Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Meal Allowances
Job Description
Fontainebleau Miami Beach is an iconic oceanfront hotel located on Collins Avenue in the prestigious Millionaire's Row area of Miami Beach. Renowned for its historical and architectural significance, this legendary property originally opened in 1954 and was designed by the acclaimed architect Morris Lapidus. Fontainebleau Miami Beach represents a spectacular blend of Golden Era glamour and modern luxury, reinventing Lapidus' original vision as a vibrant stage where guests are free to play, shop, dine, relax, and enjoy a world-class experience. The hotel showcases striking design, contemporary art, music, fashion, and technology, creating an immersive atmosphere that appeals to diverse guests seeking an unparalleled escape. As one of Miami Beach’s most celebrated landmarks, Fontainebleau continues to set new standards in hospitality with its sophisticated amenities and dynamic guest experiences.
The role available at Fontainebleau Miami Beach is that of an Assistant Executive Chef. This position is pivotal within the culinary department, tasked with supporting the Executive Chef in overseeing the daily operations and overall excellence of food service. The Assistant Executive Chef plays an integral role in maintaining the highest standards of quality, cleanliness, and sanitation across all designated work areas. Responsibilities include menu design and implementation tailored to individual outlets within the hotel, ensuring adherence to food safety regulations, and modeling leadership by training and guiding kitchen staff. This position requires coordinating with various hotel departments, particularly those involved in banquets and special events, to guarantee seamless culinary execution tied to the hotel’s diverse food and beverage offerings.
The Assistant Executive Chef will also be responsible for labor scheduling and efficient personnel management to optimize the use of kitchen resources and equipment. A key part of the role involves enforcing company policies and fostering a cooperative, motivated kitchen team culture. Strong emphasis is placed on customer relations, particularly in public-facing areas of the hotel, to ensure guests have memorable dining experiences. Furthermore, this position requires a proactive approach to staff coaching, communication, and relationship-building, enabling the continual development of the culinary team. By working closely with the Executive Chef, the Assistant Executive Chef helps uphold the prestigious reputation of Fontainebleau Miami Beach’s culinary excellence while contributing to the overall luxury and uniqueness of the guest experience.
The role available at Fontainebleau Miami Beach is that of an Assistant Executive Chef. This position is pivotal within the culinary department, tasked with supporting the Executive Chef in overseeing the daily operations and overall excellence of food service. The Assistant Executive Chef plays an integral role in maintaining the highest standards of quality, cleanliness, and sanitation across all designated work areas. Responsibilities include menu design and implementation tailored to individual outlets within the hotel, ensuring adherence to food safety regulations, and modeling leadership by training and guiding kitchen staff. This position requires coordinating with various hotel departments, particularly those involved in banquets and special events, to guarantee seamless culinary execution tied to the hotel’s diverse food and beverage offerings.
The Assistant Executive Chef will also be responsible for labor scheduling and efficient personnel management to optimize the use of kitchen resources and equipment. A key part of the role involves enforcing company policies and fostering a cooperative, motivated kitchen team culture. Strong emphasis is placed on customer relations, particularly in public-facing areas of the hotel, to ensure guests have memorable dining experiences. Furthermore, this position requires a proactive approach to staff coaching, communication, and relationship-building, enabling the continual development of the culinary team. By working closely with the Executive Chef, the Assistant Executive Chef helps uphold the prestigious reputation of Fontainebleau Miami Beach’s culinary excellence while contributing to the overall luxury and uniqueness of the guest experience.
Job Requirements
- High school education or equivalent
- Completion of a culinary or apprenticeship program
- Relevant experience in a high quality, high volume, and multi-unit operations preferred
- Five years experience as a Chef de Cuisine preferred
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of all kitchen equipment operations
- Ability to establish and maintain an effective working relationship with management, staff, and guests
Job Qualifications
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of all kitchen equipment operations
- Ability to establish and maintain an effective working relationship with management, staff, and guests
- High school education or equivalent
- Culinary or apprenticeship program required
- Relevant experience in a high quality, high volume, and multi-unit operations preferred
- Five years experience as a Chef de Cuisine preferred
Job Duties
- Design and implement menus for the particular outlet as established by the Executive Chef
- Provide recipes, training, and experience to all staff
- Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
- Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
- Coordinate with other departments regarding menu implementation or banquets
- Schedule labor force and assign work for efficient use of equipment and personnel
- Ensure compliance by all culinary personnel with company and departmental rules, policies, and procedures
- Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships
- Perform other related duties as assigned
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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