Chef de Cuisine

Mesa, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Professional development opportunities

wellness programs

Job Description

Highgate Hotels is a premier real estate investment and hospitality management company known for its innovative approach in the industry. With a commanding presence in major U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, Highgate is rapidly expanding its footprint internationally across Europe, Latin America, and the Caribbean. The company manages a diverse portfolio of global properties valued at over $20 billion and generates more than $5 billion in cumulative revenues. Highgate delivers expert management guidance through every phase of the hospitality property life cycle, including planning, development, recapitalization, and disposition. Its ability to create... Show More

Job Requirements

Education in culinary arts or related field
Minimum of 5 years of progressive experience in culinary management or food service
Strong knowledge of food preparation, sanitation, and safety regulations
Ability to communicate effectively verbally and in writing
Ability to manage kitchen staff and coordinate food production
Capable of working flexible hours including weekends and holidays
Ability to lift up to 50 pounds occasionally
Strong leadership and organizational skills
Ability to maintain high standards of personal appearance and grooming
Commitment to guest satisfaction and service excellence

Job Qualifications

At least 5 years of related progressive experience
Culinary graduate with at least 3 years of progressive experience in a hotel or related field
Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Ability to work long hours sometimes required
Ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
Maintain a warm and friendly demeanor at all times
Effective verbal and written communication skills with all levels of employees and guests
Ability to listen, understand, and clarify concerns raised by employees and guests
Ability to multitask and prioritize departmental functions to meet deadlines
Service-oriented approach with guests and employees
Attend all hotel required meetings and trainings
Participate in M.O.D. coverage as required
Maintain regular attendance in compliance with Highgate standards
High standards of personal appearance and grooming, including wearing nametags
Comply with Highgate standards and regulations for safe and efficient hotel operations
Ability to identify problem areas and assist in implementing solutions
Effective problem handling, including anticipating, preventing, identifying and solving problems
Ability to understand and evaluate complex information from various sources
Ability to maintain confidentiality of information
Perform other duties as assigned by management

Job Duties

Work with other F&B managers and keep them informed of F&B issues as they arise
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
Coordinate and monitor all phases of loss prevention in kitchen areas
Prepare and submit required reports in a timely manner
Monitor quality of all food product and presentation
Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly actions plans
Oversee all aspects of the daily operation of the kitchen and food production areas
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time
Respond to guest complaints in a timely manner
Ensure compliance with SOP's in all outlets
Ensure compliance with requisition procedures
Attend all meetings as required
Conduct staff performance reviews in accordance with Highgate Hotel standards
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards
Know and enforce all local health department sanitation laws
Work with the Executive Chef and Director of F&B to create and implement menus
Design and employee cafeteria rotating menu and oversee cafeteria operations
Assess food portion size, visual appeal, taste and temperature of items served
Check all stations at the end of every shift for proper food storage and sanitation
Review and approve weekly payroll
Check food purchases for proper ordering, quality and price structure
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report
Prepare daily food production sheets
Cut meat, poultry, and seafood according to daily business

Job Location

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please contact the employer.

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