Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $22.00
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Job Description
Fontainebleau Miami Beach is an iconic oceanfront hotel situated on the prestigious Collins Avenue in the heart of Millionaire's Row, Miami Beach. Established in 1954 and designed by the legendary architect Morris Lapidus, this hotel is renowned for its captivating blend of Golden Era glamour with modern luxury. Fontainebleau serves as a living stage where high design, contemporary art, music, fashion, and cutting-edge technology combine to create an unparalleled guest experience. The hotel is a landmark of architectural significance and cultural heritage, attracting guests who seek an extraordinary environment to play, shop, dine, relax, and enjoy the vibrant Miami lifestyle.... Show More
Job Requirements
- High school diploma or equivalent
- Knowledge of health and safety regulations, sanitation procedures, and HACCP guidelines
- Experience in kitchen operations or culinary environment preferred
- Ability to work in a fast-paced, high-volume setting
- Strong communication and teamwork skills
- Flexibility to work various shifts including evenings, weekends, and holidays
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 recipe, checking and measuring necessary ingredients, washing, chopping, and placing ingredients in individual bowls, and retrieving and preparing 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
Job Location
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