Job Overview
Employment Type
Full-time
Compensation
Salary
Range $62,267.73 - $74,989.09
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Pay: $62,267.73 - $74,989.09 per year
401(k) matching
Health Insurance
Paid Time Off
Job Description
The Sunny is a distinguished hotel located right on the picturesque sands of Sunny Isles Beach, Florida. Known for its warm and genuine hospitality, thoughtful design, and commitment to creating memorable experiences, The Sunny offers guests a retreat that feels both luxurious and inviting. This hotel is more than just a place to stay—it’s a destination where every detail is curated to ensure guests feel at home and want to return time and again. The team at The Sunny is dedicated to maintaining these high standards, focused on delivering exceptional service and personalized experiences in a vibrant, beachfront setting.
The Sous Chef at The Sunny plays a critical role in supporting the culinary operations of this upscale resort. Reporting directly to the Executive Chef and Assistant Executive Chef, the Sous Chef is charged with managing the back of house activities and overseeing kitchen personnel to ensure smooth daily operations. This key leadership position not only involves hands-on culinary tasks such as food preparation, station cooking, and plating but also encompasses staff management responsibilities including hiring, training, developing, and mentoring kitchen team members. The role is fundamental in maintaining the culinary standards of the hotel, ensuring that all food service complies with health and sanitation regulations while upholding the presentation quality and taste expected by guests.
In addition to operational and culinary duties, the Sous Chef acts as a brand ambassador for The Sunny. The individual in this role is expected to embody the company’s core values—such as personal ownership, safety, security, environmental cleanliness, and outstanding guest experience—across all aspects of their work. They play an instrumental part in fostering open communication within the team through meetings and daily line-ups, promoting a culture of continuous improvement and adherence to company policies. The role demands a polished appearance and professional demeanor, excellent communication skills, and the ability to effectively lead and inspire a diverse culinary team.
This full-time position is part of the opening team and offers a competitive salary range from $62,267.73 to $74,989.09 per year. The Sunny provides comprehensive benefits including 401(k) matching, health insurance, and paid time off. Ideal candidates will possess at least three years of culinary experience, including at least two years in an operational management role, with competencies in managing food and labor costs, inventory, purchasing, and compliance with health standards. Preferred qualifications include a degree in Culinary Arts and experience in catering, banquet operations, or luxury resort settings.
The Sous Chef role at The Sunny is an excellent opportunity for culinary professionals seeking to advance their careers within a vibrant, guest-focused luxury hotel environment. Candidates will be instrumental in shaping the food culture and culinary excellence of the property, ensuring that every guest enjoys unforgettable dining experiences. Attention to detail, leadership aptitude, and a passion for hospitality are essential traits for this position. If you are driven by creativity, teamwork, and commitment to service, The Sunny offers a dynamic and supportive workplace where your skills will thrive and be appreciated.
The Sous Chef at The Sunny plays a critical role in supporting the culinary operations of this upscale resort. Reporting directly to the Executive Chef and Assistant Executive Chef, the Sous Chef is charged with managing the back of house activities and overseeing kitchen personnel to ensure smooth daily operations. This key leadership position not only involves hands-on culinary tasks such as food preparation, station cooking, and plating but also encompasses staff management responsibilities including hiring, training, developing, and mentoring kitchen team members. The role is fundamental in maintaining the culinary standards of the hotel, ensuring that all food service complies with health and sanitation regulations while upholding the presentation quality and taste expected by guests.
In addition to operational and culinary duties, the Sous Chef acts as a brand ambassador for The Sunny. The individual in this role is expected to embody the company’s core values—such as personal ownership, safety, security, environmental cleanliness, and outstanding guest experience—across all aspects of their work. They play an instrumental part in fostering open communication within the team through meetings and daily line-ups, promoting a culture of continuous improvement and adherence to company policies. The role demands a polished appearance and professional demeanor, excellent communication skills, and the ability to effectively lead and inspire a diverse culinary team.
This full-time position is part of the opening team and offers a competitive salary range from $62,267.73 to $74,989.09 per year. The Sunny provides comprehensive benefits including 401(k) matching, health insurance, and paid time off. Ideal candidates will possess at least three years of culinary experience, including at least two years in an operational management role, with competencies in managing food and labor costs, inventory, purchasing, and compliance with health standards. Preferred qualifications include a degree in Culinary Arts and experience in catering, banquet operations, or luxury resort settings.
The Sous Chef role at The Sunny is an excellent opportunity for culinary professionals seeking to advance their careers within a vibrant, guest-focused luxury hotel environment. Candidates will be instrumental in shaping the food culture and culinary excellence of the property, ensuring that every guest enjoys unforgettable dining experiences. Attention to detail, leadership aptitude, and a passion for hospitality are essential traits for this position. If you are driven by creativity, teamwork, and commitment to service, The Sunny offers a dynamic and supportive workplace where your skills will thrive and be appreciated.
Job Requirements
- At least three years of experience within culinary or a directly related operational area
- At least two years of directly related operational management experience at a similar leadership level
- Ability to effectively communicate in English
- Polished appearance and demeanor
- Ability to work varied shifts, including nights, weekends and holidays
- At least 18 years of age
Job Qualifications
- At least three years of experience within Culinary or a directly related operational area/field
- At least two years of directly related operational management experience at a similar leadership level
- Advance knowledge of principles and practices
- Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice
- Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.)
- Experience managing collective bargaining agreement(s) work groups
- Ability to effectively communicate in English
- Polished appearance and demeanor
- Excellent customer services skills
- Ability to successfully lead and mentor a team
- Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures
- Ability to work varied shifts, including nights, weekends and holidays
- At least 18 years of age
Job Duties
- The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue
- The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand
- Everyone works in Security–If you See Something, it is your responsibility to Say Something
- You must notify the appropriate department or individual if you feel there is a security concern
- Everyone works in EVS–If there is trash on the floor, it is your responsibility to pick it up
- If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual
- Everyone works in Guest Experience–If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile
- If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual
- Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution
- Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning
- Achieve daily sales and assigned cost goals
- Oversee weekly/monthly inventories and ordering of food and supplies
- Assist with food prep, station cooking and plating of food when necessary
- Manage inventory, purchasing and receiving both front of house and back of house products
- Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards
- Develop menu standards and maintain presentation quality
- Assist with conducting daily line-ups and/or pre-shift meetings
- Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members
- Ensure team members adhere to company guidelines as stated in team member training manual and team member handbook
- Ensure all core values and property and department standards are implemented and applied
- Obtain and maintain position-specific licensing
- Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc
- Other duties as assigned
- Ability to write routine reports, purchase orders, menus and correspondences
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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