Vida | Head Sushi 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 to assist the Executive 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.  Examples of Duties, include but are not limited to the following:  

• Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef.
• Provide recipes, training and experience to all staff so as to improve on all things where possible.
• To relay any information from the kitchen or to the kitchen that is relevant to the daily operation of the department through daily briefings or staff meetings.
• Maintain high standards of appearance and good personal hygiene.
• To be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.
• To develop, help, and give support to colleagues so they will in turn develop on a professional level.
• To ensure that you report to work on time as per culinary department schedules.
• Report any sickness or absence from work using the correct procedures.
• Ensure that the staff maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
• To maintain a good work environment by following up defects using the correct and proper procedures and also striving to improve the work environment by making sure we have the correct tools for the job.
• To set and maintain a very high food standard for all colleagues to aspire to and learn from.
• Perform other job duties as required.

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. 
• Culinary degree or equivalent work experience required.
• At least 5 years experience of relevant experience in a high quality, high volume, and multi-unit operations preferred. Two years supervisory experience preferred.
• Food Safety Employee Training required.