Garde Manger - Sous Chef

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 all stations are properly set prior to service and make the necessary corrections if needed.8.         Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.9.         Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.10.       Schedule labor force and assign work for efficient use of equipment and personnel.11.       Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.12.       Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.13.       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.