Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Meal Allowances
Job Description
Fontainebleau Miami Beach is an iconic oceanfront hotel located on Collins Avenue in the heart of Millionaire's Row. Originally opened in 1954 and designed by the legendary architect Morris Lapidus, Fontainebleau is renowned as one of the most historically and architecturally significant hotels in Miami Beach. The hotel's unique blend of Golden Era glamour and modern luxury creates an unforgettable guest experience where design, art, music, fashion, and technology come together harmoniously. Fontainebleau invites guests to enjoy an array of activities including dining, shopping, relaxing at the spa, socializing, or simply taking in the vibrant ambiance. Over the years, Fontainebleau has preserved its legacy as a landmark symbol of luxury and creativity, establishing itself as much more than just a hotel—it's a stage where each visitor becomes part of an ever-evolving story of elegance and entertainment.
The role of Executive Sous Chef at Fontainebleau Miami Beach is pivotal to maintaining the hotel's reputation for culinary excellence and outstanding guest satisfaction. This position serves as a critical support to the Executive Chef, overseeing the daily operations of the kitchen department and ensuring that all food prepared meets the highest standards of quality, taste, and presentation. The Executive Sous Chef is deeply involved in managing the workflow, supervising kitchen staff, maintaining health and safety compliance, and fostering a professional yet creative culinary environment. This role demands not only technical culinary skills but also strong leadership and organizational abilities to effectively coordinate kitchen activities and uphold strict sanitation regulations. The successful candidate will bring a wealth of experience handling high-volume, multi-unit operations within a luxury hospitality setting. By joining Fontainebleau, the Executive Sous Chef becomes part of a team dedicated to delivering unforgettable dining experiences in a world-class resort environment while contributing to the innovative vision that defines this legendary establishment. This is an exceptional career opportunity to grow within a distinguished brand that values creativity, teamwork, and guest-centric service.
The role of Executive Sous Chef at Fontainebleau Miami Beach is pivotal to maintaining the hotel's reputation for culinary excellence and outstanding guest satisfaction. This position serves as a critical support to the Executive Chef, overseeing the daily operations of the kitchen department and ensuring that all food prepared meets the highest standards of quality, taste, and presentation. The Executive Sous Chef is deeply involved in managing the workflow, supervising kitchen staff, maintaining health and safety compliance, and fostering a professional yet creative culinary environment. This role demands not only technical culinary skills but also strong leadership and organizational abilities to effectively coordinate kitchen activities and uphold strict sanitation regulations. The successful candidate will bring a wealth of experience handling high-volume, multi-unit operations within a luxury hospitality setting. By joining Fontainebleau, the Executive Sous Chef becomes part of a team dedicated to delivering unforgettable dining experiences in a world-class resort environment while contributing to the innovative vision that defines this legendary establishment. This is an exceptional career opportunity to grow within a distinguished brand that values creativity, teamwork, and guest-centric service.
Job Requirements
- Culinary degree or equivalent work experience
- Five years of experience in high quality, high volume, multi-unit culinary operations preferred
- Two years of supervisory experience preferred
- Knowledge of health and safety statutory requirements
- Ability to maintain cleanliness and organization in the kitchen
- Proficient communication skills
- Ability to follow recipes and kitchen protocols
- Understanding of sanitation and HACCP regulations
- Skilled in kitchen equipment usage
Job Qualifications
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of kitchen equipment operations
- Ability to establish and maintain effective working relationships with management, staff, and guests
- Culinary degree or equivalent work experience
- 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 and adjust quantities as needed
- Demonstrate good knife skills and properly season food
- Adhere to all established kitchen processes
- Communicate effectively with internal customers
- Follow all employee handbook rules and regulations
- Properly rotate products in the walk-in cooler
- Clean and maintain kitchen equipment
- Comply strictly with state sanitation, health regulations, and HACCP standards
- Fill out Sous Chef schedule
- Perform additional duties as assigned
Job Location
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