This full-time Senior Sous Chef role supports an upscale French dining operation in Miami, serving as the second-in-command within a high-volume kitchen generating over $12 million annually. The position involves leading daily back-of-house operations alongside the Executive Chef, managing a team of more than 30 staff members, and ensuring strict adherence to plating standards and food quality. Key responsibilities include driving line performance during busy services, maintaining sanitation protocols, and coaching the culinary team to achieve operational excellence. The role appeals to disciplined leaders seeking a polished environment with long-term growth potential within a premier hospitality group. Candidates with a strong background in French cuisine and luxury dining are essential for this hands-on leadership position.