Executive Sous Chef at Michael's Genuine Food & Drink

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Costing, Menu Planning, Inventory Management, Safety Measures, Kitchen Hygiene, Staff Scheduling, Personnel Management, Culinary Training, Food Quality Maintenance, Production Line Management, Portion Control, Waste Minimization, Guest Complaint Resolution, Leadership, Decision Making, Interpersonal Skills

Industry

Restaurants

Description

Description Awarded the Great Place to Work Certificate in 2024/2025 & 2025/2026 General Description of Work With delegated authority, reporting to the Owner, General Manager, and the Executive Chef, the Executive Sous Chef is responsible for: Essential Function: Assist the Executive Chef on food Cost of Goods (COGs) Assist the Executive Chef in menu planning, managing the inventory and other kitchen supplies, applying safety measures for the staff, and monitoring the kitchen hygiene Ensure that all recipes and product yields are accurately costed based on financial budgets and goals Order supplies to stock inventory appropriately and ensure that food stock levels are of sufficient quantity and quality Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Schedule kitchen staff shifts, arrange / reschedule their shifts as per kitchen requirements, and handle the dispute amongst the staff members. Assist, train and mentor the culinary chefs on cooking styles, health and security measures, and food quality maintenance Produce high quality culinary dishes both design and taste wise. Manage and run production lines while coaching and developing lead team associates. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view. Responds to and handle guest problems and complaints on product quality and service levels. Resourcefully solve any issues that arise and seize control of any problematic situation. Maintain a positive and professional approach with coworkers and customers. Providing positive leadership to kitchen staff and culinary chefs, working smartly for making quick decisions in favor of commercial success of the restaurant, and improving the kitchen performance Requirements Competencies: Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things. Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions. Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information. Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Culinary Certificate or Degree by an accredited culinary agency preferred. Serve Safe Certification 7-10 years’ experience in a professional busy kitchen and/or fine dining restaurant environment. A minimum of 3-5 years’ experience in management. Able to deliver and exceed the expectations of a highly demanding clientele. Ability to obtain and/or maintain any government required licenses, certificates, or permits. Professional appearance and manner, good character to work in a fast-paced team. Positive, honest, and energetic work ethic Language Skills: Ability to read, speak and interpret documents in clear English. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Physical Ability: Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Responsibilities

The Executive Sous Chef assists the Executive Chef with food costing, menu planning, inventory management, and ensuring kitchen hygiene and safety standards are met. This role involves producing high-quality culinary dishes, managing production lines, coaching culinary staff, and handling guest complaints.