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Culinary Operations Supervisor

2 months ago

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

Position Overview:

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART."
- Morris Lapidus

At Fontainebleau, we offer a unique blend of historical elegance and contemporary sophistication. Our establishment serves as a vibrant hub where design, art, music, and technology converge to create an unparalleled guest experience. We invite individuals to immerse themselves in a space that caters to their every desire, whether it be dining, relaxation, or entertainment.

Key Responsibilities:
As a Culinary Operations Supervisor, you will play a pivotal role in assisting the Executive Sous Chef with the daily management of the culinary department, ensuring the highest quality of food production while upholding rigorous cleanliness and sanitation standards.

Specific Duties Include:

  1. Maintaining a tidy, organized, and efficient workspace.
  2. Adjusting recipes as necessary to meet production needs.
  3. Exhibiting proficient knife skills and seasoning food appropriately.
  4. Adhering to established culinary processes and protocols.
  5. Effectively communicating with all internal stakeholders.
  6. Complying with the employee handbook regulations.
  7. Properly rotating inventory in storage areas.
  8. Ensuring the cleanliness and maintenance of kitchen equipment.
  9. Strictly following state health regulations and hotel standards, including HACCP guidelines.
  10. Assisting in the scheduling of culinary staff.
  11. Performing additional tasks as required.

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

  • A comprehensive understanding of health and safety regulations, sanitation practices, and HACCP.
  • Proficiency in operating various kitchen equipment.
  • The ability to foster effective working relationships with management, team members, and guests.
  • A culinary degree or equivalent professional experience.
  • A minimum of five years of relevant experience in high-quality, high-volume culinary operations, with at least two years in a supervisory capacity preferred.