Job Overview
Employment Type
Hourly
Work Schedule
Standard Hours
Benefits
Highly competitive hourly wage
full benefits package
Job Description
Fontainebleau Miami Beach stands as a beacon of luxury and architectural brilliance on the oceanfront of Collins Avenue, nestled in the heart of Miami's Millionaire's Row. This iconic hotel seamlessly blends the grandeur of its Golden Era origins with contemporary luxury, creating a truly unique and vibrant guest experience. Designed by the legendary architect Morris Lapidus and opened in 1954, Fontainebleau is heralded as one of Miami Beach's most historically and architecturally significant hotels, embodying Lapidus's vision of a theatrical stage where every guest plays a distinct and unique role.
Fontainebleau is renowned for merging striking design, contemporary art, music, fashion, and cutting-edge technology to cultivate an environment that invites guests to engage in diverse experiences — from shopping and dining to spa treatments and relaxation. Each day promises a fresh opportunity for guests to define their perfect moment, whether through socializing, entertainment, or personal rejuvenation. The hotel’s rich history and its commitment to modern innovation make it a landmark destination that beautifully honors its past while embracing the future.
As a respected establishment within the luxury hospitality industry, Fontainebleau offers a compelling workplace culture, emphasizing both employee development and guest satisfaction. The current opportunity is for a position that assists the Chef de Partie in managing day-to-day kitchen operations, ensuring high standards of cleanliness, food safety, and operational efficiency. With a competitive hourly wage and a comprehensive benefits package, this role is ideal for individuals passionate about culinary arts and eager to contribute to a premier kitchen environment.
This role demands a dedicated team player who supports kitchen preparation and maintenance with meticulous attention to detail. Responsibilities encompass preparing mise-en-place ahead of cooking, adhering strictly to HACCP (Hazard Analysis Critical Control Point) guidelines, maintaining cleanliness of kitchen equipment and workspaces, managing food wastage responsibly, assisting in inventory control, and performing other duties as assigned by the Chef de Partie or Sous Chef. The role is designed to support the culinary operations in a high-quality, high-volume setting, offering valuable experience for those seeking to advance their professional culinary career within a world-class hospitality venue.
Fontainebleau is renowned for merging striking design, contemporary art, music, fashion, and cutting-edge technology to cultivate an environment that invites guests to engage in diverse experiences — from shopping and dining to spa treatments and relaxation. Each day promises a fresh opportunity for guests to define their perfect moment, whether through socializing, entertainment, or personal rejuvenation. The hotel’s rich history and its commitment to modern innovation make it a landmark destination that beautifully honors its past while embracing the future.
As a respected establishment within the luxury hospitality industry, Fontainebleau offers a compelling workplace culture, emphasizing both employee development and guest satisfaction. The current opportunity is for a position that assists the Chef de Partie in managing day-to-day kitchen operations, ensuring high standards of cleanliness, food safety, and operational efficiency. With a competitive hourly wage and a comprehensive benefits package, this role is ideal for individuals passionate about culinary arts and eager to contribute to a premier kitchen environment.
This role demands a dedicated team player who supports kitchen preparation and maintenance with meticulous attention to detail. Responsibilities encompass preparing mise-en-place ahead of cooking, adhering strictly to HACCP (Hazard Analysis Critical Control Point) guidelines, maintaining cleanliness of kitchen equipment and workspaces, managing food wastage responsibly, assisting in inventory control, and performing other duties as assigned by the Chef de Partie or Sous Chef. The role is designed to support the culinary operations in a high-quality, high-volume setting, offering valuable experience for those seeking to advance their professional culinary career within a world-class hospitality venue.
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
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
- review recipe
- check and measure necessary ingredients
- wash, chop, and place ingredients in individual bowls
- retrieve and prepare for use all necessary equipment
- prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
- check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
- maintain the specific 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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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