Sous Chef

The Shelborne Miami Beach is an iconic Art Deco destination reimagined for a new generation. Rooted in Miami Beach history and energized by contemporary culture, the property is designed to be a social anchor for locals, travelers, hotel guests, and members alike. Our nightlife venues — including the Lobby Bar and the intimate Little Torch cocktail lounge — are intended to be lived-in, magnetic, and culturally relevant, not programmed from a distance.

Art, fashion, wellness, and music are central to Miami’s cultural identity and core to The Shelborne’s point of view.

Essential Job Duties and Responsibilities

• Kitchen Operations Management:

  • Support the Executive Sous Chef in overseeing day-to-day kitchen operations, ensuring food is prepared and presented to the highest quality standards.

  • Supervise kitchen staff, including line cooks, prep cooks, and other kitchen personnel, ensuring proper execution of menu items and kitchen processes.

  • Maintain a clean, organized, and safe kitchen environment, ensuring that food preparation areas are well-stocked and sanitized.

  • Coordinate the preparation and service of dishes during peak hours, ensuring timely delivery while maintaining high standards of taste and presentation.

  • Step into leadership roles in the absence of the Executive Sous Chef, assuming full responsibility for kitchen operations.

• Staff Supervision & Development:

  • Supervise kitchen team members, ensuring that all staff is performing tasks efficiently and adhering to standard operating procedures.

  • Assist with training new kitchen staff, ensuring they are familiar with menu items, equipment usage, safety protocols, and kitchen cleanliness standards.

  • Provide ongoing feedback to staff regarding performance, productivity, and opportunities for development.

  • Ensure kitchen staff adhere to food safety guidelines, health standards, and personal hygiene practices.

  • Assist in scheduling kitchen shifts to ensure adequate coverage during peak hours while maintaining labor cost control.

• Food Preparation & Cooking:

  • Oversee the preparation and cooking of menu items, ensuring consistency in taste, quality, and presentation.

  • Ensure all food items are prepared according to recipe specifications and portion control standards.

  • Manage food preparation stations to ensure an efficient flow of operations, particularly during high-volume service periods.

  • Assist in the development of new menu items, adjusting recipes and preparing seasonal dishes that reflect guest preferences and trends.

  • Ensure that all dishes meet food safety and presentation standards, troubleshooting any issues as needed.

• Inventory & Stock Control:

  • Help monitor kitchen inventory, ensuring that supplies are stocked in accordance with demand while minimizing waste and overstocking.

  • Assist in managing food orders, working closely with the Executive Sous Chef to maintain stock levels and manage product costs.

  • Assist in conducting regular inventory checks to ensure that all food items, kitchen supplies, and equipment are in good condition.

  • Maintain proper storage of ingredients and finished products, ensuring all food is stored according to safety standards.

• Food Safety & Cleanliness:

  • Adhere to food safety protocols, ensuring proper food handling, sanitation, and hygiene practices are followed at all times.

  • Ensure kitchen equipment is cleaned and maintained regularly to avoid breakdowns and maintain operational efficiency.

  • Monitor staff to ensure that health and safety standards are followed, including regular cleaning of workstations, kitchen surfaces, and equipment.

  • Conduct daily inspections to verify that all food is stored at the correct temperatures and that there are no violations of food safety regulations.

• Guest Experience & Satisfaction:

  • Ensure the delivery of high-quality meals that meet guest expectations, providing a memorable dining experience.

  • Address any guest concerns related to food quality or service in a professional and efficient manner.

  • Collaborate with the front-of-house team to ensure smooth communication between the kitchen and dining room, adjusting as necessary to meet guest requests or special dietary needs.

  • Work with the team to ensure special requests, such as dietary restrictions or allergies, are accommodated without affecting the quality of the meal.

• Collaboration & Communication:

  • Communicate effectively with both kitchen and front-of-house teams to ensure smooth and efficient restaurant operations.

  • Work with the Executive Sous Chef to maintain consistent food quality and address operational challenges.

  • Assist in coordinating with restaurant management to accommodate large parties, special events, or catering needs.

  • Participate in pre-service meetings to discuss daily specials, menu items, and any special requirements

Education and/or Experience

• Culinary degree or equivalent professional training and experience.

• 3+ years of experience in a culinary leadership or supervisory role, with a minimum of 1-2 years as a Sous Chef or in a similar role.

• Proven experience in high-volume kitchen operations, with expertise in menu preparation, food presentation, and kitchen organization.

• Strong understanding of food safety practices and kitchen hygiene standards.

• Experience in managing kitchen staff and maintaining operational efficiency in a fast-paced environment.

Skills/Specialized Knowledge

• Strong culinary expertise, with in-depth knowledge of food preparation, cooking techniques, and food safety standards.

• Excellent leadership and team management skills, with the ability to motivate and mentor kitchen staff.

• Ability to handle high-pressure situations and manage multiple tasks simultaneously in a fast-paced environment.

• Strong communication skills to effectively interact with both kitchen staff and front-of-house personnel.

• Exceptional organizational skills, with the ability to maintain cleanliness, order, and efficiency in the kitchen.

• Proficiency in inventory management, food cost control, and kitchen budgeting.

• Ability to adapt to menu changes and creatively respond to customer preferences.

Physical Demands

• Ability to work in a high-pressure, fast-paced kitchen environment, standing for long periods and working under tight deadlines.

• Ability to lift, carry, and move heavy objects (up to 50 lbs).

• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.

• Ability to work in hot, noisy, and sometimes stressful conditions during peak service hours.

Why Join Proper Hospitality

At Proper, we build experiences that move people — and that begins with the team behind them. As a best-in-class employer, we’re committed to creating one of the Best Places to Work in hospitality by nurturing a culture where creativity, excellence, and humanity thrive together.

Everything we do is grounded in the belief that hospitality is more than a profession - it’s an opportunity to care for others and make lives better. Guided by the Pillars of Proper, we show up with warmth and authenticity (Care Proper), strive for excellence in everything we do (Achieve Proper), think creatively and resourcefully (Imagine Proper), and take pride in the style and culture that make us who we are (Present Proper).

We believe our people are our greatest strength, and we invest deeply in their wellbeing, growth, and sense of belonging. From comprehensive benefits to meaningful development programs, Proper is designed to help you build a career, and a life, that feels as inspiring as the experiences we create for our guests.

Our Commitment: Building the Best Place to Work

Our Best Place to Work initiative is a living commitment — a continuous investment in our people, our culture, and our purpose. We listen, learn, and evolve together to create an environment where everyone feels empowered to imagine boldly, achieve confidently, care deeply, and present themselves authentically.

At Proper, joining the team means more than finding a job — it means joining a community that believes in building beautiful experiences together, for our guests and for one another.

Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.