About:

Habibi, a lush French Moroccan supper club will debut on a waterfront spot on the Miami River in the late spring. The destination that evokes a royal escape to the French Moroccan Riviera while drawing on vibrant bites and cocktails, and an enchanting nighttime scene. The restaurant has a capacity for 200 and will include an outdoor patio with plans for sunset parties as well as a bar adorned with hookahs that will also feature one-of-a-kind tableside hookah service with customized infusions and flavors. Nightly shows of roving belly dancers, contortionists and percussionists who will circle the dining room will enhance the nightlife-as-theater experience. 

The menu encompasses a variety of tasty continental and Middle Eastern shareable dishes appealing to a broad range of palates. The bar program at Habibi draws on the North African and Mediterranean lifestyle, showcasing unique ingredients and flavors that induce a strong sense of place.
Role:

We are seeking a talented and experienced Sous Chef to join our restaurant team at Habibi. As a Sous Chef, you will work closely with the Head Chef to ensure the smooth operation of the kitchen, maintaining high standards of food quality and consistency. You will be responsible for assisting in menu planning, food preparation, and supervising kitchen staff to deliver exceptional dining experiences to our guests.

Responsibilities:

1. Menu Planning and Execution:

   • Collaborate with the Head Chef to develop and execute menu items that showcase Mediterranean flavors and seasonal ingredients.
   • Ensure all dishes are prepared according to recipes and standards, maintaining high quality and presentation.

2. Kitchen Management:

   • Oversee daily kitchen operations, including food preparation, cooking, and cleaning processes.
   • Monitor inventory levels and order supplies as needed to ensure efficient workflow.

3. Staff Supervision:

   • Train, mentor, and supervise kitchen staff, ensuring they adhere to recipes, portion sizes, and quality standards.
   • Coordinate with the Head Chef to schedule kitchen shifts and organize duties.

4. Quality Assurance:

   • Conduct regular inspections of food preparation areas to ensure cleanliness, organization, and compliance with safety and sanitation guidelines.
   • Assist in maintaining accurate records of food costs, waste, and kitchen inventory.

5. Collaboration and Communication:

   • Work closely with the Head Chef and other kitchen staff to foster a positive team environment and efficient workflow.
   • Communicate effectively with front-of-house staff to ensure seamless service and guest satisfaction.

Requirements:

• Proven experience as a Sous Chef or similar role in a high-volume Mediterranean or similar cuisine restaurant.
• In-depth knowledge of Mediterranean cooking techniques, ingredients, and flavors.
• Strong leadership and organizational skills with the ability to multitask and thrive in a fast-paced environment.
• Understanding of food safety and sanitation regulations.
• Excellent communication and interpersonal skills.
• Culinary degree or equivalent certification is a plus.