Executive Sous Chef (Miami / Brickell) $100.000 to 110000 yearly RMG Staffing - 3.8 Miami, FL Job Details Full-time $100,000 - $110,000 a year 1 day ago Benefits Health insurance Dental insurance Paid time off Vision insurance Food provided Qualifications Spanish Line cook experience Food service purchasing Team leadership Expense management Staff scheduling Team scheduling English Cost control Food allergen management Team development Kitchen cost control Leading team collaboration initiatives Schedule creation Accommodating special dietary needs Restaurant cost management Full Job Description About the Role A prestigious, internationally recognized luxury restaurant group in Miami's Brickell district is hiring an Executive Sous Chef to be the second-in-command of its culinary team. You will help the Executive Chef run a high-volume, fine-dining kitchen, leading the pass and mentoring a talented brigade. You will be trusted to run the kitchen in the Executive Chef's absence. If you're an Executive Sous Chef, Senior Sous Chef, or Chef de Cuisine with luxury, high-volume experience and a passion for live-fire cooking and Latin American cuisine , this is a chance to grow with a world-class brand. What You'll Do Culinary Execution & Service Support the Executive Chef in delivering exceptional food quality, presentation, and consistency Lead daily prep and service, making sure every station is organized, staffed, and ready Run the pass and manage ticket flow, timing, and communication between kitchen and front of house Conduct daily tastings and quality checks to uphold recipes, portion sizes, and plating standards Forecast prep levels based on reservations, events, and expected demand Manage allergy and dietary requests with clear, consistent procedures Assist with menu development, recipe testing, and seasonal menu changes Leadership & Team Development Lead the kitchen in the Executive Chef's absence Direct and mentor Sous Chefs, station leads, and line cooks Run daily pre-service briefings on priorities, menu updates, and special requests Train the team on technique, recipes, organization, and safe work practices Partner with the Executive Chef and HR on hiring, onboarding, and performance reviews Build a respectful, accountable, and collaborative kitchen culture Operations & Coordination Coordinate with front of house, pastry, stewarding, and purchasing Support scheduling and daily staffing adjustments Oversee opening/closing procedures, station readiness, and kitchen organization Plan and execute private dining and special events Resolve service issues quickly and keep the Executive Chef informed Cost Control, Purchasing & Inventory Help meet food cost, labor cost, and kitchen expense targets Monitor portion control, recipe yields, and product utilization Minimize waste through accurate forecasting, proper storage, and stock rotation Support ordering, check deliveries for quality and specs, and take part in inventory counts Food Safety & Sanitation Enforce food safety, sanitation, allergen, and hygiene standards Keep the kitchen clean, organized, and health-inspection ready Monitor temperatures, labeling, storage, and cleaning schedules Qualifications Legally authorized to work in the United States (required) Proven experience as an Executive Sous Chef, Senior Sous Chef, or equivalent in a high-end, high-volume restaurant Strong culinary skills and consistency during demanding service Demonstrated ability to lead teams, run the pass, and manage multiple stations Experience with staff training, scheduling, inventory, purchasing, and food cost control Excellent organizational and communication skills, with a calm, solution-oriented approach Thorough knowledge of food safety, sanitation, and allergen procedures Ability to obtain or maintain required food safety credentials ( ServSafe / Florida Food Manager Certification )

Preferred:

Experience in luxury hospitality or internationally recognized restaurant concepts Knowledge of Latin American cuisine, live-fire cooking, and premium ingredients Experience in the Miami restaurant market Familiarity with modern POS and restaurant management systems Bilingual English/Spanish Schedule & Work Environment Full-time, on-site Evenings, weekends, and holidays required Fast-paced kitchen with extended periods of standing Benefits Competitive salary Health, dental, and vision insurance Paid time off Employee dining discount / staff meals Growth opportunities within an international restaurant group Equal Opportunity We are an equal opportunity employer committed to an inclusive workplace. Reasonable accommodations are available throughout the hiring process.

Pay:

$100,000.00 - $110,000.00 per year

Benefits:

Dental insurance Food provided Health insurance Vision insurance

Work Location:

In person