Sous Chef

Deeply rooted in Southern hospitality, Yardbird stands as an iconic establishment celebrated by both James Beard and Bon Appétit. Cherished family recipes and genuine warmth are infused into every bite. From its inception in the vibrant heart of Miami Beach, Yardbird has captivated guests with its unapologetically indulgent cuisine and award-winning bourbon selections. Join our team and be part of a legacy that combines culinary excellence with heartfelt hospitality. As a Sous Chef at Yardbird, you will play a key leadership role in our kitchen, working closely with the Executive Chef to ensure the highest standards of food quality, presentation, and efficiency. You will assist in managing daily kitchen operations, mentoring the culinary team, and maintaining a focus on creativity and excellence that aligns with Yardbird’s commitment to Southern hospitality and exceptional cuisine. Responsibilities Assist the Executive Chef in planning and executing a dynamic menu that reflects Yardbird’s Southern‑inspired culinary vision. Oversee kitchen operations during service, ensuring dishes are prepared to specification and delivered promptly. Train, mentor, and inspire kitchen staff, fostering a collaborative and professional work environment. Maintain high standards of food quality, hygiene, and safety in compliance with health and safety regulations. Monitor inventory levels and assist in ordering supplies to minimize waste and manage costs. Contribute to the development of seasonal specials and new menu items. Troubleshoot kitchen challenges, including staffing, workflow, and equipment maintenance. Must be able to maintain tact and cool under pressure. Excellent verbal and written communication skills. Excellent critical thinking and decision‑making skills. Excellent guest service skills. Able to work flexible hours necessary including off hours, weekends and holidays. Qualifications and Competencies Degree in Culinary Arts Food Safety/Manager Certification Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, menus and correspondence. Ability to communicate to groups of customers or employees of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. EOE Compensation: Minimum Wage #J-18808-Ljbffr