Sous Chef: High-Volume Kitchen Leader with Great Benefits

iCIMS, Inc.; Miami (FL); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Medical, dental and vision coverage

Paid time off (vacation & sick)

Health Savings Account

401(k) with company match

Tuition assistance

Next-day pay (exclusions apply)

Job summary

North Italia, part of The Cheesecake Factory family, is hiring a Sous Chef in Miami to lead a culinary team focused on from-scratch dishes and exceptional hospitality. You will report to the Executive Chef and drive quality, flavor, and speed in a high-volume setting.

The role emphasizes seasonal ingredients, cost control, and the hands-on leadership required to maintain standards and guest satisfaction in a busy environment.

Qualifications

• 2+ years of high-volume culinary management experience.
• Demonstrated working understanding of business operations and financials.
• Experience with POS systems and inventory control systems; prior POSitouch and Crunchtime experience is a plus.
• Able to work ten-hour plus shifts and stand for extended periods.
• Must be able to work closing shifts, weekends and holidays.

Responsibilities

• Manage shifts including scheduling and planning.
• Demonstrate ingredient knowledge and culinary trends.
• Help the restaurant reach financial goals by controlling cost of goods and seeking solutions when targets are not met.
• Maintain kitchen cleanliness, organization, and equipment care.
• Manage on-the-fly requests, creating a calm, positive workspace.
• Foster continuous learning with feedback and corrective action.
• Manage labor expectations and shift planning.
• Discuss P&L with management team.

Skills

Culinary management

Leadership

POS systems

Inventory control

Tools

POSitouch

Crunchtime

Job description

North Italia, part of The Cheesecake Factory family, is hiring a Sous Chef in Miami to lead a culinary team focused on from-scratch dishes and exceptional hospitality. You will report to the Executive Chef and drive quality, flavor, and speed in a high-volume setting.

The role emphasizes seasonal ingredients, cost control, and the hands-on leadership required to maintain standards and guest satisfaction in a busy environment.