Sous Chef

Morton's The Steakhouse; Miami (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental/Vision

Life insurance

Short term disability

401(k)

Paid time off

Bonus potential

Job summary

Morton’s The Steakhouse in Coral Gables (Miracle Mile) seeks a talented Sous Chef to join the culinary leadership team. The role focuses on culinary excellence, team development, and delivering high dining standards synonymous with Morton’s legacy in South Florida’s upscale market.

Responsibilities include assisting the Executive Chef, leading BOH staff, managing labor costs, and maintaining sanitation. The ideal candidate has 2+ years in culinary management in upscale dining and a strong eye

Qualifications

• Strong communication, leadership and conflict resolution skills.
• Back-of-house operations supervision and inventory controls.
• Attention to food and labor cost, product quality.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff and ongoing training.
• Help achieve or exceed budgeted labor and other cost centers.
• Oversee inventories, ordering of food and supplies.
• Maintain sanitation procedures and OSHA-adherent work area.

Skills

Communication

Leadership

Conflict resolution

Staff supervision

Inventory controls

Food cost management

Labor cost management

Product quality

Education

Accredited culinary program

Job description

Sous Chef

Join the culinary leadership team at Morton’s The Steakhouse in Coral Gables, where timeless elegance meets exceptional dining. Located on the iconic Miracle Mile, this premier steakhouse is known for its USDA Prime-aged beef, fresh seafood, outstanding guest experiences, and sophisticated private dining events. We are seeking a talented Sous Chef who is passionate about culinary excellence, team development, and delivering the high standards that have made Morton’s a legendary dining destination. This is an exciting opportunity to grow your career with a respected brand in one of South Florida’s most vibrant and upscale markets.

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

• Ensures excellence 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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE