Banquet | Chef de Partie

Miami Beach, FL, USA|Onsite

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development programs

Meal Allowances

Job Description

Fontainebleau Miami Beach is an iconic oceanfront hotel located on the prestigious Collins Avenue in the heart of Millionaire's Row. A perfect blend of Golden Era glamour and contemporary luxury, Fontainebleau is a legendary destination designed by the renowned architect Morris Lapidus. Since its opening in 1954, the hotel has stood out as one of the most architecturally and historically significant properties in Miami Beach, embodying Lapidus' vision of creating grand stage settings where every guest plays a unique role within a vibrant, multifunctional environment. Today, Fontainebleau continues to redefine luxury hospitality by merging striking design, contemporary art, music, fashion, and technology to create an unparalleled guest experience. Guests enjoy a world where they can shop, dine, relax, spa, and meet others according to their personal definition of the perfect day.

The Chef de Partie role at Fontainebleau is an opportunity to become an integral member of the culinary team, assisting the Chef de Cuisine and Sous Chef in delivering exceptional food quality to guests. This position plays a crucial role in the preparation and presentation of high-quality dishes while ensuring all work areas maintain the highest standards of cleanliness and sanitation. The ideal candidate will uphold Fontainebleau's commitment to excellence by helping manage kitchen operations and staff training, adhering strictly to health and safety regulations such as HACCP, and maintaining optimal customer satisfaction and profitability. This full-time position offers the chance to work in a dynamic, fast-paced environment where culinary creativity meets operational efficiency. By joining Fontainebleau, you become part of a team dedicated to preserving the hotel's legendary heritage while innovating the guest dining experience in a luxurious and inspiring setting.

Job Requirements

High school education or equivalent
Culinary or apprenticeship program 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 preferred

Job Duties

Assist with the preparation and display of high quality foods as established by the Chef de Cuisine
Ensure all stations are properly set prior to service and make the necessary corrections if needed
Provide training and experience to staff to adhere to the quality standards of the department
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
Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
Assume Chef de Cuisine and Sous Chef responsibilities during absence
Perform other related duties as assigned