Sous Chef

The Post Oak; Coral Gables (FL); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health plans

Dental and vision

Life insurance

Disability insurance

FSA and 401(k)

Paid time off

Bonus potential

Job summary

Morton’s The Steakhouse in Coral Gables, FL, is seeking a Sous Chef to join the culinary leadership team on the Miracle Mile. The restaurant is known for USDA Prime-aged beef, fresh seafood, and exceptional guest experiences in a premier, upscale setting.

You will support the Executive Chef, develop the kitchen team, and ensure high standards of service, quality, and sanitation in a fine-dining environment. This is an exciting career growth opportunity with a respected brand.

Qualifications

• At least 2 years of culinary management in upscale dining.
• Strong back-of-house operations knowledge including supervision, inventory, and cost control.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable work history and strong work ethic.
• Graduate of accredited culinary program is a plus.

Responsibilities

• Ensure guest satisfaction with a hands-on, Do Whatever It Takes leadership style.
• Assist Executive Chef in managing back-of-house staff and training.
• Help achieve budgeted labor and cost targets through planning.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work area.

Skills

Culinary management

Staff supervision

Leadership

Cost control

Budgeting

Education

Culinary program

Job description

Overview

Morton's the Steakhouse

Coral Gables, FL

Sous Chef

Join the culinary leadership team at Morton’s The Steakhouse in Coral Gables, where timeless elegance meets exceptional dining. Located on the iconic Miracle Mile, this premier steakhouse is known for its USDA Prime-aged beef, fresh seafood, outstanding guest experiences, and sophisticated private dining events. We are seeking a talented Sous Chef who is passionate about culinary excellence, team development, and delivering the high standards that have made Morton’s a legendary dining destination. This is an exciting opportunity to grow your career with a respected brand in one of South Florida’s most vibrant and upscale markets.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE