Executive Sous Chef - Sereia

Be part Sereia, an exciting new venture by 2 Michelin-starred Chef Henrique Sá Pessoa of Portugal as he brings his culinary vision to Miami’s vibrant Coconut Grove neighborhood. Daily kitchen operations will be overseen by Michelin-star trained local Chef Miguel Massens. 

We are looking for passionate team players with:

1. Willingness to push the Miami culinary standard higher
2. Keen eye for detail
3. Cleanliness, discipline, and great organizational skills
4. Desire to learn and strive for a Michelin-level standard of excellence
5. Sincere passion for hospitality
6. Natural curiosity for food and beverage
7. Ability to remain calm and focused under pressure

Fine-dining restaurant experience is preferred, but we will hire the right candidate based on their enthusiasm to learn and interest to accept the challenge of hard, rewarding work that can further their career.

Job duties

• Perform all of the duties and functions necessary to support the Executive Chef when he/she is not present, including expediting and management duties
• Help to oversee a team of 20 back of house employees
• Ensure the proper production of all recipes and stations in the kitchen
• Mentor cooks in a positive manner to further their culinary career growth
• Display a mastery of all menu items and contribute to recipe development
• Manage food costs, minimizing waste where possible
• Help the Chef create and manage schedules and control labor costs
• Control inventory management and take charge in ordering and purchasing
• Enforce proper practice of Health Code Guidelines at all times amongst the staff
• Arrive to work on time, with a positive attitude, clean uniform, and good hygiene
• Check cooks’ stations at the beginning and end of shifts to ensure cleanliness, proper holding temperatures, proper labeling, and product freshness
• Daily Organization of the walk-in cooler and storage areas
• Maintain a respectful working atmosphere amongst all the staff
• Represent the company both inside and outside of work hours
• Help Chef and GM to resolve employee issues in a professional manner

Required Skills and Qualifications:

• At least 5 years of progressive BOH experience in a fine dining atmosphere
• Michelin-level experience and/or Culinary Arts degree is a plus
• Perform back of house administrative duties (scheduling, inventory, ordering)
• Advanced knife skills, animal butchery skills, and advanced cooking techniques
• Excellent communication skills
• Ability to work a flexible schedule including nights, weekends, and holidays
• Thorough knowledge of kitchen equipment and food safety procedures
• Ability to work efficiently without supervision as well as within a team atmosphere
• Demonstrate exceptional organizational, multitasking, and supervisory skills 
• Maintain attention to detail within a fast-paced, high-pressure environment 

Physical

Skills and Qualifications

• Ability to frequently lift, push, pull, and carry up to 50lbs.
• Exposure to FDA approved cleaning chemicals
• Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit
• Ability to use tools and equipment, including sharp knives and other restaurant machinery in a safe manner
• Frequent kneeling, bending, twisting, reaching, and squatting as required
• Ability to stand/walk for an 8-hour work day
• Ability to handle and manipulate objects with hands, including, grasping, turning, holding, and fine manipulation