Luxury Hotel Sous Chef — Lead Culinary Team & Events

Faena Group; Miami Beach (FL); Sur place; USD 70 000 - 90 000; Plein temps

Résumé du poste

Faena Hotel Miami Beach, part of the Faena Group, seeks a Temporary Sous Chef to lead daily kitchen operations across multiple luxury dining venues, including Los Fuegos by Francis Mallmann and Pao by Paul Qui. You will mentor the culinary brigade and ensure Forbes Five-Star service with exceptional food quality and presentation.

Collaborating with senior chefs, you will drive menu development, maintain safety standards, and manage costs while delivering a memorable guest experience in a

Qualifications

• Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role.
• Formal culinary education or equivalent apprenticeship required.
• Strong organizational, leadership, and communication skills.
• Comprehensive knowledge of food safety, HACCP, and sanitation standards.
• Financial acumen related to food cost control and labor management.
• ServSafe or equivalent certification required.

Responsabilités

• Supervises daily kitchen operations across all venues.
• Oversees stations, recipes, presentation, and portion control.
• Conducts daily line checks for readiness and quality.
• Supports menu development and seasonal updates.
• Maintains health, safety and sanitation compliance.
• Manages equipment and facilities maintenance.
• Leads and develops culinary staff; mentors brigade.
• Controls food and labor costs through scheduling and waste management.
• Maintains inventory accuracy and stock levels.
• Reviews sales and cost reports for efficiency.
• Supports vendor relationships and sourcing of premium ingredients.

Connaissances

Culinary experience

Leadership

Organization

Communication

Food cost control

ServSafe

Formation

Formal culinary education

Description du poste

Faena Hotel Miami Beach, part of the Faena Group, seeks a Temporary Sous Chef to lead daily kitchen operations across multiple luxury dining venues, including Los Fuegos by Francis Mallmann and Pao by Paul Qui. You will mentor the culinary brigade and ensure Forbes Five-Star service with exceptional food quality and presentation.

Collaborating with senior chefs, you will drive menu development, maintain safety standards, and manage costs while delivering a memorable guest experience in a