Restaurant 1 - Cook

Tempe, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Professional Development

flexible schedule

Job Description

AC Hotel Phoenix Tempe/Downtown by Marriott is a stylish, 159-room lifestyle select-service hotel located in the vibrant 43-acre Hayden Ferry Lakeside Business Park, adjacent to the picturesque Tempe Town Lake Salt River. Situated less than five miles from Phoenix Sky Harbor International Airport, this hotel is ideally positioned within walking distance of downtown Tempe and just steps away from Arizona State University and Sun Devil Stadium. The property offers an excellent location for business travelers, tourists, and sports fans alike, combining contemporary hotel comforts with easy access to local attractions and amenities.

Pacific Hospitality Group proudly operates AC Hotel Phoenix Tempe/Downtown by Marriott, providing a unique owner/operator approach that delivers exceptional value to investors and team members. As a family-focused company, Pacific Hospitality Group is committed to long-term growth and sustainable success by fostering a supportive workplace culture where employees can thrive. The company is dedicated to enriching lives through memorable guest experiences, community engagement, and upholding strong ethical values aligned with their vision and mission. Their guiding principles emphasize integrity, compliance, value creation, customer focus, and respect for all.

We are currently seeking a skilled and motivated Kitchen Supervisor to join our dynamic culinary team. This role is pivotal in maintaining high standards of efficiency, food quality, and superb customer service during breakfast and dinner shifts. The Kitchen Supervisor will assume leadership responsibilities by assigning tasks, providing training, and ensuring all culinary operations adhere to food safety and hygiene standards. The candidate will have in-depth knowledge of the menu, handle food production line oversight, and assist in staff management, including labor monitoring and scheduling recommendations based on restaurant needs.

This role requires hands-on involvement in cooking, food preparation, and presentation, ensuring all dishes meet the hotel’s quality standards while maintaining timely service. The Kitchen Supervisor will oversee preparation of various menu items including salads, soups, sauces, meats, and vegetables following prescribed recipes and safety regulations. The position demands familiarity with safe food handling procedures, the use of Personal Protective Equipment (PPE), compliance with OSHA regulations, and the hotel’s Hazardous Material (HAZMAT) program.

Physical stamina and the ability to work in a fast-paced kitchen environment are essential, along with strong communication and interpersonal skills to lead kitchen staff effectively. The ideal candidate will demonstrate positive morale, a professional attitude, and the ability to deliver exceptional guest experiences through culinary excellence. This opportunity is perfect for a culinary professional eager to grow their career within a supportive, values-driven hospitality company that offers a rewarding and collaborative work environment.

Job Requirements

High school diploma or equivalent
one to two years of experience in food preparation
valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment
ability to work varying schedules including holidays, weekends and alternate shifts
ability to stand and walk for sustained periods
ability to work at a quick pace and maneuver between activities simultaneously
ability to lift up to 50 pounds occasionally
compliant with safety and PPE protocols
ability to communicate effectively in English
adherence to food safety and sanitation regulations
ability to handle kitchen hazards safely

Job Qualifications

Knife skills knowledge preferably
active state ServeSafe food handler card
positive contributions to the team and positive moral to continue the company culture
one-two years prior restaurant food prep experience preferred
culinary degree or training desired
prior lead or supervisory experience desired
ability to lead others in the department by mentoring and providing training
in-depth knowledge of restaurant food preparation and professional cooking and knife handling skills
ability to serve needs of guest through verbal face-to-face interactions
positive attitude and professional demeanor
communication and interpersonal skills
commitment to a high level of guest satisfaction
ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals
ability to speak, read, write and understand English

Job Duties

Assigns tasks, shares management and customer expectations and provides training and direction to assigned staff
cooking all menu items for breakfast and dinner shift
supports an environment of high efficiency, quality and customer service
maintains detailed knowledge of all menus, recipes, food quality standards and regulations
assists with overseeing production for line operation
organizes the day's prepping for the cooks and restaurant, supervises line set-up and prepping
monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants
assist in directing and correcting the presentation and portioning of food
ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order
oversees and participates in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines
bakes, roasts, broils and steams meats, fish, vegetables and other foods
adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed
reads menu to estimate food requirements and requisitions food from storage
observes and tests foods being cooked and uses thermometer to ensure food is cooked and maintained at proper temperature
carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings
follows all standard food handling, sanitation and health department guidelines
ensures compliance with federal, state, local and company health, safety, and sanitation standards
wears non-slip, oil resistant shoes
follows all safety policies and procedures
acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations
maintains compliance with hotel’s HAZMAT program and familiarizes self with current MSDS