Temp Sous Chef- Main Kitchen

THE FAENA CULTURE The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture. JOB OVERVIEW The Temporary Sous Chef plays a pivotal leadership role within the Culinary team at Faena Hotel Miami Beach , supporting daily kitchen operations across the property’s award-winning dining venues — including Los Fuegos by Francis Mallmann , Pao by Paul Qui , in-room dining , banquets , and special events . This position works closely with the Executive Sous Chef and Executive Chef to ensure the flawless execution of Faena’s culinary vision, maintaining the highest standards of food quality, presentation, and Forbes Five-Star service. The Temporary Sous Chef leads by example, demonstrating hands-on mastery of kitchen operations while mentoring and developing the culinary brigade to embody Faena’s artistry, discipline, and creativity. DUTIES AND RESPONSIBILITIES Operational Excellence Supervises and coordinate daily kitchen operations, ensuring consistency, quality, and timely service. Oversees assigned kitchen stations and production areas, maintaining adherence to recipes, presentation standards, and portion control. Conducts daily line checks to ensure readiness, organization, and product quality. Supports menu development, seasonal updates, and special event menus in collaboration with senior culinary leadership. Maintains compliance with all health, safety, and sanitation regulations. Ensures all kitchen equipment and facilities are maintained in optimal condition. Leadership & Team Development Leads and motivate culinary staff to deliver exceptional results while fostering a positive, collaborative work culture. Trains, mentors, and evaluates team members, ensuring continuous development and alignment with Faena’s brand values. Supervises cooks of all levels (Cook 1–4) and ensure that standards of preparation, plating, and timing are met. Conducts pre-service briefings and communicate effectively with both front- and back-of-house teams to ensure seamless service. Leads by example through professionalism, efficiency, and creativity. Financial & Administrative Responsibilities Assists the Executive Sous Chef in controlling food and labor costs through effective scheduling, waste management, and purchasing controls. Maintains inventory accuracy and monitor stock levels for daily operations. Reviews sales and cost reports to identify opportunities for improvement and efficiency. Supports vendor relationships and ensure sourcing of premium ingredients consistent with Faena’s luxury standards. Guest Experience & Brand Representation…