Sous Chef

The Post Oak; Miami (FL); On-site; USD 78,000 - 85,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts and hotel/am

Health benefits

Job summary

Mastro’s Restaurants is seeking a Culinary Management leader for its Miami upscale dining team. The role focuses on guiding back-of-house operations, training staff, and driving guest satisfaction in a premium steakhouse environment.

You will assist the Executive Chef to optimize labor costs, inventories, and product quality while maintaining top-tier service standards. A strong culinary background and leadership ability are essential for success.

Qualifications

• 2+ years of culinary management experience in upscale/fine dining (relevant leadership role).
• Strong knowledge of back-of-house operations, supervision, inventory controls, and labor/food cost.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable and progressive work history with a strong work ethic.
• Culinary program graduation is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on leadership style.
• Assist Executive Chef in managing back-of-house staff and ongoing training.
• Achieve or exceed budgeted labor and other cost centers.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Leadership

Communication

Conflict resolution

Budgeting/Cost control

Staff training

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.

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

Pay Range

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