Garde Manger | Senior 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 Executive Sous Chef 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, includes but is not limited to the following:

   Ability to maintain a clean, neat and organized work environment

   Follow recipes, to increase or decrease recipe as needed.

   Display good knife skills. Season food properly.

   Follow all processes that are in place.

   Communicate will all internal customers efficiently

   Follow all rules and regulations in employee handbook properly

   Properly rotate product in walk in cooler

   Clean and maintain equipment properly

   Maintain and strictly abide by state sanitation/health regulations and hotel requirements HACCP

   Fill out Sous Chef schedule.

   Perform other duties as required.

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.  
• Culinary degree or equivalent work experience required.
• Five years relevant experience in a high quality, high volume, and multi-unit operations preferred.  Two years supervisory experience preferred.