Banquet | Executive Banquet Chef
Miami Beach | careers-fontainebleau.icims.com |
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 create exceptional cuisine and dining experiences in conjunction with the Banquet Director for the Catering Conference Services in the hotel. Will be responsible for coordination and execution of external catering and parties in the community.
Examples of Duties, include but are not limited to the following:
• Establish and oversee all aspects of Banquet Kitchen operations.
• Collaborate with the Executive Chef in menu development and implementation of banquet menus.
• Create and prepare new food ideas and recipes using a multiplicity culture of foods.
• Establish and oversee the production of bulk foods for supported outlets.
• Utilize established company control procedures for food cost, labor cost, and food quality.
• Adhere to Hazard Analysis and Critical Control Point (HACCP) guidelines to ensure efficient, safe and sanitary food production, preparation, and presentation.
• Perform other related duties as assigned.
Qualifications:
• Minimum of 10 years culinary experience preferred. Experience in high quality, high volume, and multi-unit operations preferred. Five years supervisory experience preferred.
• Diverse knowledge of culinary arts pertaining to plated hot dishes, soups, appetizers, and canapes.
• Proficient in the production of hot buffets and action stations.
• Team oriented with high motivational skills.
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Ability to establish and maintain effective working relationships with management, staff, and guests.
• Experience in a unionized workforce a plus.
"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 create exceptional cuisine and dining experiences in conjunction with the Banquet Director for the Catering Conference Services in the hotel. Will be responsible for coordination and execution of external catering and parties in the community.
Examples of Duties, include but are not limited to the following:
• Establish and oversee all aspects of Banquet Kitchen operations.
• Collaborate with the Executive Chef in menu development and implementation of banquet menus.
• Create and prepare new food ideas and recipes using a multiplicity culture of foods.
• Establish and oversee the production of bulk foods for supported outlets.
• Utilize established company control procedures for food cost, labor cost, and food quality.
• Adhere to Hazard Analysis and Critical Control Point (HACCP) guidelines to ensure efficient, safe and sanitary food production, preparation, and presentation.
• Perform other related duties as assigned.
Qualifications:
• Minimum of 10 years culinary experience preferred. Experience in high quality, high volume, and multi-unit operations preferred. Five years supervisory experience preferred.
• Diverse knowledge of culinary arts pertaining to plated hot dishes, soups, appetizers, and canapes.
• Proficient in the production of hot buffets and action stations.
• Team oriented with high motivational skills.
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Ability to establish and maintain effective working relationships with management, staff, and guests.
• Experience in a unionized workforce a plus.
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