La Cote | Chef de Partie

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 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.

 

ESSENTIAL FUNCTIONS

 

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.                

 

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. 
  • Able to work independently. Focused on delivering results and providing superior customer service.
  • Previous training experience is preferred.

   

  EDUCATION AND EXPERIENCE

  • High school education or equivalent.  Culinary or apprenticeship program preferred.
  • Relevant experience in high quality, high volume, and multi-unit operations preferred.  Two years of supervisory experience is 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 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.