Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,700.00 - $89,900.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
Professional development opportunities
Job Description
Fontainebleau Miami Beach is a prestigious oceanfront hotel located on Collins Avenue in the heart of Millionaire's Row, Miami Beach. Revered as one of the most historically and architecturally significant hotels in the area, Fontainebleau is a remarkable fusion of Golden Era glamour and contemporary luxury. Originally designed by famed architect Morris Lapidus and opened in 1954, the hotel has been a landmark of Miami Beach's hospitality and elegance. Today, Fontainebleau reinvents Lapidus's visionary style by providing a vibrant stage where striking design, contemporary art, music, fashion, and technology intertwine to create an unparalleled guest experience. Visitors to Fontainebleau are... Show More
Job Requirements
- high school education or equivalent
- culinary or apprenticeship program completed
- minimum of 7 years experience as a chef de cuisine or in a similar culinary supervisory role
- experience in high volume and multi-unit kitchen operations
- knowledge of health and safety regulations including sanitation, chemical usage, and fire procedures
- familiarity with haccp food safety standards
- ability to manage and mentor kitchen staff
- excellent communication and interpersonal skills
- strong leadership and organizational skills
- flexibility to work various shifts including 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 or apprenticeship program required
- relevant experience in a high quality, high volume, and multi-unit operations preferred
- 7-8 years experience as a chef de cuisine preferred
Job Duties
- design and implement menus for the particular outlet as established by the executive director of culinary
- provide recipes, training, and experience to all staff
- 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
- coordinate with other departments regarding menu implementation or banquets
- 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 Qualifications
Experience
Expert Level (7+ years)
Job Location
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