Garde Manger | 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

Training and Development

Meal Allowances

Job Description

Fontainebleau Miami Beach is an iconic and luxurious oceanfront hotel located on Collins Avenue in the heart of Millionaire's Row, Miami Beach. This legendary establishment blends the timeless glamour of the Golden Era with modern luxury, offering guests an immersive experience where design, art, fashion, music, and technology converge to create a vibrant atmosphere. Originally opened in 1954 and designed by the renowned architect Morris Lapidus, Fontainebleau is celebrated as one of the most historically and architecturally significant hotels in Miami Beach. Over the years, Fontainebleau has maintained its reputation as a grand and stylish destination, welcoming a diverse array of guests who seek relaxation, entertainment, fine dining, and exceptional service.

The role of the Assistant Chef de Cuisine at Fontainebleau Miami Beach is a vital position within the culinary team, supporting the Chef de Cuisine in the daily management and execution of the kitchen operations. This role demands a focused commitment to maintaining high standards of food quality, safety, and cleanliness. The Assistant Chef de Cuisine plays a key part in ensuring that all culinary activities align with the hotel’s rigorous standards and the unique experience that Fontainebleau promises to its guests.

Responsibilities include assisting with food production and preparation, recipe creation and revision, collaboration with restaurant managers and serving staff, and overseeing culinary staff for catering and buffet events. This role requires strong organizational skills for scheduling and labor management, as well as a close adherence to food safety protocols, especially concerning the Hazard Analysis Critical Control Point (HACCP) program. The Assistant Chef de Cuisine must exhibit leadership qualities, be capable of training and coaching culinary personnel, and foster positive relations both within the team and with guests, particularly in public areas.

This position offers the opportunity to contribute to a legendary hotel’s culinary legacy while developing leadership skills and working in a sophisticated, fast-paced environment. The candidate will gain experience in managing high-volume operations and multi-unit settings, essential for career advancement in the hospitality and culinary industry. Employment is full-time and demands a passion for culinary excellence, teamwork, and impeccable attention to detail.

Job Requirements

high school education or equivalent
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
ability to establish and maintain an effective working relationship with management, staff, and guests
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
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 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