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Executive Sous Chef - FT - Miami, FL


The Executive Sous Chef & Kitchen Manager at Cerveceria La Tropical is responsible for the leadership and direction of smooth, efficient, and profitable operation of all culinary programs in the Taproom & Restaurant, including kitchen production, baking, prepared foods, sandwich, and catering programs. The key responsibilities of this position include daily food preparation, food costing, menu development, continuous quality control, direct staff supervision, training, evaluation and motivation, facilities management, administration tasks, maintenance of safety and sanitation standards. The Executive Sous Chef & Kitchen Manager is the main point-of-contact in the Kitchen when the Food & Beverage General Manager is not on-site.



  • Supervise the care, handling, and storage of all fresh and prepared food products related to food production which includes the layout of cooler space, dry storage areas, and supply areas.
  • Active involvement in the operation of the prepared foods, sandwich, and catering programs including quality, quantity, consistency, set-up, appearance, and menu mix.
  • Set excellent customer service and professional work examples for all staff by regularly working in the kitchen; Use and emphasize culinary vocabulary, professional food standards, with attention to quality, consistency, and detail.
  • Maintain the culinary leadership role by looking for new ideas, taking a progressive approach to building the business, while representing the “eyes and ears” of the customer; Convey culinary ideas and suggestions to management.
  • Coordinate and execute special events and activities for catering customers and company events.
  • Prepare daily menu items based on set recipe files. Plan and/or prepare specials.
  • Supervise daily kitchen operations. Distribute workload, prepare prep lists, project lists, and break/meal schedules.
  • Actively assist in recruiting. Coordinate and participate in applicant interviews, hiring, staff introduction/orientation, and departmental training.
  • Oversee and participate in training and developing staff members within the culinary departments.
  • Order and monitor all culinary ingredient items with the goal of minimizing costs without sacrificing quality and efficiency.
  • Regularly evaluate and compare vendor prices and services.
  • Organize and participate in all physical inventory, inventory follow-up, and resolution of inventory variances.
  • Evaluate write-offs as it relates to ordering levels, PARS, food handling, and maintenance of product.
  • Review and monitor daily sales and margins; as well as compare and contrast with department sales history and projections. Meet and exceed sales and margin goals particularly pertaining to Marketman and Square.
  • Plan, forecast, and verify ordering of food inventory using Marketman; maintain an accurate inventory of goods.
  • Maintain current and accurate recipes and files for all menu items. Take responsibility for proper food costing; portion control and controlling all write-offs.
  • Maintain daily line checks for quality controls set by the Executive Chef.
  • Prepare and submit a daily and weekly schedule for the kitchen team to the Food & Beverage General Manager.
  • Participate in monitoring and coordinating preventative maintenance for all kitchen equipment.
  • Direct and oversee the cleaning of the kitchen/store (stock-walk, prep, and dish staff).
  • Develop and monitor all staff compliance to daily and weekly maintenance checklists.
  • Facilitate complete and ongoing staff understanding, appreciation, and compliance with all health and sanitation policies and procedures.
  • Maintain cleaning and upkeep of all kitchen equipment (maintain daily and weekly cleaning of cases).
  • Serve as food expeditor as needed.
  • Other duties and projects as assigned by the Food & Beverage General Manager.


  • A minimum of 5 years of experience in kitchen preparation and cooking.
  • At least 3 years of kitchen management/leadership experience preferred.
  • Demonstrated ability to exercise sound judgment to plan and accomplish goals.
  • Must be able to follow oral and written instructions.
  • Ability to work cooperatively and collaboratively.
  • Passion for La Tropical, cooking, craft beer, and the restaurant industry.
  • An understanding of federal, state, and local food sanitation regulations.
  • Fundamental understanding of sanitation, cleanliness, and personal hygiene.
  • Food Handler Certificate required; Food Manager Certificate preferred.
  • Ability to read, write, speak and understand the English language.
  • Team player with the confidence to take the lead and guide other employees.



  • Reports directly to Food & Beverage General Manager.
  • Dotted-line report to Executive Chef consultant.



  • Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting weights up to 50 pounds.
  • Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.



  • May be required to work additional hours as dictated by workload and staffing.
  • Must be willing to work evenings, weekends, and holidays.



  • A work environment where inclusiveness rules and you can come as you are 
  • A competitive total compensation package including strong benefits 
  • Great development and Career opportunities 

Nearest Major Market: Miami

Job Segment: Supply, Operations

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