Top 151 Lead cook Jobs in Miami, Fl

Chef de Cuisine - Krus Kitchen
Grassfed Culture Hospitality —Miami, FL
- $75,000 - $85,000 a year
- Full-time
- Hospitality
- Management
- Mentoring
Quick Apply
11d
Sous Chef
La Sponda Ristorante —Miami, FL
- $65,000 - $75,000 a year
- Full-time
- Cooking
- Mid-level
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
Executive Sous Chef
La Sponda Ristorante —Miami, FL
- $75,000 - $85,000 a year
- Full-time
- Cooking
- Organizational skills
- In-person
- Health insurance
- Dental insurance
Quick Apply
Floor Manager
Estiatorio Milos —Miami Beach, FL
- $480.00 - $1,880.48 a week
- Weekends as needed
- Management
- Customer service
- 5 years
- Health insurance
- Dental insurance
Quick Apply
Lead First Cook, Dietary, FT,02:30P-11P
Baptist Health South Florida —Coral Gables, FL
- $20.02 - $25.42 an hour
- Full-time
- Hospital
- Mid-level
- High school diploma or GED
- Wellness program
- Health insurance
Culinary Supervisor, Nu Stadium
Delaware North —Miami, FL
- $25 an hour
- Weekends as needed
- Mid-level
- No degree
- 2 years
- Paid parental leave
- Paid holidays
8d
Lead Line Cook
Tacombi —Miami, FL
- $19 - $25 an hour
- Full-time
- Spanish
- Ability to walk for extended periods
- English
- Paid training
- Health insurance
Quick Apply
11d
Wilder Market Culinary Lead
Grassfed Culture Hospitality —Miami, FL
- $80,000 - $100,000 a year
- 8 hour shift
- ServSafe
- Merchandising
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
11d
Lead Cook
Larkin Community Hospital —South Miami, FL
- Full-time
- Mid-level
- Kitchen
Lead First Cook, Dietary
Doctors Hospital —Coral Gables, FL
- $20.02 - $25.42 an hour
- Hospital
- Mid-level
- High school diploma or GED
- Wellness program
- Health insurance
CAFETERIA SVC WKR
Larkin Community Hospital —Hialeah, FL
- Full-time
- English
- Entry level
- Kitchen
Lead Line Cook
Aprile Restaurant & Market —Doral, FL
- Mid-level
- 3 years
- Kitchen
Sous Chef
Marriott International, Inc —Bal Harbour, FL
- $67,000 - $84,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Cook
Sunrise Senior Living —Coral Gables, FL
- $17.30 - $21.70 an hour
- Full-time
- Background check
- Fingerprint clearance
- In-person
- Paid holidays
- Health insurance
7d
Cook - PRN / Per Diem
West Gables Rehabilitation Hospital —Miami, FL
- $22 an hour
- 8 hour shift
- Hospital
- Inpatient
- High school diploma or GED
- Opportunities for advancement
Line Cook
Pura Vida Miami —Miami, FL
- $18 - $19 an hour
- Full-time
- Ability to lift 50 pounds
- Organizational skills
- In-person
- Health insurance
- Dental insurance
Quick Apply
6d
Culinary Supervisor
Topgolf —Doral, FL
- Full-time
- Mid-level
- Supervising experience
- US work authorization
- Dental insurance
- Vision insurance
12d
Head Chef
Nude Miami —Miami, FL
- $65,000 - $80,000 a year
- Full-time
- ServSafe
- 5 years
- Research
Quick Apply
14d
Line Cook
Moxies —Miami, FL
- $18 - $21 an hour
- Part-time
- No education required
- In-person
- Communication skills
- Paid training
- Health insurance
Quick Apply
Executive Sous Chef - Surfcomber
Kimpton Hotels & Restaurants —Miami Beach, FL
- $85,000 - $95,000 a year
- Weekends as needed
- 5 years
- Hotel
- Continuous improvement
- Health insurance
- Dental insurance
Quick Apply

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Chef de Cuisine - Krus Kitchen

Grassfed Culture Hospitality
Miami, FL

Quick Apply

Job Details

Full-time
$75,000 - $85,000 a year
11 days ago

Qualifications

Management
Menu concept development
Plating
Storytelling
Leadership

Full Job Description

Lead the Culinary Vision — Chef de Cuisine at Krüs Kitchen

Grassfed Culture Hospitality is the creative force behind Miami’s most celebrated culinary destinations. Our mission is to restore and nourish the communities we serve through bold gastronomy, soulful hospitality, and a relentless pursuit of growth.

We are seeking a visionary Chef de Cuisine to take the helm at Krüs Kitchen, our nationally acclaimed, ingredient-driven concept.

