Job Description

Blue Lavender Cafe & Market

Blue Lavender Cafe & Market is a lively, health-driven caf and restaurant nestled inside the Nassau Suite Hotel in Miami Beach, FL. Open daily from 8:00 AM to 8:00 PM, we offer a full-service menu built around organic, clean, and globally inspired disheswith options for gluten-free, vegan, vegetarian, keto, and traditional diets. Every plate reflects our commitment to premium, organic ingredients and nourishing food that makes you feel good.

In addition to serving hotel guests with room service and rooftop dining, our location includes a curated market and gift shop. Now in our second year and growing quickly, Blue Lavender Cafe is ready to welcome a dynamic culinary leader to help elevate our next chapter.

Role Overview

Blue Lavender Cafe & Market is seeking a creative, passionate, and hands-on Chef to lead our kitchen and shape the future of our culinary identity. This full-time, on-site position oversees menu development, kitchen operations, food quality, and staff leadership. The Chef will collaborate closely with the Caf Manager and Owner as part of a supportive and energized leadership team.

Key Responsibilities

• Oversee all daily kitchen operations, ensuring exceptional quality and consistency.
• Develop, test, and launch seasonal menus and innovative, health-forward recipes.
• Manage inventory, ordering, and vendor partnerships to secure the freshest organic ingredients.
• Lead, train, schedule, and mentor kitchen staff.
• Uphold strict standards of food safety, hygiene, and kitchen cleanliness.
• Skillfully accommodate dietary needsincluding gluten-free, vegan, vegetarian, and keto dishes.
• Support hotel room service operations and rooftop events as needed.
• Collaborate on catering menus and special event offerings.
• Maintain strong cost control, portioning standards, and kitchen efficiency.

Qualifications

• Minimum 3 years of professional culinary experience, including at least 1 year in a leadership role.
• Culinary degree or accredited certification required.
• Proven experience in menu creation, healthy cuisine, and recipe development.
• Strong proficiency in kitchen safety, sanitation, and operational best practices.
• Experience managing inventory, purchasing, and staff performance.
• Passion for organic, clean, and wellness-inspired cooking.
• High-end restaurant or hospitality experience is highly preferred.
• Pastry or baking experience is a plus.
• Excellent communication, leadership, and organizational skills.
• Must provide three outstanding industry references.

Compensation & Benefits

• Salary: $55,000
• Two days off per week
• Parking provided
• Flexibility required for events, holidays, and special functions

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