Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $19.00 - $24.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional Development
Job Description
Fontainebleau Miami Beach stands as an iconic symbol of Golden Era glamour intertwined with modern luxury. Founded in 1954 by the legendary architect Morris Lapidus, the hotel remains not only one of the most historically and architecturally significant hotels in Miami Beach but also a grand stage where guests can partake in an exceptional experience. Located on the oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach has long been recognized for its striking design, contemporary art, fashion, music, and cutting-edge technology that merge to create vibrant and dynamic guest interactions. The hotel is celebrated for redefining... Show More
Job Requirements
- High school education or equivalent
- Culinary or apprenticeship program 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 or apprenticeship program preferred
Job Duties
- Assist with the preparation and display of high quality foods as established by the Chef de Cuisine
- Ensure all stations are properly set prior to service and make the necessary corrections if needed
- Provide training and experience to staff to adhere to the quality standards of the department
- Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
- Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
- Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
- Assume Chef de Cuisine and Sous Chef responsibilities during absence
- Perform other related duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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