Pastry | Signature Dining Pastry Chef - Fontainebleau Florida Hotel, LLC

"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.

General Summary of Duties:

Responsible to assist the Executive pastry chef and the assistant pastry chef with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.

Typical Physical/Mental Demands:

Requires mobility.  Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds.  Ability to work in confined spaces.  Sense of smell, taste, touch, and sound.  Eye/hand coordination and manual dexterity.  Ability to distinguish letters, symbols, and colors.  Normal vision and hearing range.

Typical Working Conditions:

Work is performed in the kitchen locations of the property.  Exposure to chemical cleaning solvents.  Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.  Position is subject to varying levels of urgency and stress.

Examples of Duties (includes but is not limited to the following):

1. Oversee production and assist with the preparation of food.
2. Create and revise all basic recipes with Executive pastry chef and the assistant pastry chef.
3. Assist Executive pastry chef and assistant pastry chef with execution of production and product development.
4. Produce production list to ensure efficient execution of service.
5. Conduct inventory on a regular basis to ensure proper par levels.
6. Maintain an exceptional product knowledge, and attention to detail with decoration and taste quality.
7. Ensure food quality is superior and takes action to correct any irregularities.
8. Identify and safely use of all kitchen equipment.
9. Work as a team, assisting all guests and employee needs and inquiries.
10. Act as liaison with restaurant managers and serving staff.
11. Monitor occupancy forecasts to minimize waste and spoilage.
12. Arrange and organize culinary staff for outside catering and buffet attendance.
13. Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.
14. Ensure all stations are properly set prior to service and make the necessary corrections if needed.
15. Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
16. Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
17. Schedule labor force and assign work for efficient use of equipment and personnel.
18. Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
19. Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.
20. Perform all duties as deemed necessary for the success of the department.             

Performance Requirements (knowledge, skills and abilities):

Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.  Knowledge of all kitchen equipment operations.  Ability to read, write, and understand English.  Ability to perform basic/intermediate math skills.  Ability to establish and maintain an effective working relationship with management, staff, and guests.  Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. 

Education:

High school education or equivalent.  Culinary or apprenticeship program preferred.

Experience:

Relevant experience in a high quality, high volume, and multi-unit operations preferred.  Two years supervisory experience preferred.

License/Certificate:

Food Safety Employee Training required.