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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
training programs
Job Description
Fontainebleau Miami Beach is an iconic oceanfront hotel situated on Collins Avenue in the heart of Millionaire's Row, Miami Beach. Renowned for its rich history and architectural significance, the hotel was originally designed by the legendary architect Morris Lapidus and opened in 1954. Combining Golden Era glamour with modern luxury, Fontainebleau has been reimagined as a vibrant destination where design, contemporary art, music, fashion, and technology merge to create an unforgettable guest experience. The hotel invites guests to enjoy a wide range of activities including playing, shopping, dining, spa services, socializing, or simply relaxing, catering to all preferences of a... Show More
Job Requirements
- High school education or equivalent
- completion of culinary or apprenticeship program preferred
- relevant experience in a high volume and multi-unit operations preferred
- two years supervisory experience preferred
- knowledge of health and safety regulations
- ability to manage kitchen equipment
- excellent interpersonal skills
- adherence to company policies and procedures
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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