The Standard Spa, Miami Beach
Overview
Who We Are
We are The Standard Spa, Miami Beach. Food is at the center of the experience. From vibrant, wellness-driven dishes to bold flavors meant to indulge, our culinary program reflects the creativity, energy, and spirit of Miami. We’re looking for an Executive Chef to lead our kitchens with vision, precision, and passion. The Role
The Executive Chef is the creative and operational leader of the culinary team. This role shapes and executes the overall strategic vision of the food and beverage program, balancing financial success with culinary excellence. The Executive Chef ensures that every plate leaving the kitchen represents The Standard’s commitment to quality, consistency, and delight. You’ll oversee daily kitchen operations, develop and inspire your team, manage costs, and collaborate with leadership to deliver unforgettable dining experiences across outlets, banquets, and events. What You’ll Do
Provide dynamic leadership and mentorship to the culinary team, setting the tone for excellence and collaboration Oversee all kitchen activity: training, scheduling, purchasing, inventory, menu planning, and service execution Maintain profitability through smart financial management of food and labor costs Design and evolve menus that respond to guest needs, market trends, and The Standard’s brand identity Ensure food presentation, quality, and consistency meet established standards Lead Banquet Event Order (BEO) execution, ensuring catered functions meet guest expectations Build staff development and apprenticeship programs to nurture talent within the kitchen Maintain sanitation and food safety practices in line with Florida Health Department and OSHA regulations Collaborate closely with the Director of Food & Beverage and other hotel leaders to ensure seamless front- and back-of-house operations Inspire creativity and innovation while upholding the integrity of established recipes and SOPs What You Bring
Degree in Culinary Arts preferred Prior experience as an Executive Chef, or 5+ years in a senior culinary leadership role within high-volume, multi-outlet hotels or resorts Food Safety Manager Certification Strong background in menu concepting, food quality, and presentation Proven ability to lead, coach, and motivate a diverse team Excellent organizational skills with the ability to manage multiple priorities under pressure Strong communication skills; fluency in English required, additional languages a plus A deep understanding of hospitality service standards and a guest-first mindset Mandatory Requirements
Experience in high-volume, multi-outlet operations, including events and banquets Ability to remain calm, composed, and solution-oriented in high-pressure situations Skilled at conflict resolution with patience, diplomacy, and professionalism High visibility in daily operations, actively engaging with both staff and guests Ability to supervise a large team and achieve goals on a timely basis Commitment to ongoing communication with Food & Beverage leadership and cross-departmental collaboration Physical Requirements
Ability to grasp, lift, push, pull, and carry up to 50 lbs. Comfortable standing, walking, bending, and working in hot and cold environments for extended periods Safe handling of knives, slicers, and other kitchen equipment Occasional kneeling, crouching, sitting, or climbing Clear hearing and speech to communicate with guests and team members
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Who We Are
We are The Standard Spa, Miami Beach. Food is at the center of the experience. From vibrant, wellness-driven dishes to bold flavors meant to indulge, our culinary program reflects the creativity, energy, and spirit of Miami. We’re looking for an Executive Chef to lead our kitchens with vision, precision, and passion. The Role
The Executive Chef is the creative and operational leader of the culinary team. This role shapes and executes the overall strategic vision of the food and beverage program, balancing financial success with culinary excellence. The Executive Chef ensures that every plate leaving the kitchen represents The Standard’s commitment to quality, consistency, and delight. You’ll oversee daily kitchen operations, develop and inspire your team, manage costs, and collaborate with leadership to deliver unforgettable dining experiences across outlets, banquets, and events. What You’ll Do
Provide dynamic leadership and mentorship to the culinary team, setting the tone for excellence and collaboration Oversee all kitchen activity: training, scheduling, purchasing, inventory, menu planning, and service execution Maintain profitability through smart financial management of food and labor costs Design and evolve menus that respond to guest needs, market trends, and The Standard’s brand identity Ensure food presentation, quality, and consistency meet established standards Lead Banquet Event Order (BEO) execution, ensuring catered functions meet guest expectations Build staff development and apprenticeship programs to nurture talent within the kitchen Maintain sanitation and food safety practices in line with Florida Health Department and OSHA regulations Collaborate closely with the Director of Food & Beverage and other hotel leaders to ensure seamless front- and back-of-house operations Inspire creativity and innovation while upholding the integrity of established recipes and SOPs What You Bring
Degree in Culinary Arts preferred Prior experience as an Executive Chef, or 5+ years in a senior culinary leadership role within high-volume, multi-outlet hotels or resorts Food Safety Manager Certification Strong background in menu concepting, food quality, and presentation Proven ability to lead, coach, and motivate a diverse team Excellent organizational skills with the ability to manage multiple priorities under pressure Strong communication skills; fluency in English required, additional languages a plus A deep understanding of hospitality service standards and a guest-first mindset Mandatory Requirements
Experience in high-volume, multi-outlet operations, including events and banquets Ability to remain calm, composed, and solution-oriented in high-pressure situations Skilled at conflict resolution with patience, diplomacy, and professionalism High visibility in daily operations, actively engaging with both staff and guests Ability to supervise a large team and achieve goals on a timely basis Commitment to ongoing communication with Food & Beverage leadership and cross-departmental collaboration Physical Requirements
Ability to grasp, lift, push, pull, and carry up to 50 lbs. Comfortable standing, walking, bending, and working in hot and cold environments for extended periods Safe handling of knives, slicers, and other kitchen equipment Occasional kneeling, crouching, sitting, or climbing Clear hearing and speech to communicate with guests and team members
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