Jobs and Careers

Executive Sous Chef - Surfcomber

Miami Beach, United Statesfull_timeVerifiedPosted 16 Jun 2026

About the role

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

The Executive Sous Chef is the strategic second-in-command of the culinary operation at the Surfcomber Hotel, partnering closely with the Executive Chef to lead daily operations, large-scale production, and team development across multiple dining outlets and service styles.

This role oversees culinary execution for:

The Social Club
- Daily brunch operations
- French-inspired dinner service
Solei Beach Club
- Mediterranean-meets–South Beach cuisine
- Poolside, beach, cabana, and palapa dining
Banquets & Catering
In-room dining support
Seasonal activations and special events

You will lead and support a culinary team of approximately 28 associates, ensuring consistency, creativity, and hospitality across all concepts.

Key Responsibilities Include:

Collaborate with the Executive Chef to drive culinary excellence, operational consistency, and financial performance
Lead daily culinary operations across breakfast, brunch, lunch, dinner, beach, pool, banquets, and events
Serve as the operational leader in the absence of the Executive Chef, resolving issues calmly and confidently
Supervise food production at all stations, assist cooks, and expedite service when needed
Maintain exceptional food quality, presentation, timing, and brand standards
Assist in menu development, tastings, recipe standardization, costing, and menu engineering
Maintain strong floor presence and visibility during service periods
Participate in daily lineups, menu meetings, and ongoing service education
Ensure food is produced and served on a timely basis across all outlets

Team Leadership & Development

Supervise, mentor, coach, and inspire a diverse culinary team
Interview, hire, onboard, train, and retain top culinary talent
Identify high-potential team members and support internal development
Plan, assign, and direct work; appraise performance; reward and discipline appropriately
Foster a professional, inclusive, and high-performance kitchen culture
Enforce company policies, safety procedures, sanitation standards, and health regulations
Address employee concerns, resolve conflicts, and maintain positive team morale

Financial & Administrative Responsibilities

Assist with labor management, scheduling, payroll controls, and overtime management
Monitor food costs, waste, prep pars, and production efficiency
Support purchasing, ordering, inventory m