Sous Chef at Motek Florida

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Jun, 26

Salary

85000.0

Posted On

18 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Food Quality Control, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety, Sanitation, Expediting, Labor Scheduling, Team Leadership, Communication, Attention To Detail, Culinary Standards, Cost Awareness, Service Execution

Industry

Hospitality

Description

Description Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team. Position Overview: As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ensuring consistent food quality, efficient service, and adherence to culinary standards. This role plays a hands-on leadership position in food production, team supervision, and kitchen organization, while serving as a key point of communication between front-of-house and back-of-house teams. Responsibilities (but not limited to): Supervise line execution to ensure efficient, accurate service. Maintain food quality, consistency, and presentation standards. Assist with inventory control, ordering, and proper food storage. Train and cross-train kitchen staff on multiple stations. Enforce food safety, sanitation, and cleanliness standards. Assist with expediting to manage ticket flow and service timing. Support labor scheduling and productivity goals. Benefits: Competitive salary. Wages paid weekly. Growth opportunities. 401k savings plans. Medical, dental and vision insurance. Paid time off. Employee discounts. Requirements Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role; Mediterranean cuisine experience is a plus. Culinary degree or formal culinary training preferred. Strong working knowledge of food safety, sanitation, and health department regulations. Experience supporting inventory control, ordering, food cost awareness, and labor efficiency. Ability to lead by example in a hands-on kitchen environment while managing multiple priorities. Strong attention to detail and commitment to food quality and consistency. Clear communicator with a collaborative, team-oriented mindset. Bilingual proficiency is a plus. If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!

Responsibilities

The Sous Chef supports the Executive Chef in managing daily back-of-house operations, ensuring consistent food quality, efficient service, and adherence to culinary standards. This involves hands-on leadership in food production, team supervision, and kitchen organization.