Garde Manger | Sous Chef

Fontainebleau Miami Beach; Miami Beach (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

Fontainebleau Miami Beach is seeking a dedicated assistant to the Chef de Cuisine to help manage culinary operations and uphold high standards of food safety and quality. In this role, you will collaborate with staff, organize kitchen tasks, and oversee daily food preparation, ensuring an exceptional dining experience for guests. Ideal candidates will have culinary training, supervisory experience, and a passion for high-quality culinary arts.

Qualifications

• Knowledge of HACCP standards and regulations is essential.
• Two years of supervisory experience preferred in high-quality operations.
• Must achieve effective guest and staff relationships.

Responsibilities

• Oversee food production and assist with preparation.
• Train staff to uphold quality standards and manage kitchen resources.
• Ensure compliance with health regulations and company policies.

Skills

Knowledge of health and safety regulations

Knowledge of kitchen equipment operation

Ability to establish effective working relationships

Education

High school diploma or equivalent

Culinary or apprenticeship training

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 Cuisine with the day-to-day operations of the department and ensuring the overall quality of food production while maintaining high standards of cleanliness and sanitation in designated work areas. Examples of duties include, but are not limited to:

1. Oversee food production and assist with preparation.
2. Create and revise basic recipes in collaboration with the Chef de Cuisine.
3. Act as liaison with restaurant managers and serving staff.
4. Monitor occupancy forecasts to minimize waste and spoilage.
5. Organize culinary staff for outside catering and buffet service.
6. Provide recipes, training, and experience to staff to uphold quality standards.
7. Ensure all stations are properly set prior to service and make corrections as needed.
8. Handle, process, and store food in accordance with HACCP standards.
9. Maintain good customer relations, especially in public areas of the hotel.
10. Schedule labor, assign work efficiently, and manage resources.
11. Ensure compliance with company and departmental policies, rules, and procedures.
12. Plan, manage, and monitor work, including hiring, coaching, and building relationships.
13. Perform other related duties as assigned.

Qualifications

• Knowledge of health and safety regulations, sanitation, chemical usage, fire procedures, and HACCP.
• Knowledge of kitchen equipment operation.
• Ability to establish and maintain effective working relationships with management, staff, and guests.
• Understanding and compliance with policies, procedures, and safety instructions.
• High school diploma or equivalent; culinary or apprenticeship training preferred.
• Relevant experience in high-quality, high-volume, multi-unit operations preferred; two years supervisory experience preferred.