Executive Sous Chef: Hands-On Leader, High-Volume Kitchen

The Standard Spa, Miami Beach; Miami Beach (FL); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Spa & Gym Access

Complimentary fitness classes

Medical, Dental & Vision Coverage

401(k) Retirement Plan

Paid Time Off

Job summary

The Standard Spa, Miami Beach is seeking an experienced Executive Sous Chef to lead daily culinary operations with hands-on leadership across stations and events. As second-in-command to the Executive Chef, you’ll mentor the team, manage food quality and costs, and help create memorable dining experiences across the property’s outlets and special programming.

You will collaborate with F&B leadership on menus, seasonal changes, and activations, while maintaining The Standard's standards of

Qualifications

• Previous experience in a leadership role in a high-volume kitchen.
• Strong knowledge of food cost, labor management, inventory, and purchasing.

Responsibilities

• Support the Executive Chef in overseeing all day-to-day culinary operations throughout the property.
• Provide visible, hands-on leadership during preparation and service periods.
• Lead culinary operations in the Executive Chef's absence.
• Direct Sous Chefs, Cooks, and culinary support team members throughout daily operations.
• Ensure kitchens are properly staffed, organized, prepared, and positioned for successful service.

Skills

Culinary Leadership

High-Volume Kitchen

Team Development

Food Cost Control

Education

Culinary Degree

Tools

POS Systems

Inventory Software

Job description

The Standard Spa, Miami Beach is seeking an experienced Executive Sous Chef to lead daily culinary operations with hands-on leadership across stations and events. As second-in-command to the Executive Chef, you’ll mentor the team, manage food quality and costs, and help create memorable dining experiences across the property’s outlets and special programming.

You will collaborate with F&B leadership on menus, seasonal changes, and activations, while maintaining The Standard's standards of