Fontainebleau Florida Hotel, LLC

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Banquet | Kitchen Worker I

Job Locations US-FL-Miami Beach
ID
2024-4560
Category
Culinary/Stewarding
Type
Regular Full-Time

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

Responsible to supervise the day to day activities of the designated Stewarding employees in their work areas to ensure quality standards and health and safety procedures and requirements are followed.
 
Examples of Duties, includes but is not limited to the following:
 
1.         Complete daily task assignments and support Assistant Steward.  
2.         Ensure sufficient chemical supplies are prepared for the next shift.
3.         Ensure all areas are cleaned prior to service and necessary corrections are made.
4.         Ensure proper and safe usage of equipment and chemicals by staff.
5.         Ensure all fridges and seals are cleaned.
6.         Schedule labor force and assign work for efficient use of equipment and personnel.
7.         Ensure compliance by all food service personnel with Company and departmental rules, policies, and procedures.
8.         Perform other related duties as assigned.         

Qualifications

  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all Stewarding equipment operations.
  • Effective supervisory and communication skills. 
  • Ability to establish and maintain an effective working relationship with management, staff, and guests.  
  • High school education or equivalent preferred.    
  • Relevant experience in a high quality, high volume, and multi-unit operations preferred. 
  • One year supervisory experience preferred.

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