Sous Chef at Mother Wolf Miami

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Apr, 26

Salary

80000.0

Posted On

19 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication Skills, Multitasking, Attention To Detail, Organization, Self-Motivation, Teamwork, Food Preparation, Supervision, Recipe Management, Food Quality Control, Stock Management, Cleaning, Time Management, Problem Solving, Culinary Skills, Customer Service

Industry

Description

Job Details Job Location: Mother Wolf Miami - Miami, FL 33137 Position Type: Full Time Salary Range: $65,000.00 - $80,000.00 Salary Job Category: Restaurant - Food Service *** Open Interviews Wednesday 01/21/2026*** Please bring your resume and come prepared for an interview with our management team! Wednesday's from 2:30PM-4:30PM! Chef Evan Funke is a steward of Italian cooking traditions and culture. At Mother Wolf, he pays tribute to Rome’s mythological origin story of Remus, Romulus and the Lupa Capitolina. With Rome as the singular inspiration for Mother Wolf, Funke’s rich and soulful cooking is a mosaic of the ancient, pastoral and urban culinary heritage of la cucina Romana. The menu echos themes of shepherds, popes, farmers and artisans with wafer-thin wood fired pizzas, hyper-seasonal antipasti and the exceptional pastas for which Funke is renowned. Many of the Roman classics are featured - Carbonara, all’Amatriciana, alla Gricia, al Burro, Arrabiata and more. Position Summary The Sous Chef alongside the Executive Chef and Executive Sous Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Duties & Responsibilities Assists Executive Sous Chef and/or Executive Chef in supervision of back of house staff and their duties including receiving, storing, prepping, and cooking. Maintains updated and accurate recipes and costing for all dishes. Assists Executive Sous Chef and/or Executive Chef in oversight of all methods of preparation, portion sizes, and timeliness of food preparation; control food and usage to minimize waste. Ensures cleanliness of the kitchen area. Promotes teamwork and quality service through daily communication and coordination with the restaurant team. Assists Executive Sous Chef and/or CDC in sourcing supplies and equipment to ensure best quality and pricing. Assists Executive Sous Chef and/or CDC in planning, assigning, and coordinating work for Line Cooks team. Supplies recipes for and suggesting methods and procedures for Line Cooks. Maintains accurate and detailed production records. Participates in preparing food items on the line for service. Must have Food Handler Certificate. Physical Requirements Must be able to stand and exert well-paced mobility for extended periods. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to bend or lift 50 pounds or more. Exposure to hot kitchen elements or cleaning materials. Skills/Experience At least two (2) years’ experience in a full service, moderate to high volume restaurant. Exceptional communication skills Ability to focus, multitask and work well under pressure. Must be organized, self-motivated, and proactive with a strong attention to detail. Ability to work a flexible schedule including evenings, weekends, and holidays when required. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Qualifications

Responsibilities

The Sous Chef will assist the Executive Chef and Executive Sous Chef in managing daily kitchen activities, including overseeing staff and ensuring food quality. Responsibilities also include maintaining recipes, controlling food usage, and promoting teamwork.