Garde Manger | Sous Chef

Miami Beach, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Employee wellness programs

meal discounts

Job Description

Fontainebleau Miami Beach is a world-renowned luxury hotel located on the iconic oceanfront Collins Avenue in the heart of Millionaire's Row, Miami Beach. Established in 1954 and designed by the legendary architect Morris Lapidus, Fontainebleau is recognized as one of the most historically and architecturally significant hotels in Miami Beach. The hotel masterfully blends Golden Era glamour with modern luxury, creating a vibrant atmosphere where design, contemporary art, music, fashion, and technology come together to offer a unique guest experience. Fontainebleau invites guests to explore a dynamic world where they can play, shop, dine, spa, meet, or simply relax according to their desires, making it a premier destination for luxury and style.

The role of Assistant Chef de Cuisine at Fontainebleau is a pivotal position within the culinary department, responsible for supporting the Chef de Cuisine in managing the day-to-day operations. This role is crucial to ensuring the preparation and production of high-quality food that meets the hotel's distinguished standards. The Assistant Chef de Cuisine plays an essential part in maintaining cleanliness and sanitation standards across designated work areas, adhering strictly to health and safety regulations including the Hazard Analysis Critical Control Point (HACCP) program. This role requires not only culinary expertise but also effective leadership skills to oversee kitchen staff, coordinate with restaurant managers, and manage catering and buffet services.

The ideal candidate will be experienced in high-volume, high-quality kitchen environments, preferably with multi-unit operational exposure and supervisory experience. Responsibilities include managing recipes in partnership with the Chef de Cuisine, minimizing food waste through occupancy forecasts, scheduling labor efficiently, and ensuring all culinary personnel comply with company policies and procedures. This position offers an exciting opportunity to be part of a legendary hotel recognized for its exceptional service and innovative guest experiences. Working at Fontainebleau, the Assistant Chef de Cuisine will be engaged in a fast-paced, creative environment where leadership and culinary skills are highly valued and continually developed.

Job Requirements

High school education or equivalent
Culinary or apprenticeship program preferred
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
Ability to establish and maintain an effective working relationship with management, staff, and guests
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

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
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
High school education or equivalent
Culinary or apprenticeship program preferred
Relevant experience in a high quality, high volume, and multi-unit operations preferred
Two years supervisory experience preferred

Job Duties

Oversee production and assist with the preparation of food
Create and revise all basic recipes with Chef de Cuisine
Act as liaison with restaurant managers and serving staff
Monitor occupancy forecasts to minimize waste and spoilage
Arrange and organize culinary staff for outside catering and buffet attendance
Provide recipes, training, and experience to all staff to adhere to the quality standards of the department
Ensure all stations are properly set prior to service and make the necessary corrections if needed
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
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