Garde Manger | Commis - Line Cook

Join to apply for the Garde Manger | Commis I - Line Cook role at Fontainebleau Miami Beach

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.

We provide a highly competitive hourly wage along with a full benefits package.

Responsible to assist the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.

Examples of Duties, includes but is not limited to the following

• Prepare mise-en-place in advance of cooking process review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment
• Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines.
• Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.
• Maintain the specific kitchen area clean and hygienic.
• Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.
• Pick up products from stores in accordance with HACCP guidelines and Company policies.
• Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie.
• Perform other related duties as assigned.
• 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.
• High school education or equivalent. Culinary training or accredited apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.

Job Details

• Seniority level: Entry level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality