Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.00 - $28.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement plans
Employee Discounts
Job Description
Fontainebleau Miami Beach is an iconic oceanfront resort located on Collins Avenue in the heart of Millionaire's Row, Miami Beach. Since its grand opening in 1954, this legendary hotel has been recognized as one of the most historically and architecturally significant landmarks in the area. Originally designed by the celebrated architect Morris Lapidus, Fontainebleau has always been synonymous with luxury, glamour, and innovation. Today, it continues to blend Golden Era charm with contemporary sophistication, offering guests an immersive experience rich in design, art, music, fashion, and cutting-edge technology. This vibrant, multifaceted resort invites visitors to indulge in a world where... Show More
Job Requirements
- Culinary degree or equivalent work experience
- At least 5 years relevant experience in high quality, high volume, multi-unit operations preferred
- Two years supervisory experience preferred
- Knowledge of health and safety, sanitation, chemical usage, fire procedures, and HACCP requirements
- Ability to read, write and understand English
- Ability to perform basic and intermediate math skills
- Food safety employee training
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 read, write, and understand English
- Ability to perform basic/intermediate math skills
- Ability to establish and maintain an effective working relationship with management, staff, and guests
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
- Culinary degree or equivalent work experience required
- At least 5 years experience of relevant experience in a high quality, high volume, and multi-unit operations preferred
- Two years supervisory experience preferred
- Food safety employee training required
Job Duties
- Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef
- Provide recipes, training and experience to all staff so as to improve on all things where possible
- To relay any information from the kitchen or to the kitchen that is relevant to the daily operation of the department through daily briefings or staff meetings
- Maintain high standards of appearance and good personal hygiene
- To be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP
- To develop, help, and give support to colleagues so they will in turn develop on a professional level
- To ensure that you report to work on time as per culinary department schedules
- Report any sickness or absence from work using the correct procedures
- Ensure that the staff maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service
- Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues
- To maintain a good work environment by following up defects using the correct and proper procedures and also striving to improve the work environment by making sure we have the correct tools for the job
- To set and maintain a very high food standard for all colleagues to aspire to and learn from
- Perform other job duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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