Garde Manger | Sous Chef

FONTAINEBLEAU; Miami Beach (FL); On-site; USD 45,000 - 60,000; Full time

Job summary

A prestigious Miami Beach hotel seeks a dedicated culinary professional to support the Chef de Cuisine in overseeing food production and maintaining high standards of cleanliness. The role involves staff training, recipe development, and ensuring compliance with health regulations. Ideal candidates should have relevant culinary experience and strong supervisory skills to thrive in a fast-paced environment.

Qualifications

• Knowledge of HACCP standards and proper chemical usage.
• Relevant experience in high-volume operations preferred.
• Two years supervisory experience preferred.

Responsibilities

• Assist the Chef de Cuisine with food preparation and production.
• Monitor and ensure compliance with cleanliness and safety standards.
• Schedule labor and assign tasks for kitchen efficiency.

Skills

Knowledge of health and safety regulations

Ability to maintain relationships

Knowledge of kitchen equipment operations

Education

High school education or equivalent

Culinary or apprenticeship program preferred

Job description

Overview

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

Responsibilities

Responsible to assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.Examples of Duties, include but are not limited to the following:1. Oversee production and assist with the preparation of food.2. Create and revise all basic recipes with Chef de Cuisine.3. Act as liaison with restaurant managers and serving staff.4. Monitor occupancy forecasts to minimize waste and spoilage.5. Arrange and organize culinary staff for outside catering and buffet attendance.6. Provide recipes, training, and experience to all staff to adhere to the quality standards of thedepartment.7. Ensure all stations are properly set prior to service and make the necessary corrections if needed.8. Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical ControlPoint (HACCP) program.9. Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.10. Schedule labor force and assign work for efficient use of equipment and personnel.11. Ensure compliance by all culinary personnel with Company and departmental rules, policies, andprocedures.12. Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.13. Perform other related duties as assigned.

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.