Sous Chef - Mother Wolf Miami at Mother Wolf Miami

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Oct, 26

Salary

75000.0

Posted On

04 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Staff Supervision, Menu Preparation, Food Quality Control, Inventory Management, Costing, Teamwork, Communication, Multitasking, Organization, Attention To Detail, Food Preparation

Industry

Description

Job DetailsJob Location: Mother Wolf Miami - Miami, FL 33137Position Type: Full TimeSalary Range: $65,000.00 - $75,000.00 SalaryJob Category: Restaurant - Food ServiceChef 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. 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. Current food handler card. 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 manages daily kitchen activities, oversees back-of-house staff, and ensures food quality and freshness. They are responsible for maintaining recipes, controlling waste, and coordinating with the restaurant team to provide quality service.