Sous Chef

Sous Chef Position

Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. The Miami-born restaurant brand will open its first Broward County location at the W hotel this summer. Known for its lively spirit and health-conscious menu, Motek continues to expand its footprint in South Florida with this exciting, new location by the sea.

As we embark on our newest opening, we are seeking professional, passionate individuals to join the management team at our newest location!

Position Overview:

As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ensuring consistent food quality, efficient service, and adherence to culinary standards. This role plays a hands-on leadership position in food production, team supervision, and kitchen organization, while serving as a key point of communication between front-of-house and back-of-house teams.

Responsibilities:

• Supervise line execution to ensure efficient, accurate service.
• Maintain food quality, consistency, and presentation standards.
• Assist with inventory control, ordering, and proper food storage.
• Train and cross-train kitchen staff on multiple stations.
• Enforce food safety, sanitation, and cleanliness standards.
• Assist with expediting to manage ticket flow and service timing.
• Support labor scheduling and productivity goals.

Benefits:

• Competitive rates.
• Wages paid weekly.
• Growth opportunities as we continue to rapidly expand across the country!
• 401k savings plans.
• Medical, dental, vision, and supplemental insurance plans available at low cost!
• Employee discounts across all brands in the group.

Requirements:

• Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role; Mediterranean cuisine experience is a plus.
• Culinary degree or formal culinary training preferred.
• Strong working knowledge of food safety, sanitation, and health department regulations.
• Experience supporting inventory control, ordering, food cost awareness, and labor efficiency.
• Ability to lead by example in a hands-on kitchen environment while managing multiple priorities.
• Strong attention to detail and commitment to food quality and consistency.
• Clear communicator with a collaborative, team-oriented mindset.
• Bilingual proficiency is a plus.