Vida | Sushi Chef de Partie

Fontainebleau Miami Beach; Miami Beach (FL); On-site; USD 25,000 - 39,000; Full time

Job summary

Fontainebleau Miami Beach seeks a Kitchen Cook to assist the Chef de Cuisine and Sous Chef in preparing high-quality foods within a premier oceanfront hotel.

You will ensure stations are ready for service, train staff, and uphold HACCP and sanitation standards to deliver exceptional guest experiences in a luxury setting.

Qualifications

• Experience in producing high quality foods in a kitchen.
• Knowledge of HACCP and kitchen sanitation practices.
• Ability to train and mentor kitchen staff.
• Strong understanding of food handling and safety.
• Experience working in a luxury hotel or fine dining setting.

Responsibilities

• Assist with the preparation and display of high quality foods as established by the Chef de Cuisine.
• Ensure all stations are properly set prior to service and make necessary corrections.
• Provide training and experience to staff to adhere to the quality standards of the department.
• Ensure food is handled, processed, and stored in accordance with HACCP.
• Maintain good customer relations in the public areas of the hotel.
• Report any questionable product concerns to the Chef de Cuisine or Sous Chef.
• Assume Chef de Cuisine and Sous Chef responsibilities during absence.
• Perform other related duties as assigned.
• Knowledge of health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Establish and maintain an effective working relationship with management, staff, and guests.

Skills

Food preparation

Kitchen sanitation

HACCP knowledge

Staff training

Food handling

Health & safety

Education

High school diploma or equivalent

Culinary apprenticeship

Job description

"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.

Responsible to assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.

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

• Assist with the preparation and display of high quality foods as established by the Chef de Cuisine.
• Ensure all stations are properly set prior to service and make the necessary corrections if needed.
• Provide training and experience to staff to adhere to the quality standards of the department.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste.
• Assume Chef de Cuisine and Sous Chef responsibilities during absence.
• Perform other related duties as assigned.
• 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 or apprenticeship program preferred.