What we're looking for:

A strategic, disciplined culinary leader who can oversee daily kitchen operations with consistency, clarity, and calm under pressure
Deep technical mastery of cooking methods, station management, and kitchen systems, paired with the ability to teach and elevate the team’s skills.
A strong communicator who collaborates closely with ownership, FOH leadership, and the culinary team to maintain alignment on standards, menu direction, and service flow.
A team‑first mindset, willing to help others, share knowledge, and contribute to a positive, respectful kitchen culture.
A chef with a refined palate and creative vision, capable of developing dishes that balance seasonality, technique, and brand identity.
Passion for hospitality, understanding that great cooking is part of creating memorable experiences for guests.
A systems‑driven operator who manages prep plans, par levels, ordering, inventory, and waste reduction with precision.
A chef who values cleanliness and compliance, ensuring food safety, sanitation, and health department standards are met every day.
A mentor with patience and high expectations, able to coach cooks, identify talent, and build a strong, cohesive team.

Responsibilites:

Oversee all daily kitchen operations, ensuring consistency, quality, and smooth service from prep through close.
Lead, train, and mentor the culinary team, providing clear direction, coaching, and accountability to build skill and confidence across all stations.
Support smooth service flow, coordinating timing with the line, communicating clearly, and adapting to volume changes.
Cook and plate dishes according to recipes and specifications, upholding portioning, flavor balance, and presentation guidelines.
Monitor food and labor costs, adjusting systems, prep, and purchasing to support profitability without compromising quality.
Manage ordering, inventory, and vendor relationships, ensuring accurate par levels, cost control, and consistent product quality.
Maintain strict food safety and sanitation standards, including proper storage, labeling, temperature control, and cleanliness throughout the kitchen.
Train and mentor junior cooks, offering guidance on technique, organization, and station management.
Identify and resolve operational issues, from equipment maintenance to workflow inefficiencies, ensuring a safe and productive kitchen environment.
Lead by example, modeling professionalism, calm under pressure, and a positive, respectful kitchen culture.
Demonstrate professionalism and teamwork, contributing to a positive, respectful kitchen culture.The Krüs Kitchen Standard.
Participate in hiring and onboarding, helping build a strong, cohesive team aligned with the restaurant’s values and expectations.

As a Bib Gourmand honoree and Michelin Green Star recipient, our kitchen is built on intentional sourcing, elemental cooking, and deep respect for our ingredients. As Chef de Cuisine, you will be the driving force behind our daily culinary operations, ensuring every plate reflects our high standards and commitment to sustainability.

While your primary domain will be Krüs Kitchen, you will be joining a dynamic hospitality family that is expanding with intention and fire, including:

Los Félix: Four-time Michelin Star recipient and Michelin Green Star honoree
ZeyZey: Our vibrant outdoor music venue where culture, cocktails, and community collide
Tacos María: The rebellious little sister of Los Félix, slinging unapologetically good tacos
FÜM (Atlanta, GA): A bold new Italian concept rooted in open-fire cooking and house-made pasta

Mentorship & Pedigree

You will work closely with our Founder, Chef Sebastian Vargas. Bringing a world-class pedigree from kitchens like Osteria Francescana, Eleven Madison Park, and Fäviken Magasinet, Chef Sebastian's philosophy is rooted in ancestral techniques, biodiversity, and storytelling through food. As Chef de Cuisine, you will collaborate with him to translate this philosophy into Krüs Kitchen's evolving menu, honoring both heritage and innovation.

Compensation & Growth

We believe in nourishing our leaders. We offer a highly competitive salary, performance-based incentives, and a culture of intentional development. As Chef de Cuisine, you will be pushed to refine your leadership skills, manage a passionate kitchen brigade, and drive the financial and creative success of the restaurant.

Why Join Us?

At Krüs Kitchen, cooking isn’t just a craft—it’s a calling. This is more than a job. It’s a movement. Apply now to step into culinary excellence.

Pay: $75,000.00 - $85,000.00 per year

Work Location: In person

Quick Apply

Refine Your Search

lead cook jobs in miami, fl

Chef de Cuisine - Krus Kitchen

Sous Chef

Executive Sous Chef

Floor Manager

Lead First Cook, Dietary, FT,02:30P-11P

Culinary Supervisor, Nu Stadium

Lead Line Cook

Wilder Market Culinary Lead

Lead Cook

Lead First Cook, Dietary

CAFETERIA SVC WKR

Lead Line Cook

Sous Chef

Cook

Cook - PRN / Per Diem

Line Cook

Culinary Supervisor

Head Chef

Line Cook

Executive Sous Chef - Surfcomber

I want to receive the latest job alert for lead cook in miami, fl

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