Chef de Cuisine

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 for assisting the Executive Chef with the day-to-day running of the department and being responsible for the outlet and overall quality of products produced while maintaining a high standard of cleanliness and sanitation in designated work areas.

ESSENTIAL FUNCTIONS

Design and implement menus for the particular outlet as established by the Executive Chef.

Provide recipes, training, and experience to all staff.

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.

Coordinate with other departments regarding menu implementation or banquets.

Schedule labor force and assign work for efficient use of equipment and personnel.

Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.

Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.

Perform other related duties as assigned. 

Qualifications

• SKILLS AND KNOWLEDGE

  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations. 
  • Ability to read, write, and understand English. 
  • Ability to perform basic/intermediate math skills. 
  • Ability to establish and maintain an effective working relationship with management, staff, and guests. 
  • Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. 

  EDUCATION AND EXPERIENCE

  • High school education or equivalent.  Culinary or apprenticeship program required.
  • Relevant experience in high quality, high volume, and multi-unit operations preferred.  Five years’ experience as a chef de cuisine preferred.
  • Food Safety Employee Training is required.

  WORK ENVIRONMENTWork is performed in the kitchen locations of the property.  Exposure to chemical cleaning solvents.  Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

  PHYSICAL DEMANDSRequires mobility.  Ability to grasp, lift, move, or push goods on a cart/truck weighing a maximum of 100 pounds.  Ability to work in confined spaces.  Sense of smell, taste, touch, and sound.  Eye/hand coordination and manual dexterity.  Ability to distinguish letters, symbols, and colors.  Normal vision and hearing range.