Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Job Description
Fontainebleau Miami Beach is an iconic luxury hotel located on the oceanfront Collins Avenue in the heart of Millionaire's Row, Miami Beach. Established in 1954 and designed by the legendary architect Morris Lapidus, it is one of the most historically and architecturally significant landmarks in Miami Beach. The hotel is renowned for its spectacular blend of Golden Era glamour and modern luxury, reinventing Lapidus' original vision of a grand stage where every guest plays a unique role. Fontainebleau seamlessly merges striking design, contemporary art, music, fashion, and technology to create an immersive and vibrant guest experience. Whether guests choose to... Show More
Job Requirements
- high school education or equivalent
- knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- ability to follow instructions and work under supervision
- physical ability to perform kitchen duties
- knowledge of kitchen equipment operations
- ability to maintain cleanliness and hygiene standards
- experience in a high volume kitchen 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
- high school education or equivalent
- culinary training or accredited apprenticeship program preferred
- relevant experience in a high quality, high volume, and multi-unit operations preferred
Job Duties
- prepare mise-en-place in advance of cooking process
- review recipe
- check and measure necessary ingredients
- wash, chop, and place ingredients in individual bowls
- retrieve and prepare for use all necessary equipment
- prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
- check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
- maintain the specific kitchen area clean and hygienic
- make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef
- pick up products from stores in accordance with HACCP guidelines and company policies
- assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie
- perform other related duties as assigned
A simple hiring platform for hospitality businesses.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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