Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $20.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
competitive hourly wage
full benefits package
supportive work environment
Employee Discounts
Job Description
Fontainebleau Miami Beach is a renowned luxury hotel situated on the oceanfront of Collins Avenue in the heart of Millionaire's Row. Established in 1954 and designed by the legendary architect Morris Lapidus, the hotel epitomizes a fusion of Golden Era glamour with modern luxury. As one of the most historically and architecturally significant hotels in Miami Beach, Fontainebleau continues to be an iconic destination where design, contemporary art, music, fashion, and technology converge to create a vibrant and unique guest experience. The hotel invites guests into a world where they can freely choose to play, shop, dine, spa, meet, or... Show More
Job Requirements
- High school education or equivalent
- Knowledge of health and safety regulations including sanitation, chemical usage, and fire procedures
- Understanding of HACCP food safety program
- Experience in kitchen operations and use of kitchen equipment
- Ability to work in a high volume, multi-unit kitchen environment
- Strong communication skills to work effectively with team members and management
- Willingness to maintain high levels of cleanliness and hygiene in workplace
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 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 preparing 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 cleanliness and hygiene of specific kitchen area
- Minimize food wastage by proper use of leftover food items under guidance of Chef de Partie or Sous Chef
- Pick up products from stores according to 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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