Executive Chef

Executive Chef

You bring the flavor. We bring the vibe. Let’s make memorable experiences.

At The Standard, Miami Beach, we do things a little differently. Our food isn’t just something you eat, it’s an experience that connects, surprises, and satisfies. We’re looking for an Executive Chef to lead our kitchen, from curating menus that wow to mentoring the culinary team. This role is all about blending innovation, excellence, and heart in every dish and interaction.

What You’ll Be Doing

Culinary Vision & Leadership

• Own the vision for our culinary program, from ideation to execution.
• Lead, mentor, and inspire a team of chefs and cooks across all outlets and events.
• Set the tone by leading by example, we're talking energy, excellence, and a hands-on spirit.
• Create a positive, inclusive kitchen culture with high morale and clear expectations.

Operational Excellence

• Oversee all kitchen operations; from product sourcing and menu planning to inventory and cleanliness.
• Hit financial goals by managing food and labor costs without compromising quality.
• Stay ahead of trends and guest preferences by evolving menus and offerings.
• Keep us in line with health, safety, and sanitation standards (OSHA, FL Dept. of Health, etc.).
• Maintain top-tier execution of banquets, private events, and BEOs.

Cross-Team Collaboration

• Work in lockstep with the Director of Food & Beverage and front-of-house teams.
• Keep open lines of communication with other departments across the hotel.
• Be a champion of collaboration, clarity, and consistency.

People Development

• Grow your team with training, apprenticeships, and development programs.
• Provide consistent feedback and coaching to keep the team learning and thriving.
• Promote a “yes, chef!” culture of accountability and respect.

We’re anything but standard, and we expect the same from our team. Our Executive Chef sets the tone for hospitality with heart, creativity with purpose, and operations with edge. If you’re ready to take your culinary career to the next level at a place that celebrates individuality, excellence, and the unexpected, let’s meet!

You Should Have:

• A minimum of 5 years in a senior culinary leadership role (Executive Chef experience a plus).
• High-volume and multi-outlet kitchen experience, ideally in a resort setting.
• A strong background in banquets, events, and creative menu development.
• Food Manager Safety Certification (or ability to obtain).
• Hands-on knowledge of kitchen operations and equipment safety.
• Fluent English required; additional languages are a plus.
• Strong organizational skills and ability to juggle multiple priorities.
• Proven ability to lead a large team with integrity, warmth, and resilience.

What You Bring to the Table:

• You thrive in high-pressure situations and stay cool under fire.
• You’re a born problem-solver, collaborator, and natural communicator.
• You get the big picture — but never lose sight of the little details.
• You’re not just a chef — you’re a mentor, a motivator, and a creator.

Physical Requirements:

• Ability to lift up to 50 lbs and handle physical demands of a busy kitchen.
• Comfortable with extreme temperatures and working around open flames.
• Must be able to stand, walk, kneel, crouch, and climb as needed.
• Must be able to hear and speak clearly for guest and team communication.
• Must be comfortable working with sharp objects and heavy equipment.