Executive Sous Chef

Description

 Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. The Miami-born restaurant brand will open its first Broward County location at the W hotel this summer. Known for its lively spirit and health-conscious menu, Motek continues to expand its footprint in South Florida with this exciting, new location by the sea. 

 As we embark on our newest opening, we are seeking professional, passionate individuals to join the management team at our newest location!  

Position Overview:

As Executive Sous Chef, you will be the Executive Chef's right hand in leading all back-of-house operations, including food quality, cost control, and kitchen performance. You will partner with all other culinary management members to managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations.

Responsibilities: 

• Assist Executive Chef with overseeing food production to ensure quality, consistency, and efficiency.
• Manage kitchen inventory, ordering, and equipment control.
• Assist with managing line operations to support smooth, timely service.
• Maintain quality control and presentation standards.
• Train, cross-train, and assist in developing culinary team members. 
• Ensure a clean, organized kitchen and compliance with food safety regulations.
• Oversee expediting to coordinate orders and maintain service flow. 
• Assist with daily purchasing and overall labor control. 

Benefits: 

• Competitive rates. 
• Wages paid weekly. 
• Growth opportunities as we continue to rapidly expand across the country!
• 401k savings plans. 
• Medical, dental, vision, and supplemental insurance plans available at low cost! 
• Employee discounts across all brands in the group.

Requirements

• Minimum of four (4) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus.
• Culinary degree or equivalent professional culinary training preferred.
• Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards.
• Ability to manage purchasing and labor cost with little to no supervision. 
• Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment.
• High attention to detail across food quality, systems, and operational execution.
• Effective communicator with a collaborative, team-oriented leadership style.
• Bilingual proficiency is a plus.
• Flexibility to work evenings, weekends, and holidays as needed