Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional Development
Job Description
Fontainebleau Miami Beach is a world-renowned luxury hotel located on the oceanfront of Collins Avenue in the heart of Millionaire's Row. Established in 1954 and designed by the legendary architect Morris Lapidus, this iconic hotel represents a spectacular blend of Golden Era glamour and modern luxury. It stands as one of the most historically and architecturally significant hotels on Miami Beach, renowned for its striking design, contemporary art, music, fashion, and technology. Fontainebleau creates a vibrant and dynamic guest experience that merges all these elements into an unforgettable stay where guests can play, shop, dine, relax, spa, or socialize according to their individual preferences. The hotel continues to reinvent Lapidus's original vision, acting as a stage where every guest plays a unique part, making each visit memorable and distinctive.
The role being offered is a culinary position aimed at assisting the Chef de Cuisine and Sous Chef with the preparation and presentation of high-quality food. The ideal candidate will play a crucial role in maintaining the exceptional standards of Fontainebleau's food services, ensuring both customer satisfaction and profitability. This position involves not only food preparation but also upholding cleanliness and sanitation standards in the designated kitchen areas. The candidate will be expected to contribute to a harmonious kitchen environment, overseeing food handling practices in compliance with the Hazard Analysis Critical Control Point (HACCP) program to maintain safety and quality across all food products. Furthermore, this role requires fostering excellent customer relations, especially when interacting with guests in public areas of the hotel, reflecting the high standards of the Fontainebleau brand. The position also includes responsibilities such as training kitchen staff, ensuring proper station setup before service, managing waste efficiently, and stepping in to fulfill Chef de Cuisine or Sous Chef duties when necessary. It is an excellent opportunity for culinary professionals who wish to be part of a prestigious hotel where tradition meets innovation, offering a chance to contribute to and grow within a celebrated hospitality environment.
The role being offered is a culinary position aimed at assisting the Chef de Cuisine and Sous Chef with the preparation and presentation of high-quality food. The ideal candidate will play a crucial role in maintaining the exceptional standards of Fontainebleau's food services, ensuring both customer satisfaction and profitability. This position involves not only food preparation but also upholding cleanliness and sanitation standards in the designated kitchen areas. The candidate will be expected to contribute to a harmonious kitchen environment, overseeing food handling practices in compliance with the Hazard Analysis Critical Control Point (HACCP) program to maintain safety and quality across all food products. Furthermore, this role requires fostering excellent customer relations, especially when interacting with guests in public areas of the hotel, reflecting the high standards of the Fontainebleau brand. The position also includes responsibilities such as training kitchen staff, ensuring proper station setup before service, managing waste efficiently, and stepping in to fulfill Chef de Cuisine or Sous Chef duties when necessary. It is an excellent opportunity for culinary professionals who wish to be part of a prestigious hotel where tradition meets innovation, offering a chance to contribute to and grow within a celebrated hospitality environment.
Job Requirements
- high school education or equivalent
- knowledge of health and safety, sanitation, chemical usage, fire procedures, and HACCP
- knowledge of kitchen equipment operations
- ability to work well with management, staff, and guests
- experience in food preparation and kitchen 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 effective working relationships 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 necessary corrections
- provide training and experience to staff to adhere to quality standards
- ensure food is handled, processed, and stored according to HACCP program
- maintain good customer relations especially in public areas
- report questionable product concerns to chef de cuisine or sous chef
- assume chef de cuisine and sous chef responsibilities during absence
- perform other related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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