Executive Sous Chef

Sunny Isles Beach, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $100,000.00

Work Schedule

Weekend Shifts

Benefits

competitive salary

Wages paid weekly

growth opportunities

401K Savings Plans

Medical insurance

Dental Insurance

Vision Insurance

Employee Discounts

Job Description

Motek is a distinguished Mediterranean concept restaurant and a proud member of the Happy Corner Hospitality collective. Known for its dedication to delivering exceptional culinary and service experiences, Motek embodies a vibrant Mediterranean essence that resonates throughout its menu, ambiance, and guest interactions. The establishment is committed to excellence in every facet of its operations, from the quality of ingredients to a warm, inviting dining environment designed to leave a lasting impression on all who visit. Motek prides itself on a culture that values creativity, high standards, and team collaboration, making it a sought-after destination for not only patrons but also culinary professionals.

The Executive Sous Chef position at Motek represents a vital leadership role within the restaurant’s kitchen brigade. Reporting directly to the Executive Chef, the Executive Sous Chef will oversee all aspects of kitchen operations, ensuring the highest standards of food preparation, presentation, and service are met consistently. This role is centered on maintaining operational excellence during service hours while fostering a dynamic, efficient, and motivated culinary team. The Executive Sous Chef will play a critical role in managing inventory, controlling food costs, and supporting administrative functions such as scheduling and payroll. Equally important is the responsibility to nurture a collaborative work environment, facilitating clear communication between the back-of-house kitchen staff and the front-of-house team. This position requires a seasoned culinary leader passionate about Mediterranean cuisine, experienced in high-volume or upscale dining settings, and skilled in elevating team performance and guest satisfaction. The role offers a competitive salary with wages paid weekly and provides a platform for professional growth within a respected hospitality group, complemented by a comprehensive benefits package including 401k savings plans and medical, dental, and vision insurance.

Job Requirements

3-5 plus years of culinary leadership experience in a high-volume or upscale restaurant
Previous experience as a Sous Chef required
Culinary degree or equivalent professional culinary training preferred
Demonstrated knowledge of food safety, sanitation, and regulatory compliance
Experience with inventory management, ordering, and food cost control
Ability to manage labor planning, scheduling, and productivity
Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment
High attention to detail
Effective communicator with a collaborative leadership style
Flexibility to work evenings, weekends, and holidays as needed

Job Qualifications

3-5 plus years of culinary leadership experience in a high-volume or upscale restaurant
Previous experience as a Sous Chef required, Executive Sous Chef experience preferred
Culinary degree or equivalent professional culinary training preferred
Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards
Experience with inventory management, ordering, and food cost control
Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards
Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment
High attention to detail across food quality, systems, and operational execution
Effective communicator with a collaborative, team-oriented leadership style
Bilingual proficiency is a plus

Job Duties

Support the Executive Chef in managing daily kitchen operations while ensuring that all culinary standards, recipes, and restaurant procedures are consistently followed
Lead and supervise Sous Chefs and line cooks to maintain a smooth, organized, and efficient service
Maintain strict quality control standards to ensure proper food preparation, presentation, freshness, and consistency across all menu items
Manage inventory, product ordering, and cost controls to help meet food and labor budget goals
Assist the Executive Chef with administrative responsibilities including staff scheduling, payroll submission, and invoice review
Ensure all stations are properly set up and prepared prior to each service period
Enforce food safety, sanitation, and hygiene standards in full compliance with health department regulations
Act as a key communication link between the culinary team and front-of-house leadership to support seamless service
Train, mentor, and coach kitchen staff to promote professional growth, team development, and high performance