estiatorio Milos
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This range is provided by estiatorio Milos. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $75,000.00/yr - $85,000.00/yr
estiatorio Milos is Actively seeking Sous Chef to join our West Palm Beach location!
Who We Are Since the first Estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all our locations. With over 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal. It encompasses the time‑honored virtue of hospitality or, to put it in Greek, philoxenia.
The Location Our West Palm Beach restaurant is the second Estiatorio Milos property in Florida. We feature an unsurpassed indoor and outdoor setting within a lush, garden environment. It’s among the sunniest of the Milos restaurants, with stylish seating overlooking the Intracoastal Waterway and Palm Beach Island.
Position Overview We are seeking a talented Sous Chef to join our team in delivering exceptional culinary experiences. The ideal candidate will assist the Head Chef in overseeing kitchen operations, ensuring high‑quality food preparation, and maintaining a safe and efficient working environment.
Primary Responsibilities
Collaborate with the Head Chef to plan and create innovative menu items
Supervise kitchen staff, providing guidance and support as needed
Oversee food preparation, cooking, and presentation processes
Ensure compliance with food safety standards and regulations
Assist in inventory management and ordering supplies
Maintain a clean and organized kitchen environment
Train new kitchen staff, provide guidance to junior members, and motivate the team to meet performance goals
Handle challenges that arise during service, such as equipment malfunctions, staff shortages, or supply issues
Minimum Qualifications
3‑5 years of related experience within a high‑end or fine dining restaurant.
Culinary degree or equivalent experience
Proficiency in all areas of kitchen operations, including advanced food preparation and presentation techniques
Ability to think quickly and find solutions in high‑pressure situations.
Proven track record of delivering exceptional guest service.
Strong leadership and interpersonal skills.
Excellent communication and organizational abilities.
Proficiency in restaurant management software and POS systems.
Impeccable presentation and professional demeanor.
Ability to remain calm and composed under pressure.
Keen attention to detail and passion for service excellence.
Must support and promote a culture of inclusiveness, respect, and a positive employee experience
Results‑oriented and able to drive the process of converting an idea into production.
Professional demeanor, polished appearance with the ability to exceed guest's expectations.
Ability to work in a dynamic environment.
Ability to work both independently and in a team environment.
Strong work ethic and customer‑focused approach.
Ability to work a flexible schedule including days, nights, weekends, and holidays.
Must be passionate, entrepreneurial, and dedicated to success.
Physical Requirements
Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
May be able to lift and carry up to 25‑50 lbs at times.
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Climbing steps regularly, prolonged periods of standing and walking.
Equal Opportunity Employer estiatorios Milos is an Equal Opportunity Employer.
More detail about Estiatorio Milos - West Palm Beach part of Estiatorio Milos, please visit https://culinaryagents.com/entities/851727-Estiatorio-Milos---West-Palm-Beach
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Production
Industries Restaurants
Referrals increase your chances of interviewing at estiatorio Milos by 2x
Sign in to set job alerts for “Sous Chef” roles. #J-18808-Ljbffr
Get AI-powered advice on this job and more exclusive features.
This range is provided by estiatorio Milos. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $75,000.00/yr - $85,000.00/yr
estiatorio Milos is Actively seeking Sous Chef to join our West Palm Beach location!
Who We Are Since the first Estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all our locations. With over 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal. It encompasses the time‑honored virtue of hospitality or, to put it in Greek, philoxenia.
The Location Our West Palm Beach restaurant is the second Estiatorio Milos property in Florida. We feature an unsurpassed indoor and outdoor setting within a lush, garden environment. It’s among the sunniest of the Milos restaurants, with stylish seating overlooking the Intracoastal Waterway and Palm Beach Island.
Position Overview We are seeking a talented Sous Chef to join our team in delivering exceptional culinary experiences. The ideal candidate will assist the Head Chef in overseeing kitchen operations, ensuring high‑quality food preparation, and maintaining a safe and efficient working environment.
Primary Responsibilities
Collaborate with the Head Chef to plan and create innovative menu items
Supervise kitchen staff, providing guidance and support as needed
Oversee food preparation, cooking, and presentation processes
Ensure compliance with food safety standards and regulations
Assist in inventory management and ordering supplies
Maintain a clean and organized kitchen environment
Train new kitchen staff, provide guidance to junior members, and motivate the team to meet performance goals
Handle challenges that arise during service, such as equipment malfunctions, staff shortages, or supply issues
Minimum Qualifications
3‑5 years of related experience within a high‑end or fine dining restaurant.
Culinary degree or equivalent experience
Proficiency in all areas of kitchen operations, including advanced food preparation and presentation techniques
Ability to think quickly and find solutions in high‑pressure situations.
Proven track record of delivering exceptional guest service.
Strong leadership and interpersonal skills.
Excellent communication and organizational abilities.
Proficiency in restaurant management software and POS systems.
Impeccable presentation and professional demeanor.
Ability to remain calm and composed under pressure.
Keen attention to detail and passion for service excellence.
Must support and promote a culture of inclusiveness, respect, and a positive employee experience
Results‑oriented and able to drive the process of converting an idea into production.
Professional demeanor, polished appearance with the ability to exceed guest's expectations.
Ability to work in a dynamic environment.
Ability to work both independently and in a team environment.
Strong work ethic and customer‑focused approach.
Ability to work a flexible schedule including days, nights, weekends, and holidays.
Must be passionate, entrepreneurial, and dedicated to success.
Physical Requirements
Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
May be able to lift and carry up to 25‑50 lbs at times.
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Climbing steps regularly, prolonged periods of standing and walking.
Equal Opportunity Employer estiatorios Milos is an Equal Opportunity Employer.
More detail about Estiatorio Milos - West Palm Beach part of Estiatorio Milos, please visit https://culinaryagents.com/entities/851727-Estiatorio-Milos---West-Palm-Beach
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Production
Industries Restaurants
Referrals increase your chances of interviewing at estiatorio Milos by 2x
Sign in to set job alerts for “Sous Chef” roles. #J-18808-Ljbffr