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Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Meal allowance
Job Description
Fontainebleau Miami Beach is an iconic luxury hotel located on oceanfront Collins Avenue, nestled in the prestigious Millionaire's Row. Established in 1954 and designed by the legendary architect Morris Lapidus, Fontainebleau is renowned for its spectacular blend of Golden Era glamour and modern luxury. The hotel stands as one of the most historically and architecturally significant landmarks on Miami Beach, widely recognized for reinventing the original vision of Lapidus. Fontainebleau offers a vibrant guest experience where design, contemporary art, music, fashion, and technology converge to create a dynamic and hospitable environment. Guests are encouraged to immerse themselves in a world... 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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