Executive Sous Chef at Gecko Hospitality Miami, FL

Job Description Executive Sous Chef – Miami, FL About Us: Gecko Hospitality is proud to partner with a renowned fine dining Japanese restaurant located in the heart of Miami. The restaurant is celebrated for its exceptional culinary experience that combines traditional Japanese techniques with modern flair. We are seeking a talented and passionate Executive Sous Chef to join their team and help lead the kitchen to new heights. Position Overview: The Executive Sous Chef will work closely with the Executive Chef to manage and oversee all aspects of kitchen operations, ensuring the highest quality and consistency in the dishes. This role requires a deep understanding of Japanese cuisine, a commitment to innovation, and the ability to lead and inspire a team in a fast‑paced, high‑pressure environment. Key Responsibilities Assist in Menu Development: Collaborate with the Executive Chef to create and refine a menu that reflects the restaurant’s vision, utilizing the finest ingredients and traditional Japanese techniques. Kitchen Management: Oversee daily kitchen operations, including food preparation, production, and presentation, to ensure consistency and excellence in every dish. Team Leadership: Lead, train, and mentor the kitchen staff, fostering a positive and collaborative work environment. Ensure all team members are knowledgeable about the menu and techniques used. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Regularly inspect and evaluate the kitchen’s performance and food safety practices. Inventory & Cost Control: Manage inventory levels, order supplies, and oversee the kitchen’s budget to ensure cost‑effective operations without compromising quality. Health & Safety Compliance: Ensure that all food safety, sanitation and hygiene standards are met and maintained, in compliance with local health regulations. Innovate & Inspire: Stay current with industry trends and bring fresh ideas to the table to enhance the dining experience. Contribute to special events, seasonal menus, and other culinary initiatives. Customer Satisfaction: Work closely with the front‑of‑house team to ensure seamless service and guest satisfaction, addressing any culinary‑related concerns promptly. Qualifications Culinary Degree: A degree from a recognized culinary institution or equivalent experience is preferred. Experience: Minimum of 5 years of experience in a fine dining environment, with a strong background in Japanese cuisine. Previous experience as a Sous Chef or higher is required. Leadership Skills: Proven ability to lead, motivate, and develop a kitchen team in a high‑pressure environment. Technical Expertise: Deep knowledge of Japanese cooking techniques, ingredients and presentation styles. Skilled in sushi preparation, knife work, and traditional Japanese methods. Attention to Detail: A keen eye for detail, with a commitment to delivering dishes that meet the highest standards of quality and presentation. Communication: Strong interpersonal and communication skills, with the ability to work collaboratively with the front‑of‑house team and management. Adaptability: Ability to work efficiently under pressure, adapt to changing situations, and manage multiple priorities simultaneously. Passion for Excellence: A genuine passion for food, creativity and a dedication to continuous learning and improvement. Benefits Competitive salary commensurate with experience Incentive‑based compensation Comprehensive health benefits Paid time off Opportunities for professional development and career advancement How to Apply If you are a driven and creative culinary professional with a deep appreciation for Japanese cuisine, we invite you to apply for this exciting opportunity. Please submit your resume, a cover letter, and any relevant culinary portfolio materials. #J-18808-Ljbffr Downtown Boulder Partnership