In Room Dining | Senior Sous Chef

Miami Beach, FL, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Gym membership

Meal Allowances

Job Description

Fontainebleau Miami Beach is an iconic oceanfront hotel nestled in the heart of Millionaire's Row on Collins Avenue. This historic destination combines the golden glamour of the mid-20th century with modern-day luxury and innovation. Originally opened in 1954, the hotel features the signature architectural style of legendary architect Morris Lapidus, renowned for his unique vision that blends bold design with a theatrical atmosphere. Today, Fontainebleau Miami Beach continues to be a premier destination that brings together contemporary art, music, fashion, and technology for an unparalleled guest experience. The hotel offers guests the freedom to play, shop, dine, unwind at the spa, and socialize, making every visit uniquely memorable.

Within this extraordinary setting, the role of Assistant Executive Sous Chef is pivotal to upholding the exceptional culinary standards that define Fontainebleau. The Assistant Executive Sous Chef will work closely with the Executive Sous Chef to oversee the daily operations of the kitchen department, ensuring that every dish produced meets the highest standards of quality, presentation, and safety. This position requires strong leadership skills, knowledge of sanitation and safety regulations, and the ability to maintain a clean and organized workspace. The Assistant Executive Sous Chef will be responsible for supporting recipe management, effective communication across internal teams, and ensuring compliance with all hotel and regulatory health standards. This opportunity is ideal for culinary professionals passionate about contributing to a prestigious hotel kitchen with a rich heritage and dynamic environment. The role offers the ability to grow and develop within an industry-leading hospitality team committed to excellence and innovation.

Job Requirements

Culinary degree or equivalent work experience
Five years relevant experience in high quality, high volume, multi-unit operations preferred
Two years supervisory experience preferred
Knowledge of statutory health and safety regulations
Ability to maintain a clean and organized workspace
Strong communication skills
Ability to follow recipes and kitchen processes
Commitment to sanitation standards

Job Qualifications

Culinary degree or equivalent work experience
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 effective working relationships with management, staff, and guests
Five years relevant experience in high quality, high volume, multi-unit operations preferred
Two years supervisory experience preferred

Job Duties

Maintain a clean, neat, and organized work environment
Follow recipes accurately and adjust quantities as needed
Display proficient knife skills
Season food properly
Adhere to established kitchen processes
Communicate effectively with all internal customers
Follow all rules and regulations in the employee handbook
Properly rotate products in walk-in cooler
Clean and maintain equipment properly
Strictly abide by state sanitation and health regulations and hotel requirements including HACCP
Fill out Sous Chef schedule
Perform other duties as required