Executive Sous Chef | MILA

Riviera Dining Group · Miami Beach, Florida · onsite The Executive Sous Chef sits between the Sous Chef and the Chef de Cuisine in the kitchen's leadership structure, responsible for assisting the Chef de Cuisine and Executive Chef in the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. The Executive Sous Chef exhibits culinary talents by personally performing tasks while directly leading, training, and mentoring the Sous Chef(s) and kitchen staff, and manages all food-related functions. Serves as the primary point of accountability for daily kitchen operations and assumes full operational responsibility for the kitchen in the absence of the Chef de Cuisine. Also supervises all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include: Adherence to all company policies as stated in the employee handbook. Directly oversee, train, and mentor the Sous Chef(s) and kitchen supervisory staff. Act as the senior kitchen leader on duty and assume full responsibility for kitchen operations in the absence of the Chef de Cuisine. Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations) Daily high-cost perpetual inventory Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet Food COGS Follow order guides and understand F&O quality & pricing standards Review prior week's labor to find areas of opportunity Schedules (coverage and costing) Daily and Weekly Food purchases Daily and Weekly Labor (dollars and percentage) New hire & Termination procedures Food par levels Par levels on Plate-ware and communicate with FOH Dish machine and chemical company Employee injury reports Weekly management meetings Pre-Shifts with staff Daily food inventory and ordering Labor management Overtime monitoring Product mix (appetizer, salads, sandwiches, entrée, specials and desserts) Product Rotation adheres (FIFO) Food quality and specification Recipe adheres Line checks Organization of back of house (storage, prep, line and dish areas) Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs) Line of sight and attention to detail Teamwork and training Support menu development, recipe costing, and R&D for new items, specials, and seasonal launches Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the Restaurant's specifications and commitment to quality Monthly inventory Must have good communications skills Involved in events and menu changes and launches Daily specials Omakase Menus Communicate any issues, concerns or updates with the Chef de Cuisine and Executive Chef Partner with the Chef de Cuisine on P&L accountability, budgeting, and forecasting Lead cross-training and succession planning for BOH staff Temp logs monitoring Kitchen opening and closing procedure Managerial skills of an entire BOH