Sous Chef

Mastro's Restaurants; Miami (FL); On-site; USD 78,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental/Vision/Life/STD

401(k)

Paid time off

Discretionary bonus

Job summary

Mastro’s Restaurants is seeking a Sous Chef to support the Executive Chef in day-to-day kitchen operations within an upscale, fine dining environment. This role emphasizes leadership, training, and adherence to high culinary standards during service.

The position involves managing back-of-house staff, ensuring menu execution, controlling labor and costs, and maintaining rigorous sanitation. A culinary degree is preferred, with opportunities for training and career growth within a renowned

Qualifications

• 2+ years in culinary management in upscale/fine dining.
• Strong focus on back-of-house operations and cost control.
• Leadership, communication, and conflict-resolution skills.

Responsibilities

• Ensures guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Culinary management

Staff supervision

Inventory control

Food/labor cost control

Communication & leadership

Education

Accredited culinary program

Job description

Overview

Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

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

• Ensures excellence 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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $78,000.00 - USD $85,000.00 /Yr.