Sous Chef

DTM Executive Search, Inc.; Miami (FL); On-site; USD 55,000 - 70,000; Full time

Job summary

DTM Executive Search, Inc. is seeking a passionate Sous Chef to join our culinary team in a wellness-focused setting in Miami, FL.

You will work closely with the Executive Chef to execute dietary restrictive recipes and lead kitchen operations with a focus on healthful, nutrient-dense menus. You will mentor line cooks, manage prep and plating, ensure sustainable sourcing, and uphold HACCP and sanitation standards while collaborating with a Registered Dietitian to accommodate individual guest

Qualifications

• 3–5 years of progressive culinary experience in wellness spas, retreats, resorts and/or fine-dining kitchens.
• 1–2 years in a leadership role (Sous Chef, Lead Line Cook, or Kitchen Supervisor).
• Strong communication skills and knife skills.
• Knowledge of healthy cooking with no salt, fat and sugars; emphasis on fresh herbs and spices.
• Associate degree or diploma in Culinary Arts preferred; nutrition certifications are a major plus.

Responsibilities

• Assist Executive Chef in following nutritionally balanced recipes and dietary restrictive menus.
• Oversee daily kitchen prep, line operation, plating, and service execution to ensure high standards of quality, consistency, and presentation.
• Direct, mentor, and train line cooks and kitchen stewards in culinary techniques, sanitation, and dietary restrictions.
• Ensure food products are sourced responsibly and prepared with sustainable organic ingredients when possible.
• Assist with inventory management, food cost control, purchasing, and vendor relations.
• Enforce HACCP guidelines and sanitation standards across all areas of prep and storage.
• Coordinate with Executive Chef and Registered Dietitian to accommodate guest health programs and dietary needs.

Skills

Culinary experience

Leadership experience

Knife skills

Communication skills

Healthy cooking

Education

Culinary Arts degree

Tools

Inventory control software

Job description

Seeking a passionate and mindful Sous Chef to join a culinary team. In this role, you will work closely with the Executive Chef to follow and execute specific dietary restrictive and nutrient-dense recipes that have been created by the Executive Chef or Registered Dietitian. You will lead kitchen operations, manage kitchen staff, and ensure that every dish aligns with wellness policy and philosophy—ensuring all meals are prepared that conform to dietary restrictions.

Key Responsibilities:

• Assist the Executive Chef in following nutritionally balanced recipes and dietary restrictive menus that cater to dietary lifestyles
• Oversee daily kitchen prep, line operation, plating, and service execution to ensure high standards of quality, consistency, and presentation.
• Direct, mentor, and train line cooks and kitchen stewards in culinary techniques, proper sanitation, knife skills, and dietary restrictive cooking methods.
• Ensure all food products are sourced responsibly, stored properly, and prepared fresh daily using sustainable and organic ingredients whenever possible.
• Assist with inventory management, food cost control, purchasing, and vendor relations with all suppliers.
• Enforce strict adherence to state and local food safety regulations, HACCP guidelines, and sanitation standards across all food prep and storage areas.
• Coordinate closely with Executive Chef and Registered Dietitian to accommodate individual guest health programs, and specific dietary needs.

Key Qualifications & Requirements

• Minimum of 3–5 years of progressive culinary experience in wellness spas, retreats, resorts and/or fine-dining kitchens, with at least 1–2 years in a leadership role (Sous Chef, Lead Line Cook, or Kitchen Supervisor). Good communication skills and Knife skills.
• Demonstrated experience with following specific recipes without deviation. Strong knowledge and experience of healthy cooking, no salt, fat and sugars with emphasis on natural fresh herbs and spices
• Associate degree or diploma in Culinary Arts preferred (or equivalent practical experience) Certifications in nutrition or holistic health cuisine are a major plus.
• Knowledge of food costing, portion control, and inventory control software.
• Ability to thrive in a calm, mindful, and high-standard kitchen environment.