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Kitchen Jobs in Miami, FL

Sous Chef

Eureka Restaurant Group

Miami, FL

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JOB DETAILS
SKILLS
Budget Management, Budgeting, Coaching, Communication Skills, Compensation and Benefits, Continuous Improvement, Cook Dishes, Cost Control, Culinary Operations, Detail Oriented, Employee Assistance Plan, Financial Management, Financial Trend Analysis, Food Preparation, Food Presentation, Food Quality, Food Safety, Food and Beverage Industry, Forecasting, Inventory Costs, Inventory Management, Leadership, Maintain Compliance, Mentoring, Menu Development, Menu Management, Operations Management, Organizational Skills, Physical Demands, Portion Control, Presentation/Verbal Skills, Profit & Loss Analysis, Psychiatry and Mental Health, Safety Compliance, Sanitation, Team Building, Willing to Travel, Writing Skills
LOCATION
Miami, FL
POSTED
1 day ago
Be a part of something exciting!Amalfi Llama combines a live-fire Latin American steakhouse with modern Italian cuisine,creating a dynamic and unforgettable dining experience. Our guests are transported fromSouthern Patagonia to the Mediterranean, enjoying the cozy ambiance of live embers, thesounds of vintage Italian vinyl, and dishes like flame-kissed Argentinian steaks and delectabletiramisu. Amalfi Llama is the place where people can unwind, connect, and enjoy exceptionalculinary creations.Why Join Us? Competitive Salary Weekly Pay Quarterly Bonus Incentive Fun & Fast-Paced Environment Company Contests: Win experiential trips to exciting food and beverage destinations. Growth Opportunities: 65% of our promotions are internal. Management Development Comprehensive Benefits: Medical, dental, and vision for full-time employees. Employee Assistance Program: Mental health support and counseling services.Position OverviewAs an Executive Chef, you will embody and lead the culinary vision of Amalfi Llama, ensuringexceptional food quality, operational excellence, and team development. You will report directly to the Regional Operations Manager and indirectly to other corporate management team members.Key Qualifications Minimum 2 years of executive or head chef experience in a high-volume, upscaledining environment. Strong leadership skills with a passion for culinary excellence. Food Manager Certification and TIPs Certification required. Ability to recruit, train, and motivate a diverse culinary team. Financial acumen with experience managing budgets, forecasting, and achievingfinancial goals. Strong organizational skills and attention to detail. Effective communication skills, both verbal and written. Must be at least 21 years old.Physical Demands & Work Environment Standing for prolonged periods. Frequent bending, stooping, and lifting of kitchen supplies. Working in a fast-paced environment with exposure to hot and cold conditions. Occasional travel required for training and professional development.At-Will Employment DisclaimerThis position is at-will, meaning both the Executive Chef and Amalfi Llama have the right to end the employment relationship at any time, with or without cause or notice.Core ResponsibilitiesLeadership & Team Development Lead, inspire, and develop the kitchen team to deliver high-quality culinary experiences. Foster a culture of energy, discovery, and continuous improvement. Train, coach, and mentor team members, ensuring compliance with food safety andhealth standards. Maintain a positive and professional work environment.Culinary Operations Oversee the kitchen's day-to-day operations, ensuring consistency in food preparation,presentation, and service. Maintain high standards in food quality, safety, and sanitation. Conduct regular inventory checks and manage cost control to minimize waste.Implement efficient systems for food preparation, portion control, and kitchencleanliness. Collaborate with management on menu development, culinary trends, and special eventplanning.Financial Responsibilities Manage the kitchen's financial performance, including budgeting, forecasting, and costcontrol. Achieve financial targets through effective planning and execution. Analyze P&L reports, labor costs, and inventory to make data-driven decisions forimprovements. Control food, labor, and operational costs while maintaining the highest qualitystandards.Key Qualifications Minimum 2 years of executive or head chef experience in a high-volume, upscaledining environment. Strong leadership skills with a passion for culinary excellence. Food Manager Certification and TIPs Certification required. Ability to recruit, train, and motivate a diverse culinary team. Financial acumen with experience managing budgets, forecasting, and achievingfinancial goals. Strong organizational skills and attention to detail. Effective communication skills, both verbal and written. Must be at least 21 years old.Physical Demands & Work Environment Standing for prolonged periods. Frequent bending, stooping, and lifting of kitchen supplies. Working in a fast-paced environment with exposure to hot and cold conditions. Occasional travel required for training and professional development.

About the Company

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Eureka Restaurant Group

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