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Job Overview
Employment Type
Hourly
Job Description
Fontainebleau Miami Beach stands as a remarkable fusion of Golden Era glamour and contemporary luxury. Founded in 1954 and designed by the visionary architect Morris Lapidus, the hotel has long been a symbol of opulence and architectural significance on Miami Beach’s renowned Millionaire's Row. Its illustrious history and unique design create a stage where guests become part of an extraordinary experience combining striking design, world-class art, music, fashion, and technology. Fontainebleau invites visitors to experience a dynamic array of activities, from shopping and dining to relaxation and socializing, all within an iconic oceanfront setting. The resort continuously redefines what a... Show More
Job Requirements
- High school education or equivalent
- Culinary training or accredited apprenticeship program preferred
- Relevant experience in a high quality, high volume, and multi-unit operations preferred
- Knowledge of health and safety regulations and sanitation procedures
- Ability to work effectively in a team environment
- Strong attention to detail and organizational skills
- Ability to follow HACCP guidelines and company policies
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 training or accredited apprenticeship program preferred
- Relevant experience in a high quality, high volume, and multi-unit operations preferred
Job Duties
- Prepare mise-en-place in advance of cooking process - review recipe
- check and measure necessary ingredients
- wash, chop, and place ingredients in individual bowls
- and retrieve and prepare for use all necessary equipment
- Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
- Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
- Maintain the specific kitchen area clean and hygienic
- Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef
- Pick up products from stores in accordance with HACCP guidelines and Company policies
- Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie
- Perform other related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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