Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $16.00 - $20.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
competitive hourly wage
full benefits package
Job Description
Fontainebleau Miami Beach is an iconic oceanfront hotel located on the prestigious Collins Avenue, right in the heart of Millionaire's Row. This hotel is a remarkable blend of Golden Era glamour and contemporary luxury. Designed originally by the legendary architect Morris Lapidus and opened in 1954, Fontainebleau has long been considered one of Miami Beach's most historically and architecturally significant hotels. It was the most luxurious hotel in Miami Beach when it first opened and remains a symbol of elegance and innovative design. Today, Fontainebleau reinvents this original vision by merging striking design with contemporary art, music, fashion, and technology... Show More
Job Requirements
- High school education or equivalent
- Culinary training or accredited apprenticeship program preferred
- Relevant experience in high-quality, high-volume, and multi-unit operations preferred
- Knowledge of statutory health and safety requirements, sanitation, chemical usage, fire procedures, and HACCP
- Ability to work effectively with management, staff, and guests
- Ability to maintain cleanliness and hygiene in a kitchen environment
- Strong attention to detail and food safety standards adherence
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 by reviewing recipe, checking and measuring necessary ingredients, washing, chopping, and placing ingredients in individual bowls, and retrieving and preparing 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 daily
- 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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