Cafe 54 | Commis I - Line Cook ($22.00/hr)
Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $22.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Career development opportunities
Retirement Plan
Employee wellness programs
Job Description
Fontainebleau Miami Beach is an iconic hotel located on oceanfront Collins Avenue in the heart of Millionaire's Row. Established in 1954 and designed by the legendary architect Morris Lapidus, Fontainebleau represents a spectacular blend of Golden Era glamour and modern luxury. It is one of the most historically and architecturally significant hotels on Miami Beach and remains a central figure in Miami's luxury hospitality scene. The hotel reinvents Lapidus' original vision by creating a vibrant space where design, contemporary art, music, fashion, and technology seamlessly intersect to offer guests an unparalleled experience. Fontainebleau invites visitors to enter a world of... Show More
Job Requirements
- 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
- Knowledge of health and safety regulations, sanitation, chemical usage, fire procedures, and HACCP
- Ability to work effectively in a team environment
- Strong attention to detail and sanitation practices
- Willingness to perform physically demanding tasks
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 by reviewing recipes, checking and measuring ingredients, washing and chopping ingredients, and preparing necessary equipment
- Prepare and handle food according to Hazard Analysis Critical Control Point (HACCP) program guidelines
- Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
- Maintain cleanliness and hygiene in the designated kitchen area
- 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
Job Location
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