Fresh | Chef de Cuisine

Fontainebleau Miami Beach; Miami Beach (FL); Presencial; USD 70.000 - 90.000; Jornada completa

Descripción de la vacante

Fontainebleau Miami Beach is seeking a Chef de Cuisine to assist in day-to-day kitchen operations. You will design outlet menus with the Executive Chef, train staff, ensure HACCP compliance, and uphold cleanliness and safety standards across public hotel areas.

Experience of five years as a Chef de Cuisine in high-volume settings is preferred, with strong leadership and teamwork abilities to coordinate with multiple departments and maintain exceptional guest relations.

Formación

• High school education or equivalent; culinary or apprenticeship program required.
• Five years’ experience as a chef de cuisine preferred; experience in high quality, high volume operations.
• Food Safety Employee Training is required.

Responsabilidades

• Design and implement menus for the outlet as established by the Executive Chef.
• Provide recipes, training, and experience to all staff.
• Ensure food is handled, processed, and stored in accordance with HACCP.
• Maintain good customer relations, especially in public hotel areas.
• Coordinate with other departments regarding menu implementation or banquets.
• Schedule labor force and assign work for efficient use of equipment and personnel.
• Ensure compliance with company and departmental rules and procedures.
• Plan, manage, and monitor work as well as hiring, coaching staff, and building relationships.
• Perform other related duties as assigned.

Conocimientos

Health & safety knowledge

Sanitation knowledge

HACCP knowledge

English literacy

Math skills

Interpersonal skills

Policies & procedures compliance

Educación

High school or equivalent

Culinary/apprenticeship program

Herramientas

Kitchen equipment operations

Descripción del empleo

\"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.
Responsible for assisting the Executive Chef with the day-to-day running of the department and being responsible for the outlet and overall quality of products produced while maintaining a high standard of cleanliness and sanitation in designated work areas.

Essential Functions

• Design and implement menus for the particular outlet as established by the Executive Chef.
• Provide recipes, training, and experience to all staff.
• 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.
• Coordinate with other departments regarding menu implementation or banquets.
• Schedule labor force and assign work for efficient use of equipment and personnel.
• Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
• Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.
• Perform other related duties as assigned.
• 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.

Education And Experience

• High school education or equivalent. Culinary or apprenticeship program required.
• Relevant experience in high quality, high volume, and multi-unit operations preferred. Five years’ experience as a chef de cuisine 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 a 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.