Just Posted Opening:Chef De Cuisine Tournant-$65700 To $89900 Per YEAR

Fontainebleau Miami Beach stands as an iconic landmark on the oceanfront of Collins Avenue, situated in the prestigious area known as Millionaire's Row. Since its opening in 1954, this legendary hotel has represented a perfect fusion of Golden Era glamour and modern luxury. Designed by the renowned architect Morris Lapidus, Fontainebleau is considered one of the most architecturally significant hotels on Miami Beach and remains a destination where design, contemporary art, music, fashion, and technology converge to create a uniquely vibrant guest experience. The hotel not only delivers luxury accommodations and amenities but also offers guests a dynamic environment that encourages them to engage, relax, dine, shop, and rejuvenate, all within the breathtaking setting of Miami's famous coastline. This full-time position at Fontainebleau involves assisting the Executive Director of Culinary in the day-to-day operations of the culinary department. The role centers on managing a food outlet and ensuring the highest quality of products while upholding strict standards of cleanliness and sanitation. The candidate will be an essential contributor to the hotel's culinary team, playing a critical role in designing and implementing menus that reflect both innovation and the hotel’s luxury brand standards. The responsibility also includes providing comprehensive training to culinary staff to guarantee consistent excellence in food preparation and service. Key duties extend beyond kitchen management to include ensuring safety compliance according to the Hazard Analysis Critical Control Point (HACCP) program, maintaining excellent customer relations—even in public-facing areas of the hotel—and coordinating closely with other departments, particularly during banquets and special events. Effective scheduling and labor management are integral to maximizing efficiency and resource allocation in the kitchen. Additionally, the candidate must ensure all culinary personnel adhere to company and departmental policies and foster a collaborative work environment that promotes communication, coaching, and professional growth. This role offers the ideal opportunity for an experienced culinary professional passionate about culinary innovation and leadership within a prestigious luxury hotel setting.

• High school education or equivalent
• Completion of culinary or apprenticeship program
• Extensive experience in high quality and high volume food service operations
• Minimum 7 years experience as a Chef de Cuisine
• Knowledge of health and safety regulations including sanitation, chemical usage, fire procedures, and HACCP
• Proficiency in operating all kitchen equipment
• Strong interpersonal and communication skills to work with management, staff, and guests
• Ability to maintain cleanliness and hygiene standards
• Capability to lead and manage culinary teams effectively