Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $19.00 - $24.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training opportunities
Meal allowance
Job Description
Fontainebleau Miami Beach is an iconic oceanfront hotel located on Collins Avenue, in the prestigious area known as Millionaire's Row. Established in 1954 and designed by the legendary architect Morris Lapidus, Fontainebleau is celebrated for its blend of Golden Era glamour and modern luxury, creating a timeless and unforgettable destination for guests from around the world. Over the years, it has become known for its striking design, contemporary art installations, vibrant music scene, high fashion offerings, and cutting-edge technology, all combining to offer a unique and dynamic guest experience. The hotel serves as more than just a place to stay—it's... 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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