Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,300.00 - $99,600.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Training opportunities
Job Description
Montelucia Resort and Spa is a luxurious destination nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley. With 253 exquisite guestrooms, 38 suites, and two presidential suites, the resort's distinctive architecture draws inspiration from the rich history, white-washed villages, and sun-drenched hills of Spain's Andalusia region. Guests enjoy a variety of amenities, including the award-winning Moroccan-inspired Joya Spa, three resort pools, and five dining options, notably the critically acclaimed restaurant, Prado. The resort is conveniently located adjacent to the vibrant cities of Phoenix and Scottsdale, providing easy access to premier golf courses, recreational... Show More
Job Requirements
- education background preferably bachelor's degree or equivalent
- minimum 5 years experience in executive chef kitchen management
- proven culinary creativity skills
- experience in luxury hotel food and banquet settings
- knowledge of food cost control principles
- strong computer skills including excel and word
- excellent communication abilities
- ability to lead and mentor staff
- knowledge of hotel and resort business operations
- capacity to work under stress and manage busy environment
- understanding of employment and industrial relations legislation
- ability to recruit train and develop kitchen staff
Job Qualifications
- bachelor's degree or equivalent preferred
- at least 5 years experience in executive chef kitchen management
- excellent knowledge of current culinary trends
- experience in luxury setting with outlet and banquet volume
- competent in culinary creativity demonstrated by cooking test
- strong knowledge of food cost and inventories
- ability to handle stressful busy hotel
- good knowledge of computers including excel and word
- clear concise written and verbal communication skills
- comfortable speaking to guests and conducting meetings
- good understanding of cost control
- leadership and mentoring abilities
- hotel resort business experience
Job Duties
- assist director of food and beverage in budgeting food cost payroll etc
- agree with other food and beverage managers on market potential for food outlets
- plan and implement menu design and create suitable dishes
- work with director of food and beverage on capital expenditure items
- ensure guest satisfaction with daily operation
- maintain control of purchasing and receiving standards
- test and evaluate product quality and usage
- control food requisition through volume forecasting
- create recipes and production methods
- compile new banquet menus
- inspect all food service sections during service
- control equipment and schedule maintenance
- maintain knowledge of market trends and competitors
- promote in house sales activities such as culinary festivals and competitions
- plan organize and control efficient utilization of food production staff
- interview and recruit suitable staff
- oversee training and development of kitchen staff
- adhere to employment and industrial relations legislation
- establish efficient office procedures for menus purchasing and records
- perform all duties of a department manager
- participate in critical path task sheets
- conduct and attend all department meetings
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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