Sous Chef

The Standard Spa, Miami Beach•Miami Beach, FL

7d•Onsite

About The Position

We're seeking a passionate Sous Chef to help lead our culinary operations and inspire a team dedicated to exceptional food, creativity, and hospitality. This role is ideal for a hands-on leader who thrives in a fast-paced environment, values teamwork, and is committed to maintaining the highest standards of quality and consistency. Whether you're leading service, developing team members, or ensuring every dish leaving the kitchen meets our standards, you'll be a key contributor to the guest experience.

Requirements

Minimum 3 years of culinary leadership experience required.
Food Handler Certification required.
Ability to stand and walk for extended periods throughout the shift.
Ability to lift, push, pull, and carry up to 50 pounds.
Ability to bend, kneel, crouch, reach, and climb as necessary.
Ability to work in hot, humid, and fast-paced kitchen environments.
Ability to safely operate commercial kitchen equipment.
Ability to work flexible schedules including evenings, weekends, holidays, and special events.

Nice To Haves

Previous Sous Chef or Kitchen Supervisor experience preferred.
Hotel, resort, luxury, or high-volume restaurant experience strongly preferred.
Strong knowledge of culinary techniques, food safety, and kitchen operations.
Experience managing teams in a fast-paced environment.
Knowledge of inventory management, purchasing, and food cost controls.
Strong organizational and communication skills.
Ability to lead by example and motivate a team.

Responsibilities

Supervise daily kitchen operations and service execution.
Ensure all food is prepared and presented according to recipes, quality standards, and presentation expectations.
Monitor food quality, consistency, portion control, and plating standards.
Assist with menu execution, specials, and culinary activations.
Ensure stations are properly stocked, organized, and service-ready.
Support banquet, catering, pool, restaurant, and special event operations as needed.
Supervise, coach, and develop line cooks, prep cooks, stewards, and culinary team members.
Assist with recruiting, onboarding, and training new employees.
Conduct ongoing coaching and performance feedback.
Lead by example through professionalism, culinary excellence, and teamwork.
Foster a culture of accountability, respect, and collaboration.
Assist in managing employee performance and disciplinary matters when necessary.
Ensure compliance with all local, state, and company food safety regulations.
Maintain HACCP, sanitation, and health department standards.
Monitor food storage, labeling, dating, and rotation procedures.
Ensure kitchen cleanliness and organization throughout all shifts.
Conduct regular inspections of workstations, equipment, and storage areas.
Assist with food cost management and waste reduction initiatives.
Monitor product usage and portion controls.
Assist with ordering, receiving, and inventory management.
Participate in monthly inventory counts and variance reviews.
Help control labor costs through efficient scheduling and staffing support.
Support departmental profitability goals while maintaining food quality standards.
Complete production sheets, prep lists, temperature logs, and operational reports.
Communicate operational needs and challenges to culinary leadership.
Assist with scheduling and labor planning when needed.
Support implementation of culinary initiatives and operational improvements.