Garde Manger | Senior Sous Chef

Miami Beach, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Job Description

Fontainebleau Miami Beach is a world-renowned luxury hotel that perfectly blends Golden Era glamour with modern sophistication. Founded in 1954 and designed by the legendary architect Morris Lapidus, it stands as one of the most architecturally significant hotels on Miami Beach. Situated on the oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau offers guests an incomparable experience where design, contemporary art, music, fashion, and technology merge seamlessly. This opulent hotel invites visitors to enter a vibrant setting where they can indulge in shopping, dining, spa treatments, socializing, or simply relaxing in a luxurious atmosphere. Fontainebleau is not just a hotel; it is a stage where every guest plays their unique part, enjoying a modern reinterpretation of Morris Lapidus's original vision.

The Executive Sous Chef Assistant role at Fontainebleau Miami Beach is a vital position within the hotel's culinary team, offering an exciting opportunity to help lead the department's day-to-day operations. This role requires maintaining the highest standards of food quality, cleanliness, and food safety to provide an exceptional dining experience for guests. The Executive Sous Chef Assistant will work closely with the Executive Sous Chef to support kitchen management, oversee food production, and ensure compliance with all sanitation and health regulations. This is a dynamic position ideal for culinary professionals who are passionate about excellence in a high-volume, high-paced hospitality environment. By fostering a clean, organized, and efficient kitchen, the candidate contributes directly to the hotel's mission of delivering a perfect and memorable guest experience on Miami Beach.

Job Requirements

Culinary degree or equivalent work experience
Five years relevant experience in a high quality, high volume, and multi-unit operations preferred
Two years supervisory experience preferred
Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
Knowledge of all kitchen equipment operations

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
Culinary degree or equivalent work experience required
Five years relevant experience in a high quality, high volume, and multi-unit operations preferred
Two years supervisory experience preferred

Job Duties

Ability to maintain a clean, neat and organized work environment
Follow recipes, to increase or decrease recipe as needed
Display good knife skills
Season food properly
Follow all processes that are in place
Communicate will all internal customers efficiently
Follow all rules and regulations in employee handbook properly
Properly rotate product in walk in cooler
Clean and maintain equipment properly
Maintain and strictly abide by state sanitation/health regulations and hotel requirements HACCP
Fill out Sous Chef schedule
Perform other duties as required