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

The ideal Butcher will be responsible for planning, preparing and executing all portioning, ordering and inventory of meats and fish in accordance with standards and plating guide specifications as well as maintaining organization, cleanliness and sanitation of work areas and equipment. Must understand financial requirements and processes for the Butchery Department. Examples of Duties, includes but is not limited to the following:

• Perform the meat cutting functions.These includes but is not limited to scraping and traying products, cubing steaks, grinding ground meats and cutting and processing meat according to requirements and perform all meat associate responsibilities as directed.
• Weigh all meat items in accordance with specified procedures outlined by standard practice.
• Receive any meat delivery, code, rotate, and put in appropriate storage area.
• Develop product knowledge in all areas of the meat department including cooking procedures.
• Communicate any needed equipment repairs or maintenance work needed.
• Keep work area free from debris and safety hazards.
• Observe and maintain company sanitation and food safety standards.
• Perform yield tests when necessary.
• Keep a running inventory.
• Ensure a clean, neat organized work area.
• Handle and report any accident immediately, no matter how minor.
• Perform all other duties as assigned.

Qualifications

• 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.