep, safety and handling.
• Knowledge of multiple food types, regions, and ingredients.
• Ability to obtain and/or maintain government licenses or permits; SERV Safe Certification required by Florida.

Responsibilities

• Assist the Chef de Cuisine and Senior Sous Chef in operating a cost-effective, clean, and safe kitchen.
• Supervise and train cooks to prepare and present food per standard recipes.
• Oversee food preparation and presentation for quality and sanitary conditions.
• Schedule culinary staff to maintain proper staffing and payroll costs.
• Report equipment issues and ensure proper storage and rotation of food products.

Skills

English proficiency

Team leadership

Quality oriented

Cost control

Education

High school or equivalent education

SERV Safe Certification

Tools

SERV Safe Certification

Job description

Corp Office in Miami Beach is opening Amal Las Olas and seeks a skilled Sous Chef to support the Chef de Cuisine and Senior Sous Chef in running a cost-effective, clean, and safe kitchen that delivers high-quality, fast service.

You will train and supervise cooks, ensure sanitary practices, manage kitchen operations during peak hours, and help control costs while maintaining adherence to hotel and restaurant standards.