Garde Manger | Commis I - Line Cook

Fontainebleau Florida Hotel•Miami Beach, FL

10d•Onsite

About The Position

The Garde Manger | Commis I - Line Cook assists the Chef de Partie with day-to-day operations while maintaining high standards of cleanliness and sanitation in designated work areas. The role prepares ingredients and equipment for cooking, handles food in accordance with HACCP guidelines, and supports inventory and requisition needs for assigned kitchen stations. Work is performed in the property's kitchen locations, with exposure to chemical cleaning solvents and varying noise, temperature, illumination, and air-quality conditions. The position requires mobility and the ability to handle goods weighing up to 100 pounds.

Requirements

Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of kitchen equipment operations.
Ability to read, write, and understand English.
Ability to perform basic/intermediate math skills.
Ability to establish and maintain effective working relationships with management, staff, and guests.
Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
High school education or equivalent.
Food Safety Employee Training is required.
Ability to grasp, lift, move, or push goods on a cart or truck weighing up to 100 pounds.
Ability to work in confined spaces.
Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

Nice To Haves

Culinary training or completion of an accredited apprenticeship program.
Relevant experience in high-quality, high-volume, and multi-unit operations.

Responsibilities

Assist the Chef de Partie with the working requirements of day-to-day operations.
Prepare mise-en-place by reviewing recipes, checking and measuring ingredients, washing and chopping ingredients, and retrieving and preparing necessary equipment.
Prepare and handle food according to Hazard Analysis Critical Control Point (HACCP) program guidelines.
Check and clean refrigerators, trolleys, utensils, and kitchen equipment daily.
Keep the assigned kitchen area clean and hygienic.
Use leftover food items appropriately to minimize waste under the guidance of the Chef de Partie or Sous Chef.
Pick up products from stores in accordance with HACCP guidelines and company policies.
Assist with daily inventory of assigned stations for requisitions and provide daily par levels to the Chef de Partie.
Perform other related duties as assigned.