Executive Sous Chef - Bellini at Mr. C Miami Coconut Grove

Executive Sous Chef – Bellini at Mr. C Miami Coconut Grove Bellini at Mr. C Miami Coconut Grove is seeking an experienced Executive Sous Chef to join our culinary leadership team. The Executive Sous Chef will work closely with the Executive Chef to oversee daily culinary operations, lead and develop the kitchen team, maintain exceptional food quality and presentation, and ensure the highest standards of sanitation, safety, consistency, and operational efficiency. This position offers competitive compensation based on experience. Eligible full-time employees are offered a comprehensive benefits package, including medical, dental, and vision insurance, 401(k) retirement savings plan, paid holidays, vacation and paid time off (PTO), employee parking, and meals. WHO WE ARE From fourth-generation hospitality leaders and brothers Ignazio and Maggio Cipriani comes Mr. C Miami Coconut Grove , an oasis in the heart of South Florida with breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by world-renowned architecture firm Arquitectonica, with interiors by Martin Brudnizki Design Studio, the hotel features 100 guestrooms and suites with private outdoor terraces. Bellini Restaurant and Bar, our signature rooftop Italian dining destination, offers indoor and outdoor dining complemented by attentive European-inspired service, luxury accommodations, and exceptional amenities. YOUR ROLE AS EXECUTIVE SOUS CHEF As Executive Sous Chef, you will assist in leading all aspects of culinary operations while ensuring food is prepared consistently according to established recipes, portion specifications, quality standards, and presentation expectations. You will play an integral role in supervising and developing the culinary team, maintaining food and labor cost controls, supporting menu execution, ensuring food safety and sanitation compliance, and creating memorable dining experiences for our guests. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Assist the Executive Chef in overseeing daily culinary operations across all food outlets and services. Lead, supervise, coach, and develop culinary team members to ensure consistent execution of established standards and procedures. Monitor food preparation, cooking, portioning, and presentation to ensure quality and consistency. Inspect dishes before service to ensure proper quality, quantity, presentation, and temperature. Maintain the highest standards of food safety, sanitation, cleanliness, and workplace safety. Ensure proper food handling, storage, labeling, rotation, and temperature‑control procedures are consistently followed. Assist with food ordering, inventory management, proper storage procedures, food cost control, waste reduction, and equipment management. Organize and maintain an efficient flow of production based on anticipated business levels and operational needs. Oversee food outlets, buffets, action stations, banquet functions, and food displays to ensure quality, creativity, cleanliness, presentation, and food safety. Monitor food usage and production levels to minimize waste while maintaining appropriate availability and quality. Conduct and support ongoing on‑job training to ensure culinary team members perform safely, effectively, and efficiently. Promote safe work habits and immediately address or report potentially unsafe conditions. Maintain knowledge of ingredients, culinary techniques, production processes, quality control, and cost‑management practices. Collaborate effectively with Culinary, Food & Beverage, Stewarding, Purchasing, and other hotel departments. Support the Executive Chef with scheduling, staffing, training, performance management, and other departmental responsibilities as needed. Maintain regular and reliable attendance and participate in required meetings and training sessions. Work flexible schedules based on business needs, including mornings, evenings, weekends, and holidays. Perform additional duties and responsibilities as assigned by management. REQUIREMENTS AND SKILLS Strong culinary knowledge with experience in upscale, luxury, or high‑volume restaurant or hotel environments preferred. Demonstrated experience supervising, training, and developing culinary team members. Excellent knowledge of food preparation, cooking techniques, menu execution, portion control, and presentation. Strong understanding of food safety, sanitation, and kitchen safety standards. Knowledge of food costs, inventory controls, ordering, waste management, and production planning. Ability to taste and evaluate food for quality, consistency, seasoning, temperature, and presentation. Strong leadership, communication, organizational, and problem‑solving skills. Ability to remain composed and effective in a fast‑paced culinary environment. Ability to prioritize and manage multiple responsibilities simultaneously. Ability to communicate effectively with team members, management, and other departments. Ability to read, write, speak, and understand English sufficiently to perform the essential functions of the position and communicate workplace and safety information. Availability to work a flexible schedule, including mornings, evenings, weekends, and holidays based on business needs. PHYSICAL REQUIREMENTS The physical requirements described below are representative of those necessary to perform the essential functions of this position: Ability to stand and maintain well‑paced mobility for extended periods of time. Ability to work in a professional kitchen environment where temperatures may vary. Ability to lift and carry items weighing up to 25 pounds on a regular basis. Ability to bend, stoop, squat, reach, and stretch as necessary to perform assigned duties. Ability to work efficiently within confined kitchen and storage areas. Ability to safely operate standard commercial kitchen equipment and tools. Manual dexterity sufficient to perform culinary tasks and operate necessary equipment. Visual and auditory ability sufficient to perform culinary responsibilities and identify workplace or emergency conditions. QUALIFICATION STANDARDS Education: Culinary Arts degree or equivalent culinary education and professional experience preferred. Experience: Minimum of three years of progressive culinary experience, including experience as a Lead Cook, Junior Sous Chef, Sous Chef, or comparable culinary leadership position. Luxury hotel or upscale restaurant experience preferred. Licenses/Certificates: Ability to obtain and maintain any licenses, certifications, or permits required by applicable law or company policy. Grooming: All employees are expected to maintain a neat, clean, and professional appearance in accordance with Mr. C standards. INTENT AND FUNCTION OF JOB DESCRIPTION This job description is intended to describe the general nature and level of work performed by employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities, qualifications, or working conditions associated with the role. Management may assign additional duties or modify responsibilities as business needs require. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position. This job description does not constitute an employment contract. Employment with the organization is at will, consistent with applicable law. Mr. C Miami Coconut Grove is an Equal Employment Opportunity employer. #J-18808-Ljbffr Mr C Coconut Grove