Hakkasan | Junior Sous Chef

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

Job summary

Fontainebleau Miami Beach seeks a Culinary Supervisor to assist in managing kitchen operations and maintaining high standards of food quality and cleanliness. This role involves overseeing food production, training staff, and ensuring compliance with health and safety regulations. Ideal candidates will have experience in high-volume settings and a culinary background.

Qualifications

• Knowledge of HACCP and sanitation procedures.
• Experience in high-quality, high-volume operations preferred.
• Two years supervisory experience preferred.

Responsibilities

• Assist the Chef de Cuisine with daily department operations.
• Monitor and ensure food quality and sanitation standards.
• Organize culinary staff for catering and buffet events.

Skills

Knowledge of health and safety

Ability to establish relationships

Education

High school education or equivalent

Culinary or apprenticeship program

Tools

Kitchen equipment

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 running of the department and ensuring the 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:

1. Oversee production and assist with the preparation of food.
2. Create and revise all basic recipes 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. 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 the department.
7. Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
8. Maintain good customer relations, especially when working in public areas of the hotel.
9. Ensure all culinary personnel comply with company and departmental rules, policies, and procedures.
10. 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 effective working relationships with management, staff, and guests.
• Knowledge, understanding, and compliance with 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 high-quality, high-volume, multi-unit operations preferred; two years supervisory experience preferred.