Senior Restaurant Sous Chef - Lead Menu & Cost

Biltmore Hotel; Miami (FL); On-site; USD 70,000 - 90,000; Full time

Job summary

The Biltmore Hotel seeks an experienced Sous Chef for Fontana Restaurant to lead a busy kitchen, ensuring high-quality service and cost discipline. You will manage a team of chef de cuisines and sous chefs, plan menus, and work closely with the F&B cost controller to optimize profitability while maintaining standards.

Ideal candidates bring strong leadership, HACCP knowledge, and the ability to multitask under pressure in a luxury hotel setting in Miami.

Qualifications

• High School Diploma is required.
• Minimum four years’ experience as an Executive Sous Chef in a multifunction hotel operation; minimum six years in a management role with progression.
• Knowledge of many classical cuisines or banquet/restaurant operations; proven track record of growth, advancement and profitability.

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.
• Overall food quality.
• Aid in the creation of recipes with the banquet chef and sous chefs.
• Assist with upkeep of recipes used.
• Monitors monthly food inventories and usage with the cost controller.
• Ensure cleanliness of kitchens across the property.
• Follow up on cleanliness of walk-ins, reach-ins and freezers.
• Rotation of food to maximize profitability.
• Encourage seasonal menu updates to maintain quality and cost.
• Work with chefs and F&B cost controller on menus.
• Set a positive work environment and enforce safety/sanitation standards.
• Track certifications and training per policies and laws.

Skills

Communication skills

English proficiency

Food cost control

Staff training

Multitasking

Leadership

HACCP knowledge

Education

High School Diploma

Job description

The Biltmore Hotel seeks an experienced Sous Chef for Fontana Restaurant to lead a busy kitchen, ensuring high-quality service and cost discipline. You will manage a team of chef de cuisines and sous chefs, plan menus, and work closely with the F&B cost controller to optimize profitability while maintaining standards.

Ideal candidates bring strong leadership, HACCP knowledge, and the ability to multitask under pressure in a luxury hotel setting in Miami.