Sous Chef

Gracious Hospitality Management; Miami (FL); On-site; USD 75,000 - 85,000; Full time

Job summary

Gracious Hospitality Management seeks a passionate Sous Chef for COTE Miami, responsible for leading a high-performing culinary team. The role involves ensuring food quality and managing departmental operations within budgetary frames. Candidates must possess strong communication and leadership skills to maintain our Michelin-starred reputation.

Benefits

Comprehensive Medical, Dental, and Vision Insurance

Flexible Savings Account/Healthcare Savings Account

Paid Sick and Vacation Days

Dining Discounts

Qualifications

• Strong communication skills and ability to read and understand instructions in English.
• Ability to perform well under pressure in a fast-paced environment.
• Food Handler’s Certification or ability to obtain.

Responsibilities

• Assist CDC in managing culinary department activities.
• Oversee daily operations and ensure food quality.
• Train new hires and supervise kitchen staff.

Skills

Communication

Organizational skills

Team leadership

Problem-solving

Knife-handling skills

Culinary techniques

Food Safety Knowledge

Education

Degree in Hospitality or Culinary Management

Tools

Restaurant management software

Microsoft Office

Google Workspace

Job description

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Gracious Hospitality Management provided pay range

This range is provided by Gracious Hospitality Management. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$75,000.00/yr - $85,000.00/yr

Direct message the job poster from Gracious Hospitality Management

Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard-nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers.

GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami.

We are seeking to hire a dynamic and experienced Sous Chef to oversee and lead our award winning hospitality team at COTE Miami.

The Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.

• Salary range $75,000 - $85,000
• Comprehensive Medical, Dental and Vision Insurance
• Flexible Savings Account/Healthcare Savings Account/Dependent Care Savings Account
• Paid Sick and Vacation Days
• Dining Discounts & More!

Job duties and responsibilities include, but are not limited to the following:

• Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses.
• Assist with costing all recipes regularly to ensure consistent profitability is achieved.
• Complete weekly product orders, ensuring proper product amounts are maintained to limit waste/spoilage.
• Follow waste tracking system, as directed by theCDC.
• Inspect delivery of food to ensure product is of the highest level of quality; Do not receive sub-par product.
• Maintain positive and professional relations with vendors, including interactions on property with our staff.
• Assist CDC in overseeing staffing pars, postings for open positions, interviewing and final approval for Back of House hires.
• Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team.
• Participate in training of Front of House staff as it pertains to menu and food knowledge.
• Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper coverage; Provide weekly schedule for CDC’s approval in timely manner on a weekly basis.
• Conduct pre-shift meetings and ensure team is prepared for each and every shift.
• Manage cooks and porters in their daily responsibilities, providing clear, effective direction.
• Ensure that all items are prepared properly and timely for service daily.
• Ensure all position checklists are completed daily and accurately.
• Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed.
• Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish.
• Collaborate with CDC for menu development, holiday items, special events and promotions.
• Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards.
• Inform the General Manager of any maintenance or repairs needed.
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met.
• Responsible for training new employees as assigned.

Standards:

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute recipes and service in adherence with company policy.
• Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.
• Familiarity with Korean cuisine preferred.

COTE fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected

status.Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at [e-mail].

Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Hospitality, Restaurants, and Food and Beverage Services

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Inferred from the description for this job

Medical insurance

Vision insurance

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