Seeking a hands-on Executive Sous Chef for an extremely high-volume, upscale global restaurant group's location in Miami Beach, FL. The Executive Sous Chef will assist the Executive Chef in managing back of the house operations and delivering culinary production at the highest level of standards. Additionally, the Executive Sous Chef assists in the development and roll-out of new products/concepts or programs and manages the budget with an ownership mentality. This role requires the ability to effectively communicate, motivate and interact with individuals at all levels within the organization including guests.
Minimum of 2 years of culinary leadership experience in a high-volume ($5 million or more), upscale to fine-dining, non-hotel environment
Must be a master expeditor in high-volume, fast-paced, and evolving environment
Must have relentless plating standards
Longevity in work history will take priority
Grill experience is highly valued
Culinary training or degree is highly preferred
Ability to work nights, weekends, and some holidays depending on business demands