Temp Sous Chef- Main Kitchen

Faena Hotels And Residences Llc; Miami Beach (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

Faena Hotel Miami Beach is seeking a Temporary Sous Chef to lead daily kitchen operations across the property’s award-winning dining venues, including Los Fuegos by Francis Mallmann, Pao by Paul Qui, in-room dining, banquets, and special events.

You will work with the Executive Sous Chef to ensure flawless execution of Faena’s culinary vision, uphold Forbes Five-Star standards, and mentor the culinary brigade in artistry, discipline, and creativity.

Qualifications

• Minimum 5 years of progressive culinary experience.
• At least 2 years in a leadership role within luxury hospitality.
• Formal culinary education or equivalent apprenticeship required.
• ServSafe or equivalent certification required.

Responsibilities

• Supervise daily kitchen operations across multiple dining venues.
• Lead and mentor culinary staff, ensuring high standards of plating and timing.
• Collaborate on menu development, seasonal updates, and special events.
• Maintain health, safety, and sanitation compliance and cost controls.
• Represent Faena’s culinary excellence at tastings and inspections.

Skills

Leadership

Organization

Communication

Education

Formal culinary education or apprenticeship

ServSafe certification

Job description

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

The Temporary Sous Chef plays a pivotal leadership role within the Culinary team at Faena Hotel Miami Beach , supporting daily kitchen operations across the property’s award-winning dining venues — including Los Fuegos by Francis Mallmann , Pao by Paul Qui , in-room dining , banquets , and special events .

This position works closely with the Executive Sous Chef and Executive Chef to ensure the flawless execution of Faena’s culinary vision, maintaining the highest standards of food quality, presentation, and Forbes Five-Star service. The Temporary Sous Chef leads by example, demonstrating hands‑on mastery of kitchen operations while mentoring and developing the culinary brigade to embody Faena’s artistry, discipline, and creativity.

DUTIES AND RESPONSIBILITIES

Operational Excellence

• Supervises and coordinate daily kitchen operations, ensuring consistency, quality, and timely service.
• Oversees assigned kitchen stations and production areas, maintaining adherence to recipes, presentation standards, and portion control.
• Conducts daily line checks to ensure readiness, organization, and product quality.
• Supports menu development, seasonal updates, and special event menus in collaboration with senior culinary leadership.
• Maintains compliance with all health, safety, and sanitation regulations.
• Ensures all kitchen equipment and facilities are maintained in optimal condition.

Leadership & Team Development

• Leads and motivate culinary staff to deliver exceptional results while fostering a positive, collaborative work culture.
• Trains, mentors, and evaluates team members, ensuring continuous development and alignment with Faena’s brand values.
• Supervises cooks of all levels (Cook 1–4) and ensure that standards of preparation, plating, and timing are met.
• Conducts pre-service briefings and communicate effectively with both front- and back-of-house teams to ensure seamless service.
• Leads by example through professionalism, efficiency, and creativity.
• Assists the Executive Sous Chef in controlling food and labor costs through effective scheduling, waste management, and purchasing controls.
• Maintains inventory accuracy and monitor stock levels for daily operations.
• Reviews sales and cost reports to identify opportunities for improvement and efficiency.
• Supports vendor relationships and ensure sourcing of premium ingredients consistent with Faena’s luxury standards.

Guest Experience & Brand Representation

• Ensures all culinary creations reflect Faena’s artistic and storytelling-driven identity.
• Partners with the Events, Banquet, and Restaurant teams to deliver flawless guest experiences for VIP functions and luxury events.
• Upholds Forbes Five-Star and AAA Five-Diamond standards in all culinary and service interactions.
• Represents Faena’s culinary excellence in tastings, inspections, and special occasions.

QUALIFICATIONS

• Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership rolein a luxury hotel, resort, or fine-dining restaurant.
• Formal culinary education or equivalent apprenticeship required.
• Strong organizational, leadership, and communication skills.
• Comprehensive knowledge of food safety, HACCP, and sanitation standards.
• Financial acumen related to food cost control and labor management.
• ServSafe or equivalent certification required.

Personal Attributes

• Hands‑on leader who thrives in a creative and disciplined culinary environment.
• Passionate about hospitality, artistry, and excellence in guest experience.
• Calm, composed, and solution‑oriented under pressure.
• Embodies Faena’s core values of authenticity, teamwork, and innovation.

PHYSICAL ABILITIES

• Ability to lift up to 25 pounds; Ability to move safely in uneven terrain or in confined spaces.
• Ability to see and respond to dangerous situations.
• Ability to remain in stationary position for 8 hours or more.
• Ability to move safely in uneven terrain or in confined spaces;.
• Ability to see and respond to dangerous situations.
• Ability to remain in stationary position for 8 hours or more.
• Walking and standing are required the rest of the working day.
• Length of time of these tasks may vary from day to day and task to task.
• Availability to work When Facility Is Open: This could include nights, weekends, and holidays.
• CPR and First Aid certified.
• Medium Work: Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly to move objects.
• May occasionally lift and/or move up to 25 pounds.