Sous Chef

L'ATELIER De Joel Robuchon Miami

Job Location:

Miami, FL - USA

Monthly Salary: Not Disclosed

Posted on: 3 days ago

Vacancies: 1 Vacancy

Job Summary

The Sous Chef at LAtelier is responsible for leading daily kitchen execution while supporting the Executive Chef in maintaining culinary standards operational discipline and team development. This role requires strong command of Italian cuisine hands-on leadership during service and the ability to manage people product and pace in a high-expectation kitchen.

Your Responsibilities:

Lead daily kitchen operations including prep production and service execution ensuring consistency quality and timing.
Act as the primary point of leadership on the line during service maintaining control focus and communication in high-volume periods.
Support the Executive Chef and Chef de Cuisine with menu planning recipe execution and seasonal specials rooted in Italian tradition.
Train mentor and hold kitchen staff accountable to technique standards and professionalism.
Oversee ordering inventory awareness and proper storage to maintain product quality cost discipline and minimal waste.
Ensure full compliance with health safety sanitation and HACCP standards at all times.
Drive efficiency and productivity across the kitchen by organizing prep staffing and station flow.
Support scheduling prep planning and daily task assignment as directed by culinary leadership.
Uphold SEIA culinary standards discipline and professionalism at all times.
Support opening and closing kitchen procedures as assigned.

Your Qualifications:

5 years of experience in a professional kitchen environment preferably Italian-focused or fine dining.

Strong culinary foundation with deep knowledge of Italian cuisine and cooking techniques.

Proven leadership experience with the ability to lead teams calmly and effectively during service.

Strong organizational skills time management and attention to detail.

Clear communication skills and ability to collaborate across kitchen leadership roles.

Ability to thrive in a fast-paced high-pressure kitchen environment.

Flexible availability including evenings weekends and holidays.

Genuine passion for Italian cuisine leadership and culinary excellence.

What We Offer:

Comprehensive Medical Dental and Vision Insurance
Pre-Tax Commuter Benefits
Employee Assistance Program
Pet Insurance Discounts
Benefits Hub Discounts
Family Meal Provided

Bastion Hospitality LLC is an Equal Opportunity compliance with the Americans with Disabilities Act Bastion Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality LLC.

Required Experience:

Your Responsibilities:

Lead daily kitchen operations including prep production and service execution ensuring consistency quality and timing.
Act as the primary point of leadership on the line during service maintaining control focus and communication in high-volume periods.
Support the Executive Chef and Chef de Cuisine with menu planning recipe execution and seasonal specials rooted in Italian tradition.
Train mentor and hold kitchen staff accountable to technique standards and professionalism.
Oversee ordering inventory awareness and proper storage to maintain product quality cost discipline and minimal waste.
Ensure full compliance with health safety sanitation and HACCP standards at all times.
Drive efficiency and productivity across the kitchen by organizing prep staffing and station flow.
Support scheduling prep planning and daily task assignment as directed by culinary leadership.
Uphold SEIA culinary standards discipline and professionalism at all times.
Support opening and closing kitchen procedures as assigned.