Cafe 54 | Commis I - Line Cook ($22.00/hr)

Fontainebleau Miami Beach; Miami Beach (FL); On-site; USD 35,000 - 50,000; Full time

Job summary

A leading hotel in Miami Beach seeks a Chef de Partie to assist with daily kitchen operations, ensuring high standards of cleanliness and food safety. Ideal candidates will possess culinary training and experience in high-volume environments, contributing to a dynamic team atmosphere.

Qualifications

• Knowledge of HACCP guidelines and sanitation practices.
• Experience in high-quality, high-volume, multi-unit operations preferred.

Responsibilities

• Assist the Chef de Partie with daily operations.
• Maintain high standards of cleanliness and sanitation.
• Prepare mise-en-place for cooking.

Skills

Knowledge of health and safety regulations

Knowledge of kitchen equipment operation

Ability to work effectively with management, staff, and guests

Education

High school diploma or equivalent

Culinary training or apprenticeship

Job description

Overview

"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 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 considered the most significant building of Lapidus' career.

Responsibilities

Responsible for assisting the Chef de Partie with the daily operations while maintaining high standards of cleanliness and sanitation in designated work areas.

Examples of Duties, includes but is not limited to the following:

1. Prepare mise-en-place in advance of cooking: review recipe; check and measure ingredients; wash, chop, and place ingredients in bowls; retrieve and prepare equipment.
2. Handle food according to HACCP guidelines.
3. Check and clean refrigerators, trolleys, utensils, and kitchen equipment daily.
4. Maintain a clean and hygienic kitchen area.
5. Use leftover food items properly to minimize wastage under supervision.
6. Pick up products from stores following HACCP and company policies.
7. Assist with daily inventory and requisitions, providing par levels to the Chef de Partie.
8. Perform other duties as assigned.

Qualifications

• Knowledge of health and safety regulations, sanitation, chemical usage, fire procedures, and HACCP.
• Knowledge of kitchen equipment operation.
• Ability to work effectively with management, staff, and guests.
• High school diploma or equivalent; culinary training or apprenticeship preferred.
• Experience in high-quality, high-volume, multi-unit operations preferred.