Pastry | Junior Sous Chef

Fontainebleau Miami Beach is a landmark oceanfront resort located on the iconic Collins Avenue in the heart of Millionaire's Row. Opened in 1954 and designed by legendary architect Morris Lapidus, this historic hotel is renowned for its spectacular blend of Golden Era glamour and modern luxury. Fontainebleau has long stood as one of the most architecturally significant hotels in Miami Beach and continues to set the standard for high-end hospitality and transformative guest experiences. The property offers an impressive fusion of striking design, contemporary art, music, fashion, and cutting-edge technology, creating a vibrant and immersive atmosphere for all guests. Whether visitors are there to play, shop, dine, relax, or experience world-class spa services, Fontainebleau provides a perfect stage for every moment and endeavor, aligning with Lapidus' original vision that a well-crafted environment inspires unique performances from all who enter. The role available at Fontainebleau Miami Beach is a supervisory culinary position responsible for assisting the Chef de Cuisine in the daily operations of the kitchen and overseeing the overall quality of food production. The ideal candidate will play a pivotal role in maintaining high standards of cleanliness, sanitation, and food safety throughout the designated work areas, fully compliant with established health and safety protocols including HACCP guidelines. This role requires a candidate with strong leadership skills to effectively manage culinary staff, coordinate with restaurant managers and service teams, and help shape the culinary experience by creating, revising, and standardizing recipes alongside the Chef de Cuisine. From monitoring occupancy forecasts to minimize waste to organizing culinary staff for large events, the responsibilities are diverse and critical to ensuring seamless kitchen operations within this high-volume, luxurious hospitality environment. In addition to culinary expertise, this role demands excellent interpersonal skills to maintain positive customer relations and effective communication across various departments within the hotel, ensuring all policies, procedures, and quality standards are adhered to consistently. Participants in this position will contribute significantly to the vibrant, artistic, and guest-focused atmosphere that has defined Fontainebleau as a premier destination for more than six decades.

• High school education or equivalent
• 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
• knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
• relevant experience in a high quality, high volume, and multi-unit operations preferred
• two years supervisory experience preferred