Sous Chef

Noble 33; Miami (FL); On-site; USD 52,000 - 76,000; Full time

Job summary

Sparrow Italia, an Italian-inspired steakhouse, seeks a proactive Sous Chef to lead the back-of-house team under the Executive Chef. You will supervise opening/closing procedures, enforce food safety, and manage labor while coordinating with the Front of House management to ensure smooth service.

You will train staff across stations, oversee inventory and vendor relations, and implement new menu rollouts with precision.

Qualifications

• High School diploma, GED, or equivalent preferred.
• Must be trained and capable of performing any back-of-house position; able to train or cover any station on demand.
• Well organized, capable of multi-tasking and detail oriented.
• Leadership skills; able to make quick decisions in a fast-paced, high-pressure environment.
• Develop and maintain positive working relationships; foster teamwork and confidentiality.
• Capable of overtime, weekends, evenings, holidays, and events as needed.
• Strong English communication; bilingual English/Spanish preferred.
• Basic computer skills; knowledge of health and safety regulations; current Manager Food Handlers card.

Responsibilities

• Conduct opening procedures: receive products, check invoices, complete temperature logs.
• Manage back-of-house labor: breaks, labor cuts, scheduling as needed.
• Assist with budgeting and inventory counts of food and dry goods.
• Uphold hygiene and safety standards, FIFO, labeling/open date, and cooling logs.
• Assist with order scheduling, reservations, par adjustments, and supply issues.
• Ensure prep is completed to company standards and adjust recipes as needed.
• Train new hires and cover any station when required.
• Expedite orders during service to maintain ticket times and quality.

Skills

Leadership

Multi-tasking

Organized

Communication

Overtime flexibility

Team development

Education

High School diploma/GED/equivalent

Job description

Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens.

Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise.

With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments.

Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions.

Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise.

With locations in Miami, Florida and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments.

Job Purpose:

Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff.

Duties & Functions:

• Conduct opening procedures including receiving products, checking invoices, and completing temperature logs

• Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed

• Assist with budgeting and inventory including counting food and dry goods for inventory

• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs

• Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues

• Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary

• Train new hires on their stations and be willing and available to cover any station on an as-needed basis

• Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met

• Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts

• Effectively implement new menu rollouts and educate team members on said rollouts

• Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies

Specific Job Knowledge & Skills:

• High School diploma, GED, or equivalent preferred

• Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis

• Must be well organized, capable of multi-tasking and detail oriented

• Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment

• Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality

• Capable of working overtime, weekends, evenings, holidays, and special events as needed

• Strong verbal and written communication skills in English; bilingual English/Spanish preferred

• Basic computer skills required

• Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting

• Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions

• Reach overhead and below the knees, including bending, twisting, pulling, and stooping

• Requires manual ability to use, carry, and operate all necessary equipment

We use eVerify to confirm U.S. Employment eligibility.

Compensation: Competitive salary