Chef de Partie - Lead Prep & HACCP in Luxury Kitchen

Fontainebleau Miami Beach; Miami Beach (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Fontainebleau Miami Beach is seeking a culinary professional to assist the Chef de Cuisine and Sous Chef in delivering high-quality dishes with attention to cleanliness and safety. In a luxury hotel setting on Collins Avenue, you will ensure proper station setup, staff training, and strict HACCP adherence.

Experience in high-volume, high-quality operations is preferred, with mandatory Food Safety Training. The role emphasizes teamwork with management and guests, and may involve taking on Chef

Qualifications

• High school education or equivalent; culinary or apprenticeship program preferred.
• Food Safety Employee Training is required.
• Two years of supervisory experience is preferred.

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 the necessary corrections if needed.
• Provide training and experience to staff to adhere to quality standards.
• Ensure food is handled, processed, and stored per HACCP guidelines.
• Maintain good customer relations, especially in public hotel areas.
• Report 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

HACCP knowledge

Health & safety knowledge

English literacy

Math skills

Customer service

Independent / self-motivated

Training experience (preferred)

Education

High school or equivalent

Culinary training or apprenticeship preferred

Job description

Fontainebleau Miami Beach is seeking a culinary professional to assist the Chef de Cuisine and Sous Chef in delivering high-quality dishes with attention to cleanliness and safety. In a luxury hotel setting on Collins Avenue, you will ensure proper station setup, staff training, and strict HACCP adherence.

Experience in high-volume, high-quality operations is preferred, with mandatory Food Safety Training. The role emphasizes teamwork with management and guests, and may involve taking on Chef