Culinary Supervisor | Assistant Chef

2 weeks ago

Miami Beach, Florida, United States Fontainebleau Florida Hotel, LLC Full time

Position Overview:

At Fontainebleau, we are dedicated to creating an exceptional culinary experience that embodies both elegance and innovation. As a key player in our kitchen team, the Sous Chef will contribute to the vibrant atmosphere of our establishment, ensuring that every dish served reflects our commitment to quality and excellence.

Key Responsibilities:
As a Sous Chef, your role will encompass a variety of essential duties, including but not limited to:

  1. Assist the Chef de Cuisine in managing daily kitchen operations and maintaining the highest standards of food quality.
  2. Collaborate in the development and refinement of culinary recipes.
  3. Serve as a communication bridge between kitchen staff and restaurant management.
  4. Monitor kitchen inventory and production levels to reduce waste and ensure efficiency.
  5. Organize and coordinate culinary staff for special events and catering services.
  6. Provide training and guidance to kitchen personnel to uphold departmental quality standards.
  7. Ensure all kitchen stations are properly prepared prior to service and make adjustments as necessary.
  8. Adhere to food safety protocols and ensure compliance with HACCP guidelines.
  9. Maintain positive guest relations, particularly in public dining areas.
  10. Schedule and assign tasks to optimize the use of kitchen resources and staff.
  11. Enforce adherence to company policies and procedures among culinary team members.
  12. Manage staff performance through effective communication, coaching, and relationship building.
  13. Perform additional duties as required to support the culinary team.

Qualifications:
To be successful in this role, candidates should possess:

  • A strong understanding of health and safety regulations, sanitation practices, and HACCP compliance.
  • Proficiency in operating various kitchen equipment.
  • Excellent interpersonal skills to foster effective working relationships with team members and guests.
  • Knowledge of company policies, procedures, and culinary standards.
  • A high school diploma or equivalent; culinary education or apprenticeship experience is preferred.
  • Prior experience in a high-volume culinary environment, with at least two years in a supervisory capacity preferred.

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