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Location : Day Drift Hotel, South Beach, Miami

About Las’ Lap :

Born in NYC and now expanding to South Beach, Las’ Lap is a high-energy Caribbean cocktail bar and restaurant concept that fuses island soul with urban sophistication. Our newest location at the Day Drift Hotel in Miami will feature a full-service restaurant & lounge, rooftop bar, lobby bar, and grab & go café. At Las’ Lap, we celebrate bold flavors, vibrant culture, and unforgettable vibes.

We are proud to announce that Chef Kwame Onwuachi—James Beard Award winner and the visionary behind NYC’s acclaimed Tatiana—has joined Las’ Lap Miami as our chef partner. Together, we’re redefining modern Caribbean cuisine and hospitality.

Position Overview :

Las’ Lap Miami is seeking a dynamic and experienced General Manager to lead our flagship South Beach location. This role is ideal for a high-performing hospitality leader who thrives in fast-paced environments and knows how to drive both business results and exceptional guest experiences.

This is a rare opportunity to lead a high-profile opening alongside one of the country's most dynamic chefs and operators. If you’re an ambitious culinary leader who thrives in a fast-paced, standards-driven environment, we wantto meet you.

The Opportunity

As Chef de Cuisine, you will lead the day-to-day kitchen operations, uphold our high standards for food, service, and execution, and mentor a talented team toward excellence. You'll work closely with the Executive Chef and operations team to execute the restaurant's vision with precision, creativity, and leadership.

This role is ideal for a proven Chef de Cuisine or a high-performing Executive Sous Chef ready to take the next step.

What You'll Do

• Lead all aspects of kitchen operations for an a la carte, high-volume restaurant focused on vibrant share plates.
• Execute a set culinary vision while contributing to seasonal creativity once trust and standards are established.
• Build, train, and inspire a team of Sous Chefs, prep cooks, line cooks, and stewards.
• Uphold uncompromising standards of cleanliness, organization, prep efficiency, and recipe integrity.
• Manage scheduling, inventory, food and labor costs, and purchasing with precision and accountability.
• Enforce all health department regulations and internal food safety protocols.
• Organize and maintain kitchen systems : station maps, prep pars, order guides, labeling standards, and more.
• Champion a culture of urgency, clarity, consistency, and accountability.
• Taste, test, and quality check mise en place daily; lead structured pre-shift meetings and tastings.
• Communicate effectively with Front of House and BOH leadership to ensure seamless service execution.

Who You Are

Qualifications