Hilton Phoenix Tapatio Cliffs Resort - Sous Chef OEM-Banquets
Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
Pointe Hilton Tapatio Cliffs Resort, located in the scenic North Mountain area of Phoenix, Arizona, is a luxurious all-suite hotel known for its exceptional amenities and vibrant recreational activities. The resort is renowned for providing an unforgettable holiday experience, boasting the Falls Water Village which features three acres of swimming pools, waterfalls, and a thrilling 150-foot waterslide. This family-oriented destination offers private cabanas and the Cascades Cafe, where guests can enjoy beverages in a relaxing atmosphere, ensuring an enhanced guest experience with every visit. The hotel combines comfort, elegance, and excellent hospitality to make every stay memorable for its visitors.... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3 years of experience in banquet kitchen operations
- Valid driver's license for the applicable state
- Strong computer skills including proficiency with spreadsheets and word processing
- Proven supervisory experience
- Excellent communication and interpersonal skills
- Ability to work under pressure in a fast-paced environment
- Strong problem-solving skills
- Ability to maintain composure and objectivity under stress
- Knowledge of food safety and sanitation standards
- Ability to train and lead kitchen staff
- Basic understanding of financial data related to kitchen operations
Job Qualifications
- At least 3 years of progressive banquet kitchen experience in a hotel or a related field
- Must be computer proficient in company approved spreadsheets and word processing
- Supervisory experience required
- Must have a valid driver's license for the applicable state
- Must be able to convey information and ideas clearly
- Must be able to evaluate and select among alternative courses of action quickly and accurately
- Must work well in stressful, high pressure situations
- Must maintain composure and objectivity under pressure
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
- Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need
- Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests
- Must be able to work with and understand financial information and data, and basic arithmetic functions
Job Duties
- Approaches all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
- Maintains regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel
- Maintains high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working
- Complies at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations
- Maintains a warm and friendly demeanor at all times
- Assists in maintaining food costs within budget guidelines
- Establishes and maintains a file of recipe cards according to Aimbridge Hospitality standards
- Motivates, coaches, counsels and disciplines all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s
- Provides training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards
- Assists with all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s
- Ensures implementation of all Aimbridge Hospitality policies and all house rules
- Prepares, implements and maintains a record of food specifications
- Oversees all Banquet, Outlets and Cafeteria kitchen work areas including cooks and stewards, as applicable
- Maintains a clean kitchen by implementing and maintaining a standard of 'Clean as You Go.'
- Maintains proper record keeping (receiving tickets, invoices, and transfer logs) according to Aimbridge Hospitality standards
- Supervises staff in all food preparation, including proper receiving and storage of all food and food-related items
- Completes all paperwork required by Aimbridge Hospitality on a timely basis
- Assists in the development /adhere to kitchen budget according to Aimbridge Hospitality standards
- Participates in and oversee monthly food inventories
- Creates Banquet Menus and Food Presentation for plaiting and buffets
- Ensures training of all Banquet, Outlets and Cafeteria Kitchen personnel, as applicable
- Trains all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standards
- Maintains a professional working relationship and promote open lines of communication with managers, employees and other departments
- Ensures that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers
- Maintains follow through for all guest requests and complaints presented to the kitchen
- Develops production schedule for work assignments
- Attends BEO meetings and any other functions as required by management
- Plans employee menus and oversee Employee Cafeteria room
- Oversees all banquet food display merchandising, including prop use and buffet decoration
- Maintains an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs
- Maintains required pars of all stock
- Performs any other duties as requested by the Executive Chef and General Manager
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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