Executive Sous Chef

Sunny Isles Beach, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $90,000.00

Work Schedule

Standard Hours

Benefits

Competitive compensation package

Comprehensive benefits package

career progression opportunities

Visibility within Specialty Restaurants Corporation

Paid Time Off

Health Insurance

Dental Insurance

Job Description

Sweetwaters is a modern, seafood-forward waterfront restaurant located in Fort Lauderdale, known for its polished service, exceptional ingredients, and a high level of hospitality. As an exciting new addition to the local culinary scene, Sweetwaters brings a fresh perspective by combining refined dining with a welcoming, approachable atmosphere. The restaurant is designed to provide an elevated yet unpretentious experience that speaks to guests who appreciate quality and innovation without the stiffness of formal dining. The waterfront location enhances the dining ambiance, offering guests beautiful views alongside carefully curated menus that highlight the freshest seafood and seasonal ingredients. Sweetwaters operates under the esteemed Specialty Restaurants Corporation, a respected privately held restaurant group known for its iconic properties and dedication to excellence in the hospitality industry.

The Executive Sous Chef role at Sweetwaters is a pivotal leadership position responsible for supporting the Executive Chef in steering the kitchen's daily operations. This role involves orchestrating culinary excellence at scale by managing food preparation, supervising kitchen staff, and contributing to menu development that impresses and delights guests. The ideal candidate will be an experienced culinary professional with a robust background in fine dining and seafood cuisine, including sushi expertise. They must be visionary yet hands-on, able to create and maintain high standards consistent with the restaurant's vision while fostering a positive and motivating work environment. The Executive Sous Chef will bring creativity to seasonal, bold menus while ensuring efficiency and compliance with food safety regulations. Beyond routine kitchen management, this position offers the unique opportunity to be a founding member of the leadership team, directly influencing the culture, standards, and overall guest experience from day one.

Sweetwaters offers a competitive salary range of $80,000 to $90,000 per year, accompanied by a comprehensive benefits package designed to support employee well-being and career growth. Employees enjoy visibility within Specialty Restaurants Corporation, a platform that encourages professional development and advancement within a growing organization. The culture at Sweetwaters emphasizes high-level hospitality, teamwork, and a commitment to quality, giving the Executive Sous Chef the chance to carve out a lasting legacy in a dynamic, fast-paced culinary setting. This role is not just about culinary skill but about leadership, innovation, and partnership across all levels of the restaurant experience, including special events, catering, and VIP services. Candidates passionate about seafood cuisine, fine dining, and leading a diverse, talented team are encouraged to join Sweetwaters and be part of crafting an unforgettable dining destination in Fort Lauderdale.

Job Requirements

Minimum 5 years of experience in a high-volume kitchen
At least 2 years in a sous chef or similar leadership role
Culinary degree or relevant certification preferred
Knowledge of seafood and sushi preparation
Strong leadership and communication skills
Familiarity with OSHA and local health regulations
Ability to manage food costs and labor control
PC literate
Ability to work under pressure in a fast-paced environment
Physically able to perform light work with occasional lifting up to 40lbs

Job Qualifications

Minimum 5 years of experience in a high-volume, fine-dining kitchen, with at least 2 years in a Sous Chef or similar leadership role
Strong knowledge of contemporary culinary techniques and upscale menu development
Exceptional leadership and communication skills, with the ability to mentor and inspire a diverse team
Proven experience in managing food costs, labor control, and kitchen efficiency
Culinary degree or relevant professional certification preferred
Ability to thrive in a fast-paced, dynamic kitchen environment
Detailed oriented with a strong emphasis on accuracy and time management
Ability to interface with various levels of management
Strong familiarity with OSHA and all local Department of Health regulations
PC literate with a working knowledge of general systems
Seafood and sushi experience needed

Job Duties

Assist the Executive Chef in leading daily kitchen operations, ensuring high-quality food production and presentation
Develop and execute creative, seasonal menus that align with culinary standards
Manage kitchen staff, including hiring, training, scheduling, and performance management
Ensure compliance with food safety regulations, hygiene standards, and proper kitchen organization
Monitor food costs, labor expenses, and inventory levels to maximize profitability
Collaborate with the Executive Chef and management team on special events, catering, and VIP services
Maintain a positive and motivating kitchen environment that fosters teamwork and growth