La Cote | Senior Sous Chef
About the Role
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.
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 considered the most significant building of Lapidus' career.
You will assist the Chef de Cuisine with the day-to-day running of the department, ensuring the overall quality of foods produced while maintaining high standards of cleanliness and sanitation in designated work areas.
Responsibilities
- Ability to maintain a clean, neat, and organized work environment
- Follow recipes, increasing or decreasing quantities as needed
- Display good knife skills and properly season food
- Follow all established processes and communicate efficiently with internal customers
- Adhere to all rules and regulations in the employee handbook
- Properly rotate product in walk-in coolers
- Clean and maintain equipment according to standards
- Maintain and strictly abide by state sanitation, health regulations, and hotel requirements (HACCP)
- Fill out the Sous Chef schedule
- Perform other duties as required
Requirements
- 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 effective working relationships with management, staff, and guests
- Culinary degree or equivalent work experience required
- Five years of relevant experience in a high-quality, high-volume, and multi-unit operation preferred
- Two years of supervisory experience preferred