We are Actively seeking a Sushi 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

The Sushi Sous Chef assists with kitchen management, including menu planning, staff supervision, and quality control for all sushi offerings. This position will also help with daily operations, food cost control, and maintaining overall consistency.

PRIMARY RESPONSIBILITIES

• Assist in planning and executing the sushi menu, including recipe development and seasonal specials.
• Oversee and perform the preparation of all menu items to ensure consistency and quality.
• Ensure proper handling, storage, and freshness of ingredients, especially fish and seafood.
• Supervise, train, and guide junior sushi staff to ensure consistency and excellence.
• Lead the sushi station during the Head Chef's absence.
• Ensure the station is clean, organized, and properly set up for service.
• Maintain high standards for food quality, presentation, and consistency.
• Ensure strict compliance with all food safety, sanitation, and hygiene regulations.
• Oversee inventory, ordering, and receiving of ingredients, reporting any quality issues.
• Monitor and maintain food costs through portion control and waste management.
• Support daily kitchen operations, including prep work and cleaning.
• Collaborate with other kitchen staff and front-of-house management.

MINIMUM QUALIFICATIONS

• 4-5 years related experience in a high-volume, upscale restaurant or hospitality venue
• Culinary degree or equivalent experience preferred
• Food safety certification and a strong understanding of hygiene procedures.
• Proficiency in sushi making techniques and Japanese cuisine
• Knowledge of kitchen equipment including knives and sushi tools
• Thorough understanding of sanitation principles, food preparation, and hygiene regulations
• Ability to communicate effectively and eloquently, both verbal and written, collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team
• 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.
• Must be able to lift and carry up to 25 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 standing.

COMPENSATION

The base pay range for this position is between $75,000-$85,000 per annum. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.