Pastry | Chef de Partie

About Fontainebleau

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus. The hotel combines striking design, contemporary art, music, fashion and technology into a vibrant new kind of guest experience. Guests are invited to enter a world where they can play, shop, dine, spa, meet or simply relax – however they define a perfect day.

Located on oceanfront Collins Avenue in the heart of Millionaires’ Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach.

• Assist with the preparation and display of high‑quality foods as established by the Chef de Cuisine.
• Ensure all stations are properly set prior to service and make the necessary corrections if needed.
• Provide training to staff to adhere to the department’s quality standards.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Maintain good customer relations at all times, especially when working in public areas of the hotel.
• Report any questionable product concerns to the Chef de Cuisine or Sous‑Chef to maximize product utilization and minimize waste.
• Assume Chef de Cuisine and Sous‑Chef responsibilities during absences.
• Perform other related duties as assigned.

• 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 preferred.

Entry level

Full‑time

Management and Manufacturing – Hospitality