Pastry | Junior Sous Chef

Fontainebleau Miami Beach; Miami Beach (FL); On-site; USD 35,000 - 65,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a dedicated culinary professional to assist in the daily operations of a high-end kitchen. This role involves overseeing food production, maintaining high standards of cleanliness, and ensuring compliance with health and safety regulations. The ideal candidate will have a passion for culinary excellence and a commitment to delivering exceptional guest experiences. Join a vibrant team where your contributions will enhance the dining experience at a historic and architecturally significant hotel, known for its blend of glamour and modern luxury.

Qualifications

• Knowledge of health and safety regulations and HACCP.
• Ability to maintain effective working relationships with all parties.

Responsibilities

• Assist Chef de Cuisine in daily operations and food quality.
• Oversee food production and assist with recipe creation.
• Ensure compliance with cleanliness and sanitation standards.

Skills

Knowledge of HACCP

Kitchen equipment operations

Customer relations

Sanitation and safety procedures

Effective communication

Education

High school education

Culinary or apprenticeship program

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 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 the department.
7. Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
8. Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
9. Ensure compliance by all culinary personnel 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 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.