Chef de Cuisine Tournant - Join the Team!

Fontainebleau Miami Beach is a prestigious oceanfront hotel located on Collins Avenue in the heart of Millionaire's Row, Miami Beach. Revered as one of the most historically and architecturally significant hotels in the area, Fontainebleau is a remarkable fusion of Golden Era glamour and contemporary luxury. Originally designed by famed architect Morris Lapidus and opened in 1954, the hotel has been a landmark of Miami Beach's hospitality and elegance. Today, Fontainebleau reinvents Lapidus's visionary style by providing a vibrant stage where striking design, contemporary art, music, fashion, and technology intertwine to create an unparalleled guest experience. Visitors to Fontainebleau are welcomed into a world where they can engage in a multitude of activities that range from dining, shopping, and relaxing at the spa to socializing or simply unwinding, all while surrounded by an atmosphere steeped in history and sophistication. The role offered at Fontainebleau Miami Beach is a full-time Culinary Supervisor position dedicated to assisting the Executive Director of Culinary in managing the day-to-day operations of the culinary department. The incumbent will be responsible for overseeing the outlet and ensuring the overall quality of all products produced within their designated work areas, maintaining the highest standards of cleanliness and sanitation. This position requires someone who can skillfully balance creativity with operational excellence, ensuring menus are expertly designed and implemented while coordinating closely with other departments. The successful candidate will provide training and recipe management, ensuring compliance with the Hazard Analysis Critical Control Point (HACCP) standards to uphold food safety regulations. The individual will also play a key role in fostering positive customer relations, especially during interactions in public areas of the hotel, and will be critical in scheduling and labor management to optimize equipment use and workforce efficiency. Leadership skills are essential as the role involves hiring, coaching, and building strong relationships among culinary staff, guaranteeing adherence to company policies and standards. The Culinary Supervisor is central to maintaining Fontainebleau's reputation for excellence in hospitality by delivering both innovative culinary experiences and operational effectiveness, embodying the luxurious essence of the hotel.

• high school education or equivalent
• culinary or apprenticeship program completed
• minimum of 7 years experience as a chef de cuisine or in a similar culinary supervisory role
• experience in high volume and multi-unit kitchen operations
• knowledge of health and safety regulations including sanitation, chemical usage, and fire procedures
• familiarity with haccp food safety standards
• ability to manage and mentor kitchen staff
• excellent communication and interpersonal skills
• strong leadership and organizational skills
• flexibility to work various shifts including weekends and holidays