Sous Chef

LT Steak and Seafood

Location: US - FL - Miami

Nov 11, 2016
The Betsy/LT Steak & Seafood
Director of Human Resources
1440 Ocean Drive

Miami, FL, US 33139
Job Details

Essential Functions

  • Train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures.

  • Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.

  • Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.

  • Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.

  • Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.

  • Supervises and participates in the preparation of food for restaurants, banquets, and room service.

  • Assures adherence to hotel standards of food quality, preparation, and recipes

  • Assists in the overseeing of all kitchen operational areas

  • Supervises the proper setting up of each item on menus and insures their readiness

  • Oversees the appearance of food served in the operation

  • Stores unused food properly to minimize waste and maximize quality

  • Follows proper staffing guidelines and prepares production sheets

  • Plans and requisitions food as needed; discusses requisitions with Executive Chef

  • Assures proper safety, hygiene, and sanitation practices are followed

  • Assures a smooth kitchen operation by coordinating with related Food and Beverage Departments

  • Consults with individual outlet’s supervisor daily about specials, rotation of product, and any upcoming special events


Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs. Develop and maintain positive working relationships with others; support team to reach common goals. Speak with others using clear and professional language. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.



Physical Demands:

  • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possibly for one hour or more.

  • Must be able to stand and exert well-paced mobility for up to 4 hours in length.

  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

  • Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.


  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.

  • Requires excellent communication skills, both verbal and written.

  • Must possess intermediate computational ability.

  • Must possess advance computer skills

  • Education

  • High school or equivalent education required. Culinary or Apprenticeship Program preferred.



  • Minimum of two years’ experience as a Sous Chef in a similar size operation.

  • Certification preferred in food sanitation, food handling

Licenses or Certificates

  • Ability to obtain and/or maintain Alcohol Awareness/food handlers’ certification.



Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. 


This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Additional Details
Applicants who do not already have legal permission to work in the United States will not be considered.
Chef - Sous Chef