Lead Cook at The Standard Spa, Miami Beach

Miami Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Jan, 26

Salary

0.0

Posted On

20 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Team Leadership, Food Safety, Knife Skills, Cooking Techniques, Communication, Organization, Time Management, Customer Service, Sanitation Standards, Menu Knowledge, Creativity, Attention to Detail, Problem Solving, Inventory Management, Training

Industry

Hospitality

Description

Job Details Job Location: MIAMI BEACH, FL Position Type: Full Time Salary Range: Undisclosed Job Shift: Flexible Description Lead Cook, Belle Department: Food & Beverage / Culinary Reports To: Executive Sous Chef / Executive Chef Job Summary The Lead Cook at Belle plays a key role in creating a vibrant, coastal-inspired dining experience for our guests. This position combines hands-on culinary execution with team leadership, ensuring that every plate that leaves the pass reflects the flavor, freshness, and flair that define The Standard Spa, Miami Beach. Essential Duties & Responsibilities Prepare and execute all menu items with precision, creativity, and consistency. Oversee all mise en place and station prep, ensuring items such as seafood, sauces, and garnishes meet quality and temperature standards. Follow and enforce recipes, plating standards, and portion control to ensure uniform guest experience. Cook using a wide range of techniques (sautéing, grilling, searing, frying, poaching) across multiple stations. Taste all food before service to ensure quality, balance, and seasoning align with Belle’s standards. Support and lead line cooks and prep team through daily service, communicating priorities and maintaining flow on the line. Train new cooks on menu knowledge, cooking methods, and Standard operating procedures. Act as a role model for teamwork, professionalism, and kitchen cleanliness. Collaborate closely with the Sous Chefs and Front-of-House team to ensure smooth coordination during service. Maintain a clean, organized, and compliant workstation in accordance with health, sanitation, and safety standards. Monitor product rotation, storage, and labeling to ensure food freshness and prevent waste. Verify and record all food and refrigeration temperatures daily. Maintain inventory par levels; communicate shortages or special product requests to the Sous Chef. Uphold all company and departmental policies, including uniform, grooming, and safety protocols. Embody the playful, polished, and wellness-driven energy of The Standard brand in every dish. Champion the Belle menu’s balance of flavor, freshness, and fun where local seafood, global ingredients, and Miami style meet. Support seasonal menu updates and collaborate on tastings and specials that reflect the property’s creative spirit. Required Skills & Qualifications Minimum 2–3 years of experience in a high-volume kitchen or upscale casual concept; seafood experience preferred. Demonstrated ability to lead and train kitchen staff. Strong knife skills and knowledge of contemporary cooking techniques. Understanding of food safety, HACCP, and sanitation standards. Excellent communication and organization skills. Ability to work calmly under pressure in an open-kitchen environment. Culinary degree or equivalent experience preferred. Physical Requirements Must be able to stand, walk, bend, and lift up to 50 lbs for extended periods. Work in varying temperatures (hot kitchen line, cold prep areas). Safely handle knives, slicers, and other kitchen equipment. Must be able to hear, speak, and communicate effectively with team members. Qualifications Required Skills/Abilities: Ability to read, comprehend and carry out instructions. Must know how to properly sharpen a knife, have advanced knife skills & Sanitation Skills. Command of the English language is required. Ability to function well in a high-paced and at times stressful environment. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking Able to organize the assigned work area and efficiently put away orders. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. Able to produce quality product in a timely and efficient manner for the guests or staff. Must have excellent interpersonal and customer service skills. Excellent organizational skills and attention to detail. Excellent time management skills with a proven ability to meet deadlines. Education and Experience: High school diploma or equivalent. At least two years related experience required. Physical Requirements: Must be able to work standing for a minimum period of 8 hours per day. Periodical bending, kneeling and stretching is required. Pull, push, move, carry and lift at least 40 pounds of force is required. Must be able to seize, grasp, turn and hold objects with hands. Will be exposed to hot and cold temperature extremes. Must be able to move, pull, carry and lift at least 50 pounds of force. Occasionally kneeling, sitting, crouching and climbing. Must be able to hear and speak clearly to communicate with guests and co-workers

Responsibilities

The Lead Cook is responsible for preparing and executing menu items while overseeing kitchen operations and leading the culinary team. This role ensures that every dish reflects the quality and creativity expected at Belle, contributing to a vibrant dining experience.