La Cote | Commis I - Line Cook

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.

 

We provide a highly competitive hourly wage along with a full benefits package.

Responsibilities

Responsible for assisting the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.

 

ESSENTIAL FUNCTIONS

 

Prepare mise-en-place in advance of the cooking process:  review recipes; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment.

Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines. 

Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.

Maintain the specific kitchen area clean and hygienic.

Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.

Pick up products from stores in accordance with HACCP guidelines and Company policies.

Assist with daily inventory of assigned stations for daily requisitions and provide daily par levels to Chef de Partie.

Perform other related duties as assigned.           

Qualifications

• CANDIDATE REQUIREMENTS

  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 training or an accredited apprenticeship program is preferred.
  • Relevant experience in high quality, high volume, and multi-unit operations 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.