Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $20.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Employee wellness programs
Job Description
Fontainebleau Miami Beach is a world-renowned oceanfront luxury hotel situated on the iconic Collins Avenue in the heart of Millionaire's Row. Opened in 1954, it is a historically and architecturally significant landmark, designed by the legendary architect Morris Lapidus. Known for its spectacular blend of Golden Era glamour and modern luxury, Fontainebleau continues to embody Lapidus' vision by creating a dynamic and vibrant guest experience. The hotel seamlessly integrates striking design, contemporary art, music, fashion, and technology, making it a place where guests can enjoy shopping, dining, spa services, social events, or relaxing moments according to their personal preferences. Fontainebleau... Show More
Job Requirements
- High school education or equivalent
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HACCP
- Ability to establish and maintain an effective working relationship with management, staff, and guests
- Knowledge of all kitchen equipment operations
- 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
- 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 guidance of 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 Location
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