Sous Chef

eurekarestaurants; Miami (FL); On-site; USD 100,000 - 140,000; Full time

Benefits offered by this job

Competitive Salary

Weekly Pay

Quarterly Bonus

Fast-paced Environment

Promotions internal

Management Development

Comprehensive Benefits

Employee Assistance Program

Job summary

Amalfi Llama is seeking an Executive Chef to lead the culinary vision, ensuring exceptional food quality and operational excellence. You will report to the Regional Operations Manager and guide the kitchen team toward innovative, high-volume service.

Responsibilities include menu development, cost control, training and mentoring staff, and maintaining rigorous food safety standards in a fast-paced environment with travel for training."

Qualifications

• Minimum 2 years of executive or head chef experience in a high-volume, upscale dining environment.
• Food Manager Certification and TIPs Certification required.
• Ability to recruit, train, and motivate a diverse culinary team.
• Financial acumen with experience managing budgets, forecasting, and achieving financial goals.
• Strong organizational skills and attention to detail.
• Effective communication skills, both verbal and written.
• Must be at least 21 years old.

Responsibilities

• Lead, inspire, and develop the kitchen team to deliver high-quality culinary experiences.
• Oversee the kitchen’s day-to-day operations, ensuring consistency in food preparation, presentation, and service.
• Maintain high standards in food quality, safety, and sanitation; manage cost control and waste.
• Collaborate with management on menu development, culinary trends, and special events.

Skills

Executive leadership

Culinary excellence

Team recruitment

Budget forecasting

Communication

Organizational skills

Food safety

Education

Food Manager Certification

TIPs Certification

Job description

Be a part of something exciting!
Amalfi Llama combines a live-fire Latin American steakhouse with modern Italian cuisine,
creating a dynamic and unforgettable dining experience. Our guests are transported from
Southern Patagonia to the Mediterranean, enjoying the cozy ambiance of live embers, the
sounds of vintage Italian vinyl, and dishes like flame-kissed Argentinian steaks and delectable
tiramisu. Amalfi Llama is the place where people can unwind, connect, and enjoy exceptional
culinary creations.

Why Join Us?

• Competitive Salary
• Weekly Pay
• Quarterly Bonus Incentive
• Fun & Fast-Paced Environment
• Company Contests: Win experiential trips to exciting food and beverage destinations.
• Growth Opportunities: 65% of our promotions are internal.
• Management Development
• Comprehensive Benefits: Medical, dental, and vision for full-time employees.
• Employee Assistance Program: Mental health support and counseling services.

Position Overview

As an Executive Chef, you will embody and lead the culinary vision of Amalfi Llama, ensuring exceptional food quality, operational excellence, and team development. You will report directly to the Regional Operations Manager and indirectly to other corporate management team members.

Key Qualifications

• Minimum 2 years of executive or head chef experience in a high-volume, upscale dining environment.
• Strong leadership skills with a passion for culinary excellence.
• Food Manager Certification and TIPs Certification required.
• Ability to recruit, train, and motivate a diverse culinary team.
• Financial acumen with experience managing budgets, forecasting, and achieving financial goals.
• Strong organizational skills and attention to detail.
• Effective communication skills, both verbal and written.
• Must be at least 21 years old.

Physical Demands & Work Environment

• Standing for prolonged periods.
• Frequent bending, stooping, and lifting of kitchen supplies.
• Working in a fast-paced environment with exposure to hot and cold conditions.
• Occasional travel required for training and professional development.

At-Will Employment Disclaimer

This position is at-will, meaning both the Executive Chef and Amalfi Llama have the right to end the employment relationship at any time, with or without cause or notice.

Core Responsibilities

Leadership & Team Development

• Lead, inspire, and develop the kitchen team to deliver high-quality culinary experiences.
• Foster a culture of energy, discovery, and continuous improvement.
• Train, coach, and mentor team members, ensuring compliance with food safety and
  health standards.
• Maintain a positive and professional work environment.

Culinary Operations

• Oversee the kitchen’s day-to-day operations, ensuring consistency in food preparation,
  presentation, and service.
• Maintain high standards in food quality, safety, and sanitation.
• Conduct regular inventory checks and manage cost control to minimize waste.
• Implement efficient systems for food preparation, portion control, and kitchen
  cleanliness.
• Collaborate with management on menu development, culinary trends, and special event
  planning.

Financial Responsibilities

• Manage the kitchen’s financial performance, including budgeting, forecasting, and cost
  control.
• Achieve financial targets through effective planning and execution.
• Analyze P&L reports, labor costs, and inventory to make data-driven decisions for
  improvements.
• Control food, labor, and operational costs while maintaining the highest quality
  standards.

Key Qualifications

• Minimum 2 years of executive or head chef experience in a high-volume, upscale dining environment.
• Strong leadership skills with a passion for culinary excellence.
• Food Manager Certification and TIPs Certification required.
• Ability to recruit, train, and motivate a diverse culinary team.
• Financial acumen with experience managing budgets, forecasting, and achieving financial goals.
• Strong organizational skills and attention to detail.
• Effective communication skills, both verbal and written.
• Must be at least 21 years old.

Physical Demands & Work Environment

• Standing for prolonged periods.
• Frequent bending, stooping, and lifting of kitchen supplies.
• Working in a fast-paced environment with exposure to hot and cold conditions.
• Occasional travel required for training and professional development.