Sous Chef

COMPANY BACKGROUND

Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. Hospitality has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S market.


JOB SUMMARY

The Sous Chef supports the Chef de Cuisine and Executive Chef in leading the kitchen team to consistently deliver high quality dishes according to established recipes and preparation standards. This role supervises line cooks, enforces proper culinary techniques, and ensures efficient and accurate food preparation. The Sous Chef assists with menu planning, inventory management, and supply ordering, guaranteeing the use of top-quality ingredients. Additionally, this position oversees staff scheduling and discipline when necessary or in the absence of senior chefs. The Sous Chef must maintain composure and uphold restaurant standards during busy periods, demonstrating adaptability and strong decision-making skills under pressure.

RESPONSIBILITIES:
Culinary Operations & Food Preparation
Execute and enforce established recipes, preparation techniques, and plating standards to ensure quality, consistency, and presentation of all dishes.
Supervise and support the line cook team during service, ensuring efficient workflow and professionalism at all times.
Expertly cut, slice, and fillet meats and other ingredients as required for menu execution.
Prepare a variety of dishes according to established guidelines for quality, portion size, and food safety.
Ensure all ingredients used are fresh, properly stored, and meet the highest quality standards.


Financial & Kitchen Management
Collaborate with the Chef de Cuisine and Executive Chef on budgeting and financial planning for the kitchen, ensuring food costs, labor, and other expenses align with restaurant goals.
Oversee kitchen inventory, including ordering, receiving, and storing ingredients; maintain accurate stock levels to minimize waste, prevent spoilage and ensuring stock levels meet business requirements.
Control and record food waste, spoilage, and over-preparation in line with operational standards. Implement strategies to minimize food waste and over-preparation, tracking usage and spoilage according to operational standards.
Assist in preparing operational reports, analyzing sales and inventory data to identify trends and opportunities for cost savings.
Oversee kitchen opening and closing procedures.

Staff Leadership & Development
Assist the Chef de Cuisine and Executive Chef in supervising the culinary team, including during their absence.
Lead staff scheduling, ensuring adequate coverage for all shifts and adjusting as needed for business demands. Uses Hot schedules to create efficient staffing plans, monitors timecards to control overtime, and processes payroll to avoid discrepancies.
Enforce discipline and address performance issues in accordance with company policy.
Provides feedback, conducts performance reviews, and follows disciplinary procedures as needed
Train new and existing staff on culinary techniques, food safety, and sanitation standards.
Act as a resource and mentor to the entire culinary team, promoting continuous skill development.
Determines staffing needs, conducts interviews in compliance with laws, and communicates with HR and Chef de Cuisine and Executive Chef to fill positions.


Sanitation, Safety & Maintenance
Maintain a clean and organized work environment to prevent food contamination and uphold hygiene standards.
Ensure all staff follow sanitation protocols, safety procedures, and proper use and care of kitchen equipment.
Oversee cleaning of communal areas, kitchen, equipment, and utensils as necessary.
Report any equipment malfunctions, maintenance needs, or loss/damage of kitchen assets promptly.


Menu Planning & Customization
Assist with menu planning and development, offering input on new dishes and specials.
Customize orders and accommodate special requests or dietary needs as required by guests or business needs.


Communication & Collaboration
Communicate effectively with the front-of-house team to ensure special requests and allergy considerations are met.
Attend meetings with the Chef de Cuisine, Executive Chef and Corporate Chef as directed to align on operational goals and updates.


Professionalism & Leadership
Demonstrate strong problem-solving, time management, and decision-making skills, especially during busy periods.
Maintain composure under pressure and set a positive example for the team.
Uphold professionalism, respect, and collaboration within the kitchen environment.

REQUIREMENTS:

Education & Training
Required, a degree, diploma, or certificate in culinary arts from an accredited institution.
Relevant other culinary certifications are advantageous, as are food safety and sanitation certifications
Ongoing professional development and continuing education in culinary techniques, management, and food safety are beneficial


Experience

Minimum of 5 years of experience in a professional kitchen, with demonstrated progression through various kitchen roles
At least 3 years of experience supervising a kitchen shift or team, including training, scheduling, and performance management
Proven experience in menu planning, food cost control, inventory management, and minimizing waste.


Skills & Competencies
Mastery of a wide range of cooking techniques, flavor profiles, and recipe execution with European style
Strong leadership skills to supervise, motivate, and develop kitchen staff; ability to delegate tasks and manage a team under pressure
Excellent verbal and written communication skills for effective interaction with staff, management, and guests
Ability to prioritize tasks, manage multiple demands, and ensure efficient kitchen operations during busy periods
Innovative approach to menu development and problem-solving
Commitment to maintaining high standards of food quality, presentation, and safety.
Understanding of budgeting, cost control, and financial reporting relevant to kitchen operations
Proficiency with kitchen equipment and familiarity with restaurant management software or POS systems
Fluency in English, French, and Spanish is required to effectively communicate with a diverse team and serve an international clientele


Personal Attributes
Maintains composure and professionalism, treating others with respect and upholding high ethical standards.
Demonstrates adaptability and remains effective under pressure, quickly resolving issues as they arise.
Proactively identifies opportunities for improvement and takes initiative to implement solutions.
Fosters a collaborative, positive, and motivating work environment.
Exhibits strong leadership and team-building skills, inspiring and developing staff to achieve their best.
Consistently reliable and punctual, setting a positive example for the team.
Committed to ongoing professional development and actively shares knowledge to support team growth


Other Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Comply with all relevant health and safety regulations
Willingness to work evenings, weekends, and holidays as required by business needs


PERSONAL APPEARANCE:
Must consistently adhere to the restaurant’s brand guidelines for uniform and grooming.
Slip-resistant black shoes are required at all times.
Must be clean-shaven Or maintain a well-groomed appearance.
All employees are expected to uphold excellent personal hygiene—fingernails must be kept short and clean.
Perso nal appearance must always be suitable for a professional kitchen environment.
Maintain high standards of personal health; wash hands thoroughly after using the restroom and as required by food safety protocols.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.

ENVIRONMENTAL CONDITIONS:

Use of chemicals and electrical equipment
Ability to tolerate varying conditions of noise level, temperature, illumination and air quality

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles and extreme heat (non-weather). The noise level in the work environment is usually loud.
Normal sense of smell, touch, and sound

EQUAL EMPLOYMENT OPPORTUNITY
Mr. Hospitality Group LLC, 1111 SW 1 Ave LLC d/b/a Marion, Lafayette and 550 Washington Ave LLC d/b/a Queen Miami Beach provides equal employment opportunities to qualified individuals with disabilities, which includes providing reasonable accommodations as required by law. If you are in need of a reasonable accommodation, please notify management.