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Sous Chef

Company Description

From our dazzling location in the heart of Miami, SLS offers both our staff and our guests a hip, cutting-edge experience in the world of hotels as theater. We have an exciting job opportunity to join our culinary team as a Sous Chef located at SLS South Beach in Miami.

JOIN THE SLS FAMILY TODAY!

Job Description

Job Purpose:

Under the general guidance of the Chef De Cuisine responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Duties & Functions

  • Must love and support their TEAM!
  • Must love and take care of guests!
  • Must say “yes” and “thank you” often!
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
  • Role models company quality standards and service
  • Ensures that all equipment and facilities are in good working order and is properly maintained
  • Is responsible for ordering products to ensure all par levels are maintained. 
  • Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with Company standards and food regulations
  • Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible
  • Follow procedures for covering, labeling, dating and storing food in a timely manner
  • Ability to work under time constraints and meet department deadlines
  • Constantly growing and coaching lower management and staff
  • Provides clear direction and achievable goals for their entire team
  • Provides coaching and feedback to team members
  • Fully supportive of and cognizant of all Corporate Programs
  • Understands and enforces federal, state and local food sanitation regulations
  • Any other reasonable duties as assigned by the supervisor or manager
  • We recognize we are in the hospitality industry and that may require us to provide lateral service.  We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional service

ADDITIONAL RESPONSIBILITIES

  • Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
  • Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
  • Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
  • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.

To be aware of and ensure constant compliance with all necessary operational policies including:

  • Health and Safety
  • Food Hygiene
  • Maintenance
  • Emergency Procedures
  • Liquor Licensing

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

  • Attend mandatory meetings including divisional meetings, staff meetings, etc.
  • Participate in community events and ensure corporate social responsibility goals of SLS are met.
  • Utilize traditional software programs such as Microsoft Office
  • Keep work area clean and organized.
  • Ensure confidential documents are kept in a secured area.
  • Complete other duties as assigned by the Ownership or Corporate Offices.
  • Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
  • Ensure that all staff follows and are in compliance with SLS’s policies and procedures.

OTHER DUTIES

  • Assimilate into SLS’s culture through understanding, supporting and participating in all SLS elements. Demonstrate working knowledge of the service standards.
  • Regular attendance in conformance with the standards, which may be established by SLS from time to time, is essential to the successful performance of this position.
  • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.

Safety Requirements 

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

Qualifications

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

  • BA degree preferred
  • Minimum two (2+) years of experience in a supervisory role in a restaurant kitchen; Jr Sous Chef or Sous Chef preferred
  • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
  • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
  • Must be able to work in a fast- paced, customer service driven environment
  • Current experience in the hospitality industry in a kitchen
  • Active in furthering of his/her own culinary development
  • Proven team leader with a high level of energy and motivation with a proven track record of living the company's values
  • An intermediate to proficient understanding of Computer systems such as: Microsoft Word, Excel & Outlook is preferred
  • Enter and locate work related information using computers and/or point of sale systems
  • Ability to spend extended lengths of time viewing a computer screen
  • Possess a gracious, friendly, and fun demeanor
  • Ability to multitask, work in a fast-paced environment and have a high level attention to detail
  • Maintain positive and productive working relationships with other employees and departments
  • Ability to work independently and to partner with others to promote an environment of teamwork
  • Must be able to stand or walk a minimum eight-hour shift.
  • Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
  • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
  • Must have excellent communication skills and be able to read, write, speak and understand English.
  • Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
  • Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations

Additional Information

All your information will be kept confidential according to EEO guidelines.

Average salary estimate

$60000 / YEARLY (est.)
min
max
$50000K
$70000K

If an employer mentions a salary or salary range on their job, we display it as an "Employer Estimate". If a job has no salary data, Rise displays an estimate if available.

What You Should Know About Sous Chef, AccorHotel

If you're passionate about culinary arts and ready to make your mark, the SLS South Beach in Miami Beach is looking for a dynamic Sous Chef to join our vibrant team! Imagine working in a stunning environment that embodies both sophistication and modern flair, right in the heart of Miami. In this role, you’ll collaborate with the Chef De Cuisine to oversee all aspects of our kitchen operations, ensuring every dish not only meets but exceeds our high standards. You will lead and train a talented team, maintaining food quality, portion control, and sanitation practices. Your leadership will shine through as you foster a positive atmosphere where both staff and guests feel appreciated. From staying organized and keeping the kitchen running smoothly to mentoring rising culinary stars, each day will be an exciting challenge. Plus, you’ll have the opportunity to engage with other departments to enhance our guest experience. If you're ready to help us create memorable dining experiences while advancing your culinary journey, we can't wait to see how you can contribute to the SLS family! Join us and be part of something extraordinary in the hospitality industry!

