Banquet | Chef de Partie

Fontainebleau Miami Beach; Miami Beach (FL); On-site; USD 42,000 - 64,000; Full time

Job summary

Fontainebleau Miami Beach is seeking a seasoned Kitchen Supervisor to support the Chef de Cuisine in delivering high-quality foods across all stations. You will ensure proper station setup, HACCP compliance, and maintain exceptional guest relations in public areas.

The role requires at least a high school education or equivalent, culinary training or apprenticeship preferred, and prior supervisory experience in a busy, high-volume kitchen. No relocation required.

Qualifications

• Must read, write, and understand English.
• Experience in high-volume, multi-unit operations preferred.
• Food Safety Employee Training is required.

Responsibilities

• Assist with the preparation and display of high-quality foods as established by the Chef de Cuisine.
• Ensure all stations are properly set prior to service and make necessary corrections if needed.
• Provide training and experience to staff to adhere to the quality standards of the department.
• Ensure food is handled, processed, and stored in accordance with HACCP.
• Maintain good customer relations in public hotel areas.
• Report any questionable product concerns to maximize utilization and minimize waste.
• Assume Chef de Cuisine and Sous Chef responsibilities during absence.
• Perform other related duties as assigned.

Skills

English literacy

HACCP knowledge

Training experience

Independent work

Education

High school diploma or equivalent

Culinary training or apprenticeship program

Job description

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART."

• Morris Lapidus

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Essential Functions

• Assist with the preparation and display of high-quality foods as established by the Chef de Cuisine.
• Ensure all stations are properly set prior to service and make the necessary corrections if needed.
• Provide training and experience to 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.
• Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste.
• Assume Chef de Cuisine and Sous Chef responsibilities during absence.
• Perform other related duties as assigned.

Candidate Requirements

SKILLS AND KNOWLEDGE

• 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 with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
• Able to work independently. Focused on delivering results and providing superior customer service.
• Previous training experience is preferred.

Education And Experience

• High school education or equivalent. Culinary or apprenticeship program preferred.
• Relevant experience in high quality, high volume, and multi-unit operations preferred. Two years of supervisory experience is preferred.
• Food Safety Employee Training is required.

WORK ENVIRONMENT

Work is performed in the kitchen locations of the property. Exposure to chemical cleaning solvents. Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

PHYSICAL DEMANDS

Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. Ability to work in confined spaces. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.