Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
Fontainebleau Miami Beach is an iconic luxury hotel that beautifully blends the glamour of the Golden Era with contemporary elegance and modern luxury. Located on the oceanfront of Collins Avenue in Miami Beach's prestigious Millionaire's Row, Fontainebleau is one of the most historically and architecturally significant hotels in the area. Originally designed by the legendary architect Morris Lapidus and opened in 1954, this landmark hotel reinvents the original vision of its creator by offering guests an immersive experience where design, contemporary art, music, fashion, and technology merge seamlessly. The hotel invites guests to enjoy a vibrant environment where they can play, shop, dine, relax, and experience impeccable service — all within a stunning oceanfront setting.
Fontainebleau Miami Beach is well-known for its cutting-edge approach to hospitality and its commitment to delivering an unmatched guest experience. Its enduring appeal lies in its unique combination of historic charm and innovation, making it a world-class destination for travelers seeking both comfort and excitement. As a member of the team here, employees become part of a legacy that places high value on creativity, excellence, and guest satisfaction.
The role of Assistant Chef de Cuisine at Fontainebleau Miami Beach is a vital position within the culinary department. This role supports the Chef de Cuisine in managing the day-to-day operations of the kitchen and ensuring the highest quality of food production. The Assistant Chef de Cuisine contributes significantly to maintaining the culinary standards that Fontainebleau is renowned for, which includes overseeing food preparation, ensuring proper sanitation, and upholding safety standards. The position demands a strong leader who can effectively coordinate kitchen staff, liaise with restaurant managers, and assist with multiple culinary functions, including recipe development and outside catering.
In this role, the Assistant Chef de Cuisine will play a key part in aligning the culinary output with the hotel's brand promise by ensuring that all dishes meet the established quality and presentation standards. This position will also require proactive management of food inventory, reducing waste, and maintaining compliance with health and safety regulations, like the Hazard Analysis Critical Control Point (HACCP) program. The successful candidate will foster good relationships with both staff and guests, ensuring an inviting and professional kitchen environment. This role is ideal for someone who thrives in a fast-paced, high-volume culinary setting and is passionate about culinary arts and hospitality excellence.
Fontainebleau Miami Beach is well-known for its cutting-edge approach to hospitality and its commitment to delivering an unmatched guest experience. Its enduring appeal lies in its unique combination of historic charm and innovation, making it a world-class destination for travelers seeking both comfort and excitement. As a member of the team here, employees become part of a legacy that places high value on creativity, excellence, and guest satisfaction.
The role of Assistant Chef de Cuisine at Fontainebleau Miami Beach is a vital position within the culinary department. This role supports the Chef de Cuisine in managing the day-to-day operations of the kitchen and ensuring the highest quality of food production. The Assistant Chef de Cuisine contributes significantly to maintaining the culinary standards that Fontainebleau is renowned for, which includes overseeing food preparation, ensuring proper sanitation, and upholding safety standards. The position demands a strong leader who can effectively coordinate kitchen staff, liaise with restaurant managers, and assist with multiple culinary functions, including recipe development and outside catering.
In this role, the Assistant Chef de Cuisine will play a key part in aligning the culinary output with the hotel's brand promise by ensuring that all dishes meet the established quality and presentation standards. This position will also require proactive management of food inventory, reducing waste, and maintaining compliance with health and safety regulations, like the Hazard Analysis Critical Control Point (HACCP) program. The successful candidate will foster good relationships with both staff and guests, ensuring an inviting and professional kitchen environment. This role is ideal for someone who thrives in a fast-paced, high-volume culinary setting and is passionate about culinary arts and hospitality excellence.
Job Requirements
- High school education or equivalent
- 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
- relevant experience in a high quality, high volume, and multi-unit operations preferred
- two years supervisory experience 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
- knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
- high school education or equivalent
- culinary or apprenticeship program preferred
- relevant experience in a high quality, high volume, and multi-unit operations preferred
- two years supervisory experience preferred
Job Duties
- Oversee production and assist with the preparation of food
- create and revise all basic recipes with Chef de Cuisine
- act as liaison with restaurant managers and serving staff
- monitor occupancy forecasts to minimize waste and spoilage
- arrange and organize culinary staff for outside catering and buffet attendance
- provide recipes, training, and experience to all 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
- ensure compliance by all culinary personnel with company and departmental rules, policies, and procedures
- perform other related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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