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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Professional development opportunities
meal discounts
Job Description
Fontainebleau Miami Beach is an iconic oceanfront resort located on the prestigious Millionaire's Row along Collins Avenue. Opened in 1954 and designed by the legendary architect Morris Lapidus, this hotel has become a timeless symbol of luxury, style, and architectural significance. Fontainebleau brilliantly blends Golden Era glamour with modern luxury to create an unparalleled guest experience where design, contemporary art, music, fashion, and technology converge. The property offers a vibrant environment inviting guests to immerse themselves in activities such as shopping, dining, spa treatments, socializing, or simply unwinding. It's a place where every guest plays their unique part within this... Show More
Job Requirements
- High school education or equivalent
- relevant experience in a high quality, high volume, and multi-unit operations
- knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- knowledge of kitchen equipment operations
- ability to establish effective working relationships with management, staff, and guests
- knowledge and compliance of policies, procedures, and safety protocols
- ability to communicate and work well in a team
- two years supervisory experience
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
- knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
- high school education or equivalent
- culinary or apprenticeship program preferred
- relevant experience in a high quality, high volume, and multi-unit operations preferred
- two years supervisory experience preferred
Job Duties
- Oversee production and assist with the preparation of food
- create and revise all basic recipes with Chef de Cuisine
- act as liaison with restaurant managers and serving staff
- monitor occupancy forecasts to minimize waste and spoilage
- arrange and organize culinary staff for outside catering and buffet attendance
- provide recipes, training, and experience to all staff to adhere to the quality standards of the department
- ensure all stations are properly set prior to service and make the necessary corrections if needed
- 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
- 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
Mid Level (3-7 years)
Job Location
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