Job Overview
Employment Type
Hourly
Work Schedule
Standard Hours
Benefits
competitive hourly wage
full benefits package
Job Description
Fontainebleau Miami Beach is a world-renowned luxury hotel situated on the iconic oceanfront Collins Avenue in the heart of Millionaire's Row. Established in 1954 and designed by the legendary architect Morris Lapidus, Fontainebleau is a spectacular blend of Golden Era glamour and modern luxury. Known as one of the most historically and architecturally significant hotels on Miami Beach, it represents the pinnacle of sophisticated hospitality where design, contemporary art, music, fashion, and technology blend to create an extraordinary guest experience. Guests enjoy a vibrant atmosphere where they can play, shop, dine, spa, meet, or simply relax – whatever defines their... 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 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 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
OysterLink supports hiring across hospitality industries.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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