Sous Chef

Vilebrequin La Plage Miami Beach is an experience. It's a place to feel like you were invited into the home and table of an epicurean bon vivant from the Provencal Region. It's a place to celebrate the South of Frances festive spirit, generous cuisine and friendly atmosphere. The steward is responsible for cleaning all prep equipment, silverware, glassware and dishes according to sanitation requirements. This role is responsible for keeping the dish pit organized while assisting the kitchen in keeping the line and prep areas organized and clean. The pace in this position is critical in turning tables. A strong work ethic is key to success.

34th Hospitality Group is seeking a dynamic, service-oriented Steward to join our team! 34th Floor is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

Whats in it for you? When you join 34 th Floor youll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! 34 th Floor provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:

Work Today, Get Paid today, with Daily Pay!

Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!

Multiple Health Insurance and Life Insurance options

401k Plan + Company Match

Paid Time Off

Holiday Pay

Pet Insurance

Employee Assistance Program

Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

Position Summary:

The Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Prep Kitchen, Service Kitchen, Pastry and Dish/Stewarding Departments according to company policies and state standards. As the Sous Chef, your duties will include being directly involved in the daily operations of the restaurant, purchasing, inventory, scheduling, recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive Chef and Executive Sous Chef on developing new menu options.

A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. This position can effectively lead when necessary while setting an example of a good team player as support.

Key Responsibilities

1. Kitchen Management:

- Assist the Executive Chef, Executive Sous Chef and CDC in managing kitchen operations, including staff supervision, food preparation, and inventory control.

- Ensure that all kitchen staff adhere to health and safety standards, maintaining a clean and safe working environment.

- Oversee the daily operations in the absence of the head chef.

1. Food Preparation:

- Prepare and cook high-quality dishes, ensuring consistency and excellence in taste and presentation.

- Develop and execute recipes, portion control, and plating techniques.

- Assist in the creation of menus, including daily specials and seasonal offerings.

1. Staff Supervision and Training:

- Train and mentor kitchen staff, providing guidance on cooking techniques, food safety, and kitchen etiquette.

- Schedule and coordinate kitchen staff to ensure adequate coverage and efficient workflow.

- Conduct performance evaluations and provide constructive feedback to team member

1. Inventory and Cost Control:

- Monitor inventory levels and order supplies as needed, ensuring the kitchen is well-stocked.

- Manage food costs and minimize waste by implementing efficient kitchen practices.

- Maintain accurate records of food purchases, usage, and waste.

1. Quality Control:

- Ensure that all dishes are prepared to the highest standards of quality and consistency.

- Conduct regular taste tests and quality checks to maintain culinary excellence.

- Address and resolve any issues related to food quality or customer complaints.

1. Collaboration and Communication:

- Collaborate with the head chef and other kitchen staff to plan and execute events, banquets, and special functions.

- Communicate effectively with front-of-house staff to ensure smooth service and guest satisfaction.

- Participate in menu planning meetings and contribute ideas for new dishes and improvements.

Qualifications

- Proven experience as a sous chef or in a similar role in a professional kitchen.

- Culinary degree or equivalent experience preferred.

- Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.

- Excellent leadership, communication, and organizational skills.

- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

- Creativity and a passion for food and cooking.

Working Conditions

- The position requires working in a hot, fast-paced kitchen environment.

- Flexible working hours, including evenings, weekends, and holidays.

- Physical stamina to stand for long periods and lift heavy objects.

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Companys Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*34 th Floor Hospitality is an Equal Opportunity Employer.