Executive Sous Chef

Grails Miami is seeking an experienced, hands-on Sous Chef / Kitchen Operations Manager to serve as the second-in-command to our Executive Chef and help lead the day-to-day execution, organization, and accountability of our kitchen.

This is a working leadership position. We are looking for someone who can work the line, lead a team, maintain food quality, manage kitchen systems, and take ownership of the operation.

When the Executive Chef is not present, this position is responsible for taking charge of the kitchen and ensuring the shift is executed to Grails' standards.

The ideal candidate is organized, detail-oriented, computer literate, confident leading a kitchen team, and experienced with inventory, ordering, food safety, prep management, and quality control.

Key Responsibilities

• Serve as the Executive Chef's right hand and second-in-command for BOH operations.
• Assume responsibility for the kitchen and BOH team when the Executive Chef is not present.
• Lead shifts and make operational decisions necessary to maintain food quality, ticket flow, cleanliness, organization, and service standards.
• Work actively on the line while overseeing food quality, consistency, portioning, and presentation.
• Work closely with expo, including calling orders and maintaining clear communication between stations during service.
• Ensure every dish is prepared with the correct ingredients, portions, recipes, and plating standards.
• Verify proper cooking, cooling, holding, and storage temperatures and ensure required food-safety procedures are followed.
• Enforce proper FIFO rotation, labeling, dating, storage, and organization throughout the kitchen.
• Conduct accurate physical inventories and help maintain reliable inventory counts.
• Work directly with the Executive Chef to identify purchasing needs, build orders, and assist with placing food and kitchen orders.
• Monitor product usage, waste, shortages, and inventory discrepancies.
• Utilize inventory and restaurant management technology; MarginEdge experience is strongly preferred.
• Assist with recipe development, documentation, costing, and implementation.
• Help create and manage daily and weekly prep schedules based on projected business levels.
• Follow up with the team to ensure prep is completed accurately, on time, and in appropriate quantities.
• Identify low-stock items, prep shortages, quality issues, or operational problems before they impact service.
• Maintain and enforce cleanliness, sanitation, organization, and food-safety standards.
• Train, coach, direct, and hold BOH employees accountable to established recipes, procedures, and standards.
• Assist the Executive Chef with developing and improving BOH systems and procedures.
• Communicate operational issues, inventory concerns, maintenance needs, staffing issues, and shift performance to the Executive Chef and management team.

Computer & Administrative Skills

This position requires someone who is comfortable using technology as part of their daily responsibilities.

Candidates should be able to:

• Navigate restaurant inventory and ordering software.
• Enter and review inventory counts accurately.
• Assist with digital ordering and purchasing.
• Maintain recipes, prep information, and operational documentation.
• Work comfortably with email, spreadsheets, and basic computer applications.
• Learn and consistently utilize Grails' restaurant management systems.
• Review information for accuracy and identify discrepancies rather than simply entering numbers.

Experience with MarginEdge is a major plus.

What We're Looking For

• Previous Sous Chef, Kitchen Manager, Assistant Kitchen Manager, or comparable BOH leadership experience.
• Experience working in a high-volume restaurant kitchen.
• Ability and confidence to take full leadership of a kitchen shift in the Executive Chef's absence.
• Strong knowledge of food preparation, quality, consistency, portioning, and plating.
• Experience conducting accurate food inventories and assisting with purchasing and ordering.
• Strong understanding of FIFO, labeling, storage, sanitation, temperature controls, and food-safety procedures.
• Experience managing prep levels and prep schedules.
• Strong expo and line communication skills.
• Strong computer literacy and willingness to learn new restaurant technology.
• Excellent organizational skills and attention to detail.
• Ability to recognize problems and correct them before they affect service.
• Ability to hold employees accountable while maintaining a professional working environment.
• A hands-on leadership style and willingness to work alongside the team.

What Success Looks Like

Success in this role means the Executive Chef has a dependable second-in-command who can confidently run the kitchen in their absence.

Inventory is accurate. Product is properly labeled, dated, stored, and rotated. Orders are placed based on actual needs. Prep is organized and completed before service. Recipes are followed. Food is properly temped. Plates leave the kitchen correctly and consistently. The line communicates effectively. Problems are identified and addressed before they become emergencies.

When the Executive Chef leaves the building, the standards do not leave with them.

We are looking for someone who takes ownership of those standards and understands that being a kitchen leader means being accountable for both the food and the systems behind it.

Position: Full-Time
Schedule: Nights, weekends, and holidays as required by restaurant operations
Location: Grails Miami — Miami, Florida
Experience: BOH leadership experience required; high-volume restaurant experience strongly preferred

Pay: $27.00 - $29.00 per hour

Benefits:

• Paid time off

Work Location: In person