Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $20.00
Benefits
competitive hourly wage
full benefits package
Training and development opportunities
Employee Discounts
Health Insurance
Paid Time Off
Retirement Plan
Job Description
Fontainebleau Miami Beach stands as a beacon of luxury and architectural significance on the oceanfront Collins Avenue in the heart of Millionaire's Row. Established in 1954 and designed by the legendary Morris Lapidus, this hotel marries Golden Era glamour with modern luxury, creating a vibrant and dynamic guest experience. Recognized as one of the most historically and architecturally important hotels on Miami Beach, Fontainebleau continues to reinvent itself as a stage where design, contemporary art, music, fashion, and technology come together in perfect harmony. Guests at Fontainebleau are invited to engage in a multifaceted experience where the possibilities range from... Show More
Job Requirements
- High school education or equivalent
- Relevant culinary experience preferred
- Understanding of health and safety regulations including HACCP
- Ability to maintain cleanliness and sanitation in kitchen areas
- Strong teamwork and communication skills
- Capacity to handle high volume kitchen operations
- Flexibility to work full-time hours
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 effective working relationships with management, staff, and guests
- High school education or equivalent
- Culinary training or accredited apprenticeship program preferred
- Relevant experience in high quality, high volume, and multi-unit operations preferred
Job Duties
- Prepare mise-en-place in advance of cooking process including reviewing recipes, checking and measuring ingredients, washing and chopping ingredients, and preparing necessary equipment
- Prepare and handle food according to HACCP program guidelines
- Check and clean refrigerators, trolleys, utensils, and kitchen equipment daily
- Maintain the designated kitchen area clean and hygienic
- Make proper use of leftover food items to minimize wastage under guidance of Chef de Partie or Sous Chef
- Pick up products from stores in compliance with HACCP guidelines and company policies
- Assist with daily inventory of assigned station and provide daily par levels to Chef de Partie
- Perform other related duties as assigned
Job Location
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