Prime 54 | Executive Steak House Chef

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 for all food preparation, production, and control for all food and beverage for PRIME 54 to meet the Company's high standards of quality. Examples of Duties, include but are not limited to the following: Direct and guide the complete culinary team in providing consistent food quality and products in PRIME 54. Responsible for the Hazard Analysis Critical Control Point (HACCP) program auditing system and for the strategic implementation of index and verification systems to ensure awareness and training throughout the kitchens. Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Confer with Director of Food and Beverage regarding new selections and changes. Develop and define quality standards of food preparation and presentation. Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program. Analyze and monitor costs (material, energy, and staff) to ensure high profitability on a regular basis and initiates corrective action whenever necessary. Schedule labor force and assign work for efficient use of equipment and personnel. Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures. Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships. Perform other related duties as assigned. Qualifications Steak House Executive Chef experience. Relevant experience in high-quality, high-volume restaurants. Union experience is preferred. 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 or apprenticeship program required. #J-18808-Ljbffr FONTAINEBLEAU