Sous Chef

Michael's Genuine Food & Drink; Miami (FL); On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

401k

Health insurance

Life insurance

Dental insurance

Vision insurance

Employee Assistance Program

Employee meal

Paid vacation

Job summary

Michael's Genuine Food & Drink seeks a proactive Sous Chef to lead kitchen operations in a dynamic, farm-to-table environment. You will manage production lines, mentor junior cooks, and help control food costs while ensuring consistent quality across all dishes during regular services and events.

The candidate should have a strong background in high-volume kitchens and proven supervisory experience, with a passion for fresh, thoughtfully sourced ingredients and collaborative leadership.

Qualifications

• Minimum 5 years of varied kitchen experience including prep, line cook, fry cook and expeditor.
• At least 2 years in management or supervisory role.
• Experience in a high-volume kitchen with lunch and dinner service.

Responsibilities

• Oversee production lines and coach lead team members.
• Assist with food cost of goods (COGs).
• Conduct pre-service walkthroughs to ensure banquet readiness.
• Maintain quality and consistency of all dishes during service and events.
• Schedule labor to meet business needs while controlling labor costs.

Skills

Leadership

Communication

Team management

Job description

Position: Sous Chef

FLSA Classification: Administrative Employee, Exempt

General Description of Work

With delegated authority, reporting to the Owner, General Manager, and the Executive Chef, the Sous Chef is responsible for:

Essential Function

• Manage and run production lines while coaching and developing lead team associates.
• Assist the Chef de Cuisine on food Cost of Goods (COGs)
• Conduct pre-service walk-through ensuring Banquet / Event is ready to be served.
• Oversee quality and consistency of all food items during service and special events.
• Maintain an organized, clean, and efficiently running kitchen at all times.
• Closely monitor inventory and ensure that all products are ordered according to predetermined product specifications and all products are received in correct unit count and condition
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor's cost objectives are met.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Fill in where needed to ensure guest service standards and efficient operations.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Multitask and adapt between prep, line work, expo, and menu creativity at any given moment.
• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Organize day-to-day operations for the kitchen, restaurant, and themselves, with established routines for prep lists, line checks, menu edits, orders, service, and balancing kitchen and administrative duties.
• Understanding of sanitation and health code standards.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

Requirements

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• A minimum of 2 years of experience in management or similar capacity.
• Experience in a high-volume kitchen that includes lunch and dinner service.
• Strong leadership and management skills, along with proper communication skills. Able to take direction and feedback well.
• Familiarity with Michael's Genuine Food & Drink (MGFD), recognizing the menu approach and point of view, and adjusting skill set and creativity to fit the level of talent in-house while continuing to push forward. This includes an understanding of its James Beard Award-winning and Michelin Bib Gourmand recognition, farm-to-table approach, thoughtfully sourced ingredients, daily changes, and the ability to keep it simple yet innovative.
• Preferred cooking background includes Italian, French, Coastal American, local South Florida, wood-fire cooking, and an ingredient- and seasonally driven focus.

Language Skills

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for extended periods of time (up to 10 hours).

Compensation & Benefits

• Annual salary between $70,000 - $85,000
• 1-week vacation during their first year of employment (after 6 months) and 2 weeks of paid vacation after 1 full year of employment.
• 401k
• Health, Life, Dental & Vision Insurance
• Employee Assistance Program
• Employee meal