Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $20.00
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Training and development opportunities
Retirement Plan
Job Description
Fontainebleau Miami Beach is a world-renowned luxury hotel situated on the oceanfront of Collins Avenue in the heart of Millionaire's Row. Established in 1954 and designed by the legendary architect Morris Lapidus, Fontainebleau is a stunning example of Golden Era glamour blended with modern luxury. It is celebrated as one of the most historically and architecturally significant hotels on Miami Beach and continues to be a leading destination for guests seeking an extraordinary hospitality experience. The hotel offers a dynamic environment where design, contemporary art, music, fashion, and cutting-edge technology merge to create a unique and vibrant guest experience. Fontainebleau... Show More
Job Requirements
- High school education or equivalent
- Knowledge of health and safety regulations, sanitation, and HACCP
- Ability to work in a fast-paced kitchen environment
- Strong teamwork and communication skills
- Attention to detail and cleanliness
- Preferred culinary training or apprenticeship
- Relevant experience in high volume kitchen operations
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 training or accredited apprenticeship program preferred
- Relevant experience in high quality, high volume, and multi-unit operations preferred
Job Duties
- Prepare mise-en-place in advance of cooking process including reviewing recipes, checking and measuring ingredients, washing, chopping, and placing ingredients in bowls, and preparing 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 daily
- Maintain the specific kitchen area clean and hygienic
- Make proper use of leftover food items to minimize wastage under guidance
- Pick up products from stores following HACCP guidelines and company policies
- Assist with daily inventory of assigned station for requisitions and provide daily par levels to Chef de Partie
- Perform other related duties as assigned
Job Location
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