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 perfect day.
The role offered is for a culinary position assisting the Chef de Cuisine in the day-to-day operations of the kitchen department. This position focuses on maintaining the highest standards of food quality, cleanliness, and sanitation. The successful candidate will have a crucial role in overseeing food production, ensuring recipes meet quality standards, and maintaining excellent coordination with both kitchen and front-of-house staff. Additionally, this role emphasizes the importance of food safety through compliance with the Hazard Analysis Critical Control Point (HACCP) program and ensuring that kitchen operations conform to health and safety regulations.
The culinary assistant will also be instrumental in managing staffing for special events such as outside catering and buffets, providing training, and fostering a collaborative working environment. This opportunity offers experience in a high-profile, fast-paced luxury hotel kitchen, blending traditional culinary standards with innovative dining experiences. It is ideal for candidates who thrive in high-volume, multi-unit operations and who are committed to delivering excellence in both kitchen performance and guest satisfaction. The role contributes directly to the ongoing legacy of Fontainebleau by supporting a stage where every individual involved plays their unique part in creating an extraordinary guest journey.
The role offered is for a culinary position assisting the Chef de Cuisine in the day-to-day operations of the kitchen department. This position focuses on maintaining the highest standards of food quality, cleanliness, and sanitation. The successful candidate will have a crucial role in overseeing food production, ensuring recipes meet quality standards, and maintaining excellent coordination with both kitchen and front-of-house staff. Additionally, this role emphasizes the importance of food safety through compliance with the Hazard Analysis Critical Control Point (HACCP) program and ensuring that kitchen operations conform to health and safety regulations.
The culinary assistant will also be instrumental in managing staffing for special events such as outside catering and buffets, providing training, and fostering a collaborative working environment. This opportunity offers experience in a high-profile, fast-paced luxury hotel kitchen, blending traditional culinary standards with innovative dining experiences. It is ideal for candidates who thrive in high-volume, multi-unit operations and who are committed to delivering excellence in both kitchen performance and guest satisfaction. The role contributes directly to the ongoing legacy of Fontainebleau by supporting a stage where every individual involved plays their unique part in creating an extraordinary guest journey.
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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