Job Overview
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
Job Description
Fontainebleau Miami Beach is a world-renowned luxury hotel that beautifully combines Golden Era glamour with modern luxury. Situated on the iconic oceanfront Collins Avenue in the heart of Millionaire's Row, it stands as one of the most historically and architecturally significant hotels in Miami Beach. Founded in 1954 and originally designed by the legendary architect Morris Lapidus, Fontainebleau Miami Beach has long been celebrated for its unique design and captivating presence. The hotel is a vibrant destination where design, contemporary art, music, fashion, and technology merge seamlessly to create an extraordinary guest experience. Fontainebleau offers its guests an inviting environment where they can play, shop, dine, spa, mingle, or simply relax as they define their perfect day.
The position available at Fontainebleau Miami Beach is a key role within the culinary team, working closely under the guidance of the Chef de Cuisine and Sous Chef. This role is essential for ensuring that the standard of food preparation and presentation meets the high-quality expectations set by the establishment, delivering both customer satisfaction and profitability. You will be part of an energetic, fast-paced environment where attention to detail, teamwork, and an unwavering commitment to food safety and hygiene are paramount. This role offers a rewarding opportunity to contribute directly to the guest experience at one of Miami Beach’s most prestigious hotels, where you will help maintain a stellar reputation in fine dining. The employment type is typically full-time, and while salary details are not explicitly stated, compensation is competitive and reflective of the skills and dedication required for this role.
As a member of the culinary team at Fontainebleau Miami Beach, you will be responsible for assisting in the preparation and display of high-quality foods, ensuring that each dish meets the standards established by the Chef de Cuisine. You will manage your workstations efficiently, preparing them for service and making necessary adjustments to maintain quality and order. Providing training and guidance to junior kitchen staff to uphold the department’s quality standards will also be an essential part of your responsibilities. Strict adherence to food safety programs such as HACCP will be required to ensure the safe handling, processing, and storage of all food products. Maintaining excellent customer relations, particularly in public-facing areas, will be key to enhancing the overall guest experience.
Additional responsibilities will include monitoring product quality to reduce waste, stepping into leadership roles such as covering for the Chef de Cuisine or Sous Chef in their absence, and performing any other duties assigned by management. This role is suited for someone passionate about culinary arts, committed to excellence, and eager to contribute to a top-tier hospitality environment at one of Miami Beach's most iconic hotels.
The position available at Fontainebleau Miami Beach is a key role within the culinary team, working closely under the guidance of the Chef de Cuisine and Sous Chef. This role is essential for ensuring that the standard of food preparation and presentation meets the high-quality expectations set by the establishment, delivering both customer satisfaction and profitability. You will be part of an energetic, fast-paced environment where attention to detail, teamwork, and an unwavering commitment to food safety and hygiene are paramount. This role offers a rewarding opportunity to contribute directly to the guest experience at one of Miami Beach’s most prestigious hotels, where you will help maintain a stellar reputation in fine dining. The employment type is typically full-time, and while salary details are not explicitly stated, compensation is competitive and reflective of the skills and dedication required for this role.
As a member of the culinary team at Fontainebleau Miami Beach, you will be responsible for assisting in the preparation and display of high-quality foods, ensuring that each dish meets the standards established by the Chef de Cuisine. You will manage your workstations efficiently, preparing them for service and making necessary adjustments to maintain quality and order. Providing training and guidance to junior kitchen staff to uphold the department’s quality standards will also be an essential part of your responsibilities. Strict adherence to food safety programs such as HACCP will be required to ensure the safe handling, processing, and storage of all food products. Maintaining excellent customer relations, particularly in public-facing areas, will be key to enhancing the overall guest experience.
Additional responsibilities will include monitoring product quality to reduce waste, stepping into leadership roles such as covering for the Chef de Cuisine or Sous Chef in their absence, and performing any other duties assigned by management. This role is suited for someone passionate about culinary arts, committed to excellence, and eager to contribute to a top-tier hospitality environment at one of Miami Beach's most iconic hotels.
Job Requirements
- High school education or equivalent
- 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
- Experience in a culinary or apprenticeship program 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 or apprenticeship program preferred
Job Duties
- Assist with the preparation and display of high quality foods as established by the Chef de Cuisine
- Ensure all stations are properly set prior to service and make the necessary corrections if needed
- Provide training and experience to staff to adhere to the quality standards of the department
- 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
- Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
- Assume Chef de Cuisine and Sous Chef responsibilities during absence
- Perform other related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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