Executive Sous Chef

At The Standard Spa, Miami Beach, everything we do is about creating memorable experiences and that includes what’s coming out of our kitchens. We are seeking an Executive Sous Chef to support the leadership, development, and operational excellence of our culinary team. This individual will work closely with the Executive Chef to ensure that all outlets operate efficiently, maintain consistent quality standards, and deliver exceptional dining experiences to our guests.

The Executive Sous Chef oversees day-to-day culinary operations across all food and beverage outlets, ensuring excellence in product, presentation, and execution. This role is responsible for managing kitchen teams, maintaining cost control, and upholding brand and safety standards. The Executive Sous Chef also plays a key role in menu planning, training, and fostering a professional and positive kitchen culture.

• Supervise and support all culinary operations across outlets to ensure consistent quality and timely service.
• Partner with the Executive Chef to design, implement, and execute menus and recipes that align with The Standard’s brand and culinary vision.
• Manage and monitor food and labor costs, inventory, and ordering to achieve financial goals.
• Lead, train, and develop the culinary team, promoting professional growth and accountability.
• Ensure all kitchen operations comply with health, sanitation, and safety regulations.
• Create, maintain and improve standard operating procedures (SOPs) for efficiency and consistency.
• Conduct regular inspections to ensure equipment maintenance, cleanliness, and organization of kitchen spaces.
• Participate in menu tastings, training sessions, and operational meetings.
• Oversee scheduling, timekeeping, and staffing needs to ensure appropriate coverage.
• Assist with hiring, onboarding, and performance evaluations of kitchen staff.
• Collaborate with the Food & Beverage management team to ensure seamless coordination between kitchen and service teams.

• Minimum of 3 years of experience in a leadership role within a high-volume, upscale culinary environment.
• Strong technical cooking skills and deep knowledge of modern and classical culinary techniques.
• Proven ability to manage kitchen operations, budgets, and team performance.
• Exceptional organizational and leadership skills with a hands‑on management style.
• Strong communication and collaboration skills with both culinary and service teams.
• A commitment to maintaining high standards of professionalism, safety, and cleanliness.
• Serv Safe or equivalent food safety certification (or ability to obtain).

• Ability to stand and work in a fast-paced environment for extended periods.
• Ability to lift up to 50 pounds and perform physical tasks such as bending, kneeling, or climbing as required.
• Comfortable working in environments with varying temperatures, heat, and humidity.
• Must be able to clearly communicate and follow verbal and written instructions.