Sous Chef

3 weeks ago – be among the first 25 applicants

We are looking for a Sous Chef to join the re-opening of the famed Delano Miami Beach
. Set to open its doors in early 2026, Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 170 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk‑in pool and unveil a new pool on an amenity deck, offering breathtaking views of the ocean.

Delano Miami Beach will act as the brand’s flagship location, re‑establishing Delano as a trailblazer in luxury lifestyle hospitality.

• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food‑related systems.
• Role model company quality standards and service.
• Ensure that all equipment and facilities are in good working order and are properly maintained.
• Order products to maintain all par levels.
• Supervise and carry out the correct procedures of preparations, presentation, and portion control for all raw and cooked foods in accordance with company standards and food regulations.
• Work with other chefs to ensure the kitchen operates as smoothly and efficiently as possible.
• Follow procedures for covering, labeling, dating, and storing food in a timely manner.
• Work under time constraints and meet department deadlines.
• Constantly grow and coach lower management and staff.
• Provide clear direction and achievable goals for the entire team.
• Perform any other reasonable duties as assigned by the supervisor or manager.
• Understand and enforce federal, state, and local food sanitation regulations.
• Recognize that hospitality may require lateral service and routine tasks for exceptional guest service.

• High School Diploma or equivalent required.
• Minimum of three years of experience in a supervisory role in a restaurant kitchen;
  Sous Chef preferred.
• Must be at least 21 years of age or older and able to obtain all work cards.
• Strong leadership skills and ability to mentor and energize a diverse team of culinary professionals.
• Excellent organizational skills, ability to function under time constraints, and expedite deadlines with attention to detail.
• Ability to work in a fast‑paced, customer service‑driven environment.
• Current experience in the hospitality industry in a kitchen.
• Active in furthering personal culinary development.
• Proven team leader with a high level of energy and motivation, living the company’s values.
• Intermediate to proficient understanding of computer systems such as Opera, Go Concierge, HotSOS, Microsoft Word, Excel & Outlook.
• Multitask, work in a fast‑paced environment and have high attention to detail.
• Maintain positive and productive working relationships with other employees and departments.
• Stand or walk a minimum eight‑hour shift.
• Observant and quick to respond to situations while multitasking and handling stress.
• Ability to twist, turn, reach, bend, climb and carry objects as necessary.
• Excellent communication skills and ability to read, write, speak and understand English.
• Work inside and outside at all times of the year as needed, based upon business volumes.
• Maintain neat, clean and well‑groomed appearance; department uniform guidelines will be explained by supervisor.

• The opportunity to join an innovative, fast‑growing, international group committed to building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team passionate about creating great hospitality experiences and exploring new locations.
• A competitive package and plenty of opportunity for development.

Seniority level:
Entry level

Employment type:

Full‑time

Job function:
General Business and Administrative

Industries:
Software Development, IT Services & IT Consulting