Sous Chef

The h.wood Group; Miami (FL); On-site; USD 70,000 - 80,000; Full time

Job summary

A leading hospitality company is seeking a Sous Chef to manage daily kitchen activities including staff oversight, menu preparation, and food quality assurance. This mid-senior level position requires strong leadership and communication skills, along with relevant culinary experience in a fast-paced environment. The role offers competitive pay and numerous employee perks, including discounts and flexible PTO.

Benefits

Company Dining Discounts

Vision and Dental with company contribution

Company sponsored Life and AD&D insurance

Flexible PTO

Qualifications

• Minimum 2-5 years cooking experience in a fine dining environment preferred.
• Must be authorized to work in the United States.
• Ability to work long hours in hot conditions.

Responsibilities

• Leads kitchen team in chef's absence and provides guidance to junior staff.
• Ensures a first-in, first-out food rotation system.
• Manages food ordering and minimizes waste.

Skills

Communication

Leadership

Organization

Education

High school or GED

Formal culinary training or associate degree in culinary arts

Job description

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This range is provided by The h.wood Group. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$70,000.00/yr - $80,000.00/yr

ABOUT US:

The h.wood Group is a Los Angeles based hospitality and lifestyle company with a diversified portfolio of upscale nightlife & restaurant concepts. The company is responsible for some of the most iconic brands in the world, including Delilah, The Nice Guy, and Bootsy Bellows, among many others. In addition to hospitality concepts, The h.wood Group offers corporate branding, catering, event production and marketing services. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world’s best restaurants, nightlife, and events.

ROLE SUMMARY:

The Sous Chef works alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality andfreshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. We are looking for an energetic professional who doesn’t mind wearing multiple hats. Well organized, flexible and enjoy the challenges of working in a fast-paced environment.

RESPONSIBILITIES:

• Leads kitchen team in chef's absence.Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Oversees and organizes kitchen stock and ingredients.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Hires and trains new kitchen employees to restaurant and kitchen standards.
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists head chef with menu creation.
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
  
  
  

REQUIREMENTS:

• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.
• Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred.
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Must be 18+ years of age.
• Must be authorized to work in the United States.
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions.
• Must have experience calculating figures and amounts and performing mathematical functions to meet business needs.
  
  
  

PERKS:

• Company Dining Discounts
• Vision and Dental with company contribution offered the first of the month after 60 days of employment.
• Company sponsored Life and AD&D insurance.
• Flexible PTO

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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