sbe Corporate

SLS Hotel South Beach/The Bazaar Executive Sous Chef

US-FL-Miami Beach
Req No.
Job Requirements




Directly responsible for the culinary operations of the restaurant venue

Reports directly to / Regional/Corporate Chef



  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems.
  • Role models company quality standards and service
  • Constantly growing and coaching lower management and line level staff
  • Provides clear direction and achievable goals for their entire team
  • Fully supportive of and cognizant of all Corporate Programs


  • Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with the highest standards
  • Supervises all kitchen areas to ensure a consistent high quality product is produced
  • Assists the Regional/Corporate Chef wit menu planning

Budget & Planning

  • Accountable for overall success of the culinary operations
  • Optimizes profitability levels through consistent monitoring of venue inventory, food cost controls and strategic promotional initiatives

Human Resources

  • Ensures all staff in the department adheres to sbe policy as out lined in the employee handbook
  • Responsible for maintaining staffing levels through pro-active recruiting
  • Supervises new team member training of all junior level staff ensuring they understand the high standards expected them
  • Uses ongoing training and support to develop and maintain a motivated kitchen team, documenting sessions & assessing staff progress with regular appraisal & one to one discussion
  • Ensures that performance management and colleague training/development occurs in a timely and consistent manner

Facilities,Sanitation & Safety

  • Understands and enforces federal, state and local food sanitation regulations
  • Ensures that all equipment and facilities in good working order and is properly maintained


  • Current with culinary concepts, practices and procedures
  • Current experience in the hospitality industry in a kitchen  management role
  • Active in furthering of hie/her own culinary development
  • Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals
  • Proven leadership and managerial skills
  • Supports an enviroment of colleague growth and development
  • Familiar with financial planning, analyzing data, trends and implementing strategies for improvement
  • Clear concise written and verbal communication skills- in English
  • Must have excellent organizational, interpersonal, and administrative skills
  • Proficient in MS Word, Excel, company communication technology


  • Culinary degree preferred but not required


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