Fontainebleau Florida Hotel, LLC

  • Culinary Intern

    Job Locations US-FL-Miami Beach
    ID
    2019-1398
    Category
    Culinary/Stewarding
    Type
    Intern
  • Overview

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

    A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

    Responsibilities

    The Culinary Intern will work beside professional chefs and will gain hands-on experience in menu development, recipe formulation, facilities management, and the day-to-day operations of the various kitchens in the hotel. This internship is not to exceed twelve (12) months.
     
    Examples of Duties, includes but is not limited to the following: 
    1. Assist the kitchen team by prepping ingredients, maintaining the kitchen space, equipment and supplies. 
    2. Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines. 
    3. Produce consistent food products while following recipes and/or chef's directions, while maintaining quality standards.
    4. Testing of products to ensure consistent quality and guest experiences.
    5. Validate recipes from field and create new recipes that deliver consistent results in restaurant.
    6. Conduct market research to identify relevant trends and local menu opportunities.
    7. Produce regularly-scheduled reporting as required support of all projects.
    8. Perform other related duties as assigned.         

    Qualifications

    • Understand and can manage recipe documentation.
    • Strong written and verbal communication, professional demeanor.
    • Able to manage heavy workload, prioritize well and meet deadlines.
    • Passionate about food, cooking, trends and dining.
    • Continuous authorization to work in the United States.
    • Full time 2nd or 3rd year student currently enrolled in Culinary Arts, Hospitality, Hotel and/or Restaurant Mgt.
    • Relevant experience in a high quality, high volume, and multi-unit operations preferred. 

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