Vida | Commis I - Line Cook

Fontainebleau Miami Beach; Miami Beach (FL); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Commis I - Line Cook to join their dynamic kitchen team. This entry-level role offers the opportunity to work in a vibrant environment where culinary excellence meets exceptional guest service. As part of a renowned hotel, you will assist in daily kitchen operations, ensuring high standards of cleanliness and food safety. Join a team that values creativity and collaboration, and be part of an iconic venue that redefines luxury dining on Miami Beach. If you are eager to grow your culinary skills in a fast-paced setting, this is the perfect opportunity for you.

Qualifications

• Experience in high-volume, high-quality culinary operations.
• Ability to maintain cleanliness and adhere to safety regulations.

Responsibilities

• Assist Chef de Partie with daily operations and food preparation.
• Maintain cleanliness and organization of kitchen and equipment.

Skills

Food Preparation

Cleanliness and Sanitation

Inventory Management

Team Collaboration

Education

High School Diploma

Culinary Training

Tools

Kitchen Equipment

HACCP Guidelines

Job description

Join to apply for the Vida | Commis I - Line Cook role at Fontainebleau Miami Beach.

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"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. It is 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 can play, shop, dine, spa, meet, or 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 include, but are not limited to:

• Assist the Chef de Partie with daily operations, maintaining high standards of cleanliness and sanitation.
• Prepare mise-en-place, review recipes, measure ingredients, wash, chop, and organize ingredients and equipment.
• Handle food according to HACCP guidelines.
• Maintain cleanliness of refrigerators, utensils, and kitchen equipment daily.
• Keep the kitchen area hygienic and organized.
• Use leftover food items efficiently to minimize waste under supervision.
• Pick up products from stores following HACCP and company policies.
• Assist with inventory and requisitions, providing daily par levels to the Chef de Partie.
• Perform other related duties as assigned.
• Adhere to health, safety, sanitation, and chemical handling regulations, including fire procedures and HACCP.
• Operate all kitchen equipment safely and effectively.
• Establish and maintain effective working relationships with management, staff, and guests.

Minimum qualifications:

• High school diploma or equivalent; culinary training or apprenticeship preferred.
• Relevant experience in high-volume, high-quality, multi-unit operations is preferred.

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industry

• Hospitality