Frequently Asked Questions (FAQs) for Sous Chef Role at AccorHotel
What are the main responsibilities of a Sous Chef at SLS South Beach?

As a Sous Chef at SLS South Beach, your main responsibilities will include coordinating food production, training kitchen staff, maintaining high-quality service standards, controlling food and labor costs, and ensuring safety and sanitation compliance. You will also provide leadership and support to the culinary team while directly collaborating with the Chef De Cuisine.

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What qualifications are required for the Sous Chef position at SLS South Beach?

For the Sous Chef role at SLS South Beach, candidates should preferably hold a BA degree along with a minimum of two years’ experience in a supervisory role within a restaurant kitchen. A strong culinary background and leadership skills are essential to thrive in this dynamic environment.

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How does the Sous Chef contribute to guest satisfaction at SLS South Beach?

The Sous Chef at SLS South Beach plays a crucial role in guest satisfaction by ensuring that all dishes meet high quality and presentation standards. By leading the culinary team, maintaining a respectful kitchen culture, and responding to guest feedback, the Sous Chef helps create a delightful dining experience.

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What kind of working environment can I expect as a Sous Chef at SLS South Beach?

At SLS South Beach, you can expect a fast-paced, collaborative working environment filled with creativity and innovation. The culture emphasizes teamwork, respect, and a shared commitment to high-quality service in the hospitality industry. Team bonding and communication are integral to our success.

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What is the career progression like for a Sous Chef at SLS South Beach?

The career progression for a Sous Chef at SLS South Beach is promising, as there are numerous opportunities for advancement within our culinary team. Demonstrating your leadership and culinary skills can lead to positions such as Chef De Cuisine or other managerial roles within our hospitality umbrella.

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Common Interview Questions for Sous Chef
Can you describe your experience managing kitchen staff as a Sous Chef?

To effectively answer this question, discuss specific instances where you managed kitchen staff, highlighting your leadership style, conflict resolution strategies, and methods for providing training and feedback. Share results that demonstrate your ability to foster a productive team environment.

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What steps do you take to ensure food safety and sanitation in the kitchen?

In your response, outline the key practices you follow to maintain food safety and sanitation. Mention regular equipment checks, training staff on hygiene protocols, and your familiarity with health regulations. Emphasize your commitment to enforcing these practices in the kitchen.

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How do you handle pressure during peak service hours?

Share your strategies for maintaining composure and efficiency during busy hours. Discuss time management techniques, how you prioritize tasks, and the importance of clear communication with your team to ensure a smooth operation under pressure.

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What culinary techniques do you excel in, and how have they contributed to your success as a Sous Chef?

Discuss specific cooking techniques and styles that you specialize in, and provide examples of how these skills have positively impacted your team or contributed to the restaurant’s menu. Show how your culinary strengths align with the vision of SLS South Beach.

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Can you provide an example of a time you improved kitchen operations?

Share a detailed story celebrating your critical thinking skills and proactive approach. Discuss specific changes you implemented, the challenges faced, and the resulting improvements—be it in efficiency, quality, or team morale.

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How do you ensure that all dishes are prepared consistently and meet quality standards?

Your response should detail your methods for maintaining consistency in dish preparation. Discuss the importance of portion control, recipe adherence, staff training, and taste tests, demonstrating how you uphold quality standards throughout meal service.

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What is your approach to creating new menu items?

Talk about how you gather inspiration for new dishes through seasonal ingredients, guest feedback, and current culinary trends. Explain your collaboration with your team and how you balance creativity with practicality in menu planning.

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How do you foster a positive work environment in the kitchen?

Share examples of how you promote teamwork, open communication, and recognition of achievements among your staff. Highlight the impact of fostering a supportive and respectful atmosphere on overall kitchen performance and morale.

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What strategies do you use to control food and labor costs as a Sous Chef?

Discuss your approach to budget management, such as optimizing ingredient usage, reducing waste, and staffing efficiency. Provide concrete examples of how you've successfully implemented cost-saving measures without compromising quality.

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Why do you want to work as a Sous Chef at SLS South Beach?

Your answer should reflect genuine enthusiasm for the role. Talk about the unique culture and vision of SLS South Beach, how it aligns with your culinary philosophy, and what you hope to achieve within the team.

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Accor is global leader in corporate services, operates in nearly 100 countries with 150,000 employees. With more than 4,000 hotels worldwide, covering all segments from economy to upper upscale, Accor Hospitality, the Accor’s hotel offering, of...

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Full-time, on-site
DATE POSTED
December 24, 2024

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