Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,700.00 - $65,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
meal discounts
Job Description
The Arizona Grand Resort & Spa is a premier luxury resort located in Arizona, recognized for its exceptional service and commitment to providing guests with a memorable and genuine hospitality experience. The resort boasts a vibrant and dynamic team environment that emphasizes respect, professionalism, and a customer-first approach. The leadership at The Arizona Grand Resort & Spa believes that every guest deserves to be treated with the utmost courtesy, and they foster a culture where team members consistently go above and beyond to create genuine experiences that entice guests to return time and again.
This position is pivotal within... Show More
This position is pivotal within... Show More
Job Requirements
- High school diploma or equivalent preferred
- Graduation from accredited culinary school preferred
- Minimum 3 years of experience as banquet chef or sous chef in high volume luxury hotel environment
- Valid Maricopa County Food Handlers Card
- Ability to work in confined spaces
- Ability to perform duties in extreme temperature ranges for long periods
- Ability to work on slippery and wet surfaces continuously
- Proficient in English communication
- Knowledge of mathematical skills for reports and budgets
- Strong deadline management and follow-up skills
- Knowledge of creative menu development and cost control
- Familiarity with ethnic and fusion cuisines
- Analytical skills for payroll and production control
- Spanish language skills preferred
- Manual dexterity to operate food machinery
- Physical ability to lift and move up to 400 lbs continuously
- Supervisory experience managing large staffs
- Effective communication and meeting conduct skills
- Physical stamina for prolonged standing, walking, or sitting
- High levels of patience, tact and diplomacy for customer interactions
- Good hearing and vision
- Artistic menu creation skills
- Organized and well-groomed with media comfort
Job Qualifications
- High school diploma or equivalent preferred
- Graduation from accredited culinary school preferred
- 3 years as banquet chef or sous chef in high volume luxury hotel environment
- Maricopa County Food Handlers Card
- Ability to work in confined spaces
- Ability to perform duties with in extreme temperature ranges for long period of time
- Ability to work on slippery and wet surfaces for a continuous period of time
- Ability to read, write, and speak English to comprehend and communicate job functions
- Considerable knowledge of mathematical skills necessary to interpret reports and budgets
- Ability to meet deadlines and follow up effectively on assignments
- Extensive knowledge of creative menu development, insight to marketing, cost and wage control
- Thorough knowledge of food products, standard recipes and proper preparation to include ethnic cuisines and fusion cooking
- Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
- Additional language ability preferred (Spanish)
- Finger/hand dexterity in order to operate food machinery
- Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs on a continuous schedule
- Ability to supervise large staff and accomplish goals on a timely basis
- Ability to conduct meetings, menu briefings and maintain effective communication lines between line staff, reporting supervisors, peers and Executive Banquet Chef
- Ability to stand, walk, and/or sit continuously to perform essential functions for an extended period of time
- Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy
- Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation
- Artistic ability to create theme menus
- Organized, articulate, capable of diplomacy, well groomed, comfortable with media exposure
Job Duties
- Audit food storoom items to maintain consistent quality of products and ensure adherence to all health code requirements
- Enforce safety procedures and cleanliness
- Train, supervise, schedule and participate in activities of chefs, cooks and stewards
- Maintain controls in accordance with productivity standards, cost controls and forecast needs
- Monitor staff performance, product quality and production flow
- Analyze feedback from clients and take action to implement improvement when needed
- Maintain a working rapport with all hotel staff for efficient operation and service to clients
- Assist in creating and implementing new menus for all aspects of banquets based on current food trends and regional tastes
- Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
- Review all event orders and create product requisitions taking into account variables such as waste, size of function, demographic of event, cost and inventory
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: