Sous Chef
Are you looking for more than just a job in the kitchen? At The Standard Spa, Miami Beach, we believe your workplace should be as inspiring as the food you create. We’re seeking a passionate Sous Chef to join our culinary team, someone who thrives in a fast-paced environment, leads with intention, and takes pride in delivering exceptional dining experiences.
Here, you’re not just supporting the kitchen, you’re shaping it. From poolside dining at Lido to late-night energy at Monterrey Bar, you’ll be part of a dynamic, multi-outlet operation where creativity, culture, and hospitality come together.
And while you’ll be leading the charge behind the line, the real perk is the lifestyle that comes with it.
We offer a benefits package designed to ensure you feel as taken care of as the guests you serve. When you join The Standard Spa, Miami Beach, you gain access to:
- Wellness & Relaxation: Enjoy exclusive Spa Discounts on our world-class treatments and services.
- Stay Active: Elevate your routine with full Access to our Spa & Gym Facilities, including up to 3 complimentary fitness classes per week.
- Summer Perks: Recharge and unwind with Designated Employee Pool Days throughout the summer season.
- Dining & Retail: Take advantage of generous Restaurant Discounts across all outlets and Boutique Discounts for your retail fix.
- Comprehensive Care: Stay covered with Medical, Dental, and Vision insurance, plus Paid Time Off, 8 Paid Holidays, and a 401(k) retirement plan with company match.
- Fuel for Your Shift: Enjoy daily employee meals, snacks, coffee, and more.
- Growth & Culture: Be part of a team that values development, creativity, and a culture that actually feels like community.
The Sous Chef is a key leader within the culinary team, responsible for supporting the Executive Chef in the day-to-day operation of all kitchen outlets. This role ensures the highest standards of food quality, consistency, and presentation while driving team performance and operational efficiency.
Blending leadership, creativity, and execution, the Sous Chef plays a critical role in maintaining The Standard’s elevated yet approachable culinary experience.
- Oversee daily kitchen operations across all outlets, ensuring quality, consistency, and presentation standards are met.
- Ensure all dishes are prepared according to recipes, specifications, and Standard expectations.
- Monitor food quality, portioning, and plating during service.
- Support menu development, seasonal updates, and creative input alongside the Executive Chef.
- Supervise, train, and develop kitchen team members.
- Lead by example with professionalism, urgency, and attention to detail.
- Assist with scheduling, performance evaluations, coaching, and disciplinary actions when needed.
- Ensure all team members are properly trained and aligned with SOPs.
- Foster a positive, collaborative, and high-performing kitchen culture.
- Support service execution to ensure smooth, efficient kitchen operations during all shifts.
- Maintain proper prep levels and ensure readiness for service.
- Assist with ordering, inventory management, and product rotation.
- Ensure all kitchen equipment is functioning properly and report issues as needed.
- Maintain cleanliness, organization, and safety across all kitchen areas.
- Support food cost management through portion control, waste reduction, and inventory oversight.
- Assist in tracking and managing inventory levels and ordering processes.
- Contribute to meeting departmental financial goals and budgets.
- Ensure adherence to all food safety, sanitation, and hygiene regulations.
- Maintain OSHA and local health compliance standards.
- Ensure all team members maintain proper certifications where required.
- Uphold company policies, procedures, and culinary standards at all times.
- Minimum of 2–3 years of experience in a Sous Chef or supervisory culinary role.
- Strong culinary background with knowledge of multiple cooking techniques.
- Experience in high-volume, fast-paced kitchen environments.
- Advanced knife skills and strong kitchen operational knowledge.
- Strong leadership, communication, and team development skills.
- Ability to work under pressure and adapt in a dynamic environment.
- Fluent in English; additional languages are a plus.
- Culinary degree preferred but not required.
- Leadership & Team Development
- Culinary Expertise
- Attention to Detail
- Time Management & Efficiency
- Problem Solving
- Adaptability
- Quality Control
- Accountability
- Ability to stand for extended periods (8+ hours).
- Ability to lift, push, pull, and carry up to 50 pounds.
- Ability to work in hot and cold environments.
- Ability to bend, kneel, reach, and perform repetitive physical tasks.
- Ability to safely handle kitchen tools and equipment.