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
Job Description
Fontainebleau Miami Beach is an iconic oceanfront resort located on Collins Avenue in the heart of Millionaire's Row. Originally opened in 1954 and designed by the legendary architect Morris Lapidus, the hotel is a spectacular blend of Golden Era glamour and modern luxury. Fontainebleau is renowned for its striking design, contemporary art, cutting-edge music, and fashion, all merged with advanced technology to create a vibrant and immersive guest experience. It stands as one of the most historically and architecturally significant hotels on Miami Beach, reinventing the original vision of Morris Lapidus — a stage where everyone plays their unique part.... 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 maintain cleanliness and hygiene in kitchen areas
- Ability to follow HACCP guidelines and company policies
- Ability to work full-time hours consistently
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 recipes, checking and measuring ingredients, washing, chopping, and placing ingredients in individual bowls, and preparing necessary equipment
- Prepare and handle food according to HACCP program guidelines
- Check and clean refrigerators, trolleys, utensils, and kitchen equipment daily
- Maintain designated 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 Location
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