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 situated on Collins Avenue, in the heart of Miami's Millionaire's Row. Renowned for its architectural significance and historical importance, this magnificent property was originally designed by the legendary architect Morris Lapidus and opened its doors in 1954. Combining Golden Era glamour with modern luxury, Fontainebleau reinvents the original vision of creating a vibrant stage where guests can freely define their perfect day. The hotel boasts striking design elements, contemporary art, music, fashion, and technology to deliver a unique and immersive guest experience. Fontainebleau offers guests the opportunity to play, shop, dine, experience... Show More
Job Requirements
- High school education or equivalent
- relevant experience in a high quality, high volume, and multi-unit operations preferred
- 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
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
- retrieve and prepare necessary equipment
- Prepare and handle food according to 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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