Executive Sous Chef
The Standard Spa, Miami Beach
We’re not your typical hotel, and this isn’t your typical kitchen leadership role. At The Standard Spa, Miami Beach, we're all about delivering unforgettable experiences, and that starts with what’s coming out of our kitchens. We’re looking for an Executive Sous Chef who brings more than just culinary chops. We want a leader who can inspire a team, uphold impeccable standards, and add their own flair to our food & beverage program.
The Gig:
This role oversees all culinary operations across our food and beverage outlets, from poolside bites to elevated dining experiences. You’ll work closely with our Executive Chef to ensure everything we serve is consistently delicious, on brand, and executed with heart. You’ll also be a big part of shaping the team culture, training programs, and operational systems that keep us running smoothly and creatively.
What You’ll Be Doing:
Lead, motivate, and guide our talented culinary team with vision and clarity.
Oversee day-to-day operations in all venues, ensuring smooth service and high-quality food at every turn.
Keep a close eye on cost control, inventory, and profitability, because numbers matter, too.
Hire, train, and develop kitchen staff into the next generation of culinary talent.
Uphold and evolve our SOPs, quality standards, and kitchen systems.
Help create and implement a strong training program for consistency across the board.
Regularly review performance metrics, including food cost and labor, alongside the Executive Chef.
Ensure all culinary team members are up to date on health and safety certifications.
Conduct performance evaluations, coach team members, and address issues with professionalism and care.
Keep safety and cleanliness a top priority in every kitchen space.
And of course, roll up your sleeves and jump in when needed. We’re all in this together.
What We’re Looking For:
At least 3+ years of experience in a leadership role in a high-volume kitchen.
Deep knowledge of culinary operations, techniques, and team dynamics.
A strong sense of organization and the ability to multitask like a pro.
A clear communicator who keeps things moving between back-of-house and front-of-house teams.
Someone who’s comfortable taking charge, making decisions, and holding the team to a high standard.
A guest-focused mindset, great food starts with hospitality in mind.
A passion for mentoring and growing talent from within.
ServSafe or equivalent food safety certifications (or willing to obtain them quickly).
Physical Requirements:
Able to grasp, seize, turn, and safely handle kitchen tools and equipment.
Comfortable working around heat, cold, flames, and sharp objects.
Able to lift up to 50 pounds and perform tasks like kneeling, crouching, and climbing when needed.
Must be able to communicate clearly with team members and guests.
The Vibe:
You’re dependable, professional, and totally in sync with The Standard’s unique spirit.
You’re always on time, show up ready to lead, and keep your space (and self) polished.
You work well under pressure and know when to shift gears or pull a teammate aside for a teachable moment.
You don’t just cook, you elevate the whole experience.