Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and development opportunities
Job Description
Fontainebleau Miami Beach is an iconic luxury hotel located on oceanfront Collins Avenue in the heart of Millionaire's Row, Miami Beach. Known for its breathtaking blend of Golden Era glamour and modern opulence, the hotel is a living testament to the vision of Morris Lapidus, a legendary architect celebrated for his groundbreaking designs. Since its opening in 1954, Fontainebleau has stood as one of Miami Beach's most historically and architecturally significant landmarks. Its unique combination of striking design, contemporary art, music, fashion, and technology creates a vibrant atmosphere where guests are encouraged to immerse themselves fully and enjoy a wide array of experiences. Whether dining, shopping, relaxing at the spa, or socializing, each visitor finds a unique way to define their ideal day at Fontainebleau.
The role available is for an Assistant to the Chef de Cuisine, a critical leadership position within the culinary department. This role focuses on supporting the Chef de Cuisine in the daily management of kitchen operations to ensure the production of high-quality food meets the brand's standards of excellence. The Assistant Chef is responsible for maintaining hygiene and sanitation standards across assigned work areas, overseeing food preparation, and managing culinary staff during various services. This position requires a deep understanding of kitchen processes, strong organizational skills, and the ability to foster positive working relationships with both team members and guests. The Assistant Chef acts as a key liaison between the kitchen and other hotel departments such as restaurant management and serving staff to ensure seamless service delivery.
Key responsibilities include supervising food production, updating and refining recipes in collaboration with the Chef de Cuisine, monitoring inventory and forecast data to reduce waste and spoilage, and coordinating staff assignments for catering events and buffet services. The candidate will also provide ongoing training and support to culinary personnel, ensuring compliance with established food safety protocols, including the Hazard Analysis Critical Control Point (HACCP) program. An essential part of the role is scheduling and workload management to optimize efficiency while maintaining the high standards characteristic of Fontainebleau. Additionally, the Assistant Chef is expected to cultivate strong customer relations especially in public dining areas, and uphold all company policies, departmental rules, and safety regulations consistently. This position offers an exciting opportunity to be part of a legendary hospitality establishment known for its exclusive guest experience and historical significance, while developing leadership skills within a dynamic culinary environment.
The role available is for an Assistant to the Chef de Cuisine, a critical leadership position within the culinary department. This role focuses on supporting the Chef de Cuisine in the daily management of kitchen operations to ensure the production of high-quality food meets the brand's standards of excellence. The Assistant Chef is responsible for maintaining hygiene and sanitation standards across assigned work areas, overseeing food preparation, and managing culinary staff during various services. This position requires a deep understanding of kitchen processes, strong organizational skills, and the ability to foster positive working relationships with both team members and guests. The Assistant Chef acts as a key liaison between the kitchen and other hotel departments such as restaurant management and serving staff to ensure seamless service delivery.
Key responsibilities include supervising food production, updating and refining recipes in collaboration with the Chef de Cuisine, monitoring inventory and forecast data to reduce waste and spoilage, and coordinating staff assignments for catering events and buffet services. The candidate will also provide ongoing training and support to culinary personnel, ensuring compliance with established food safety protocols, including the Hazard Analysis Critical Control Point (HACCP) program. An essential part of the role is scheduling and workload management to optimize efficiency while maintaining the high standards characteristic of Fontainebleau. Additionally, the Assistant Chef is expected to cultivate strong customer relations especially in public dining areas, and uphold all company policies, departmental rules, and safety regulations consistently. This position offers an exciting opportunity to be part of a legendary hospitality establishment known for its exclusive guest experience and historical significance, while developing leadership skills within a dynamic culinary environment.
Job Requirements
- 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 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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