Vida | Commis I - Line Cook

FONTAINEBLEAU; Miami Beach (FL); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a vibrant and historic hotel known for its luxurious atmosphere and culinary excellence. As a vital member of the kitchen team, you will assist in daily operations while ensuring high standards of cleanliness and food safety. This role offers a unique opportunity to work in a dynamic environment where creativity and quality are paramount. If you have a passion for culinary arts and a desire to contribute to a memorable guest experience, this position is perfect for you. Bring your skills to a renowned establishment and play your part in crafting exceptional dining experiences.

Qualifications

• Knowledge of HACCP and health regulations is essential.
• Culinary training preferred for high-quality food preparation.

Responsibilities

• Assist Chef de Partie with daily kitchen operations.
• Maintain cleanliness and sanitation in work areas.
• Prepare ingredients and handle food according to guidelines.

Skills

HACCP knowledge

Food preparation

Sanitation practices

Inventory management

Kitchen equipment operation

Effective communication

Education

High school education or equivalent

Culinary training or apprenticeship

Tools

Kitchen utensils

Refrigeration 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 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 Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.

Examples of Duties, includes but is not limited to the following:

1. Prepare mise-en-place in advance of cooking process: review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment.
2. Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines.
3. Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.
4. Maintain the specific kitchen area clean and hygienic.
5. Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.
6. Pick up products from stores in accordance with HACCP guidelines and Company policies.
7. Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie.
8. 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.
• High school education or equivalent. Culinary training or accredited apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.