Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $65,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Dental Insurance
401(k) matching
Vision Insurance
Life insurance
employee discount
Health Insurance
flexible schedule
Paid Time Off
Job Description
The Arizona Biltmore Golf Club stands as a premier golf destination renowned for its breathtaking surroundings, exceptional service, and outstanding culinary experiences. This prestigious golf club offers a unique blend of natural beauty and hospitality, making it a sought-after venue for a diverse range of events, including weddings, corporate gatherings, celebrations, and golf tournaments. The club’s commitment to excellence is evident not only in its beautifully maintained golf courses but also in its dedication to delivering unforgettable dining experiences to its guests. The Arizona Biltmore Golf Club is a vibrant and dynamic establishment that values teamwork, professionalism, and a passion... Show More
Job Requirements
- Proven experience, 3 to 5 years, as a Sous Chef or similar leadership role in a high-volume kitchen
- Culinary degree or equivalent certification from an accredited institution (preferred)
- Unexpired AZ Food Manager Certification
- Reliable transportation is required if travel within the Metropolitan area is necessary
- Appropriate driver’s license and insurance coverage if using a personal vehicle
- Ability to work flexible hours, including evenings, weekends, and holidays
- Regular attendance is required
- Ability to work in a fast-paced environment with multiple competing tasks and demands
- Ability to efficiently manage and prioritize tasks
- Strong communication and interpersonal skills
Job Qualifications
- Proven experience, 3 to 5 years, as a Sous Chef or similar leadership role in a high-volume kitchen
- Culinary degree or equivalent certification from an accredited institution (preferred)
- Strong leadership and team management skills with the ability to train and mentor staff
- Excellent organizational and multitasking abilities, with a keen eye for detail
- Strong knowledge of food preparation techniques, kitchen safety, and sanitation
- Ability to work effectively in a fast-paced environment, multitask, and prioritize tasks under pressure
- Strong attention to detail and a passion for creating a memorable dining experience
- Strong teamwork and collaboration: ability to collaborate with kitchen staff and other restaurant staff
- Strong communication skills including effective listening
- Flexible and adaptable to changes
- Knowledge of food safety and sanitation standards
- Ability to use Point of Sale (POS) System
- Proficient in Microsoft Word and Excel
- Ability to use employee self-service and supervisor role on company’s human resources/payroll database
Job Duties
- Lead and manage the daily operations of the kitchen, ensuring all tasks are completed in a timely manner
- Supervise, train, and mentor kitchen staff, ensuring all team members follow the kitchen’s high standards and work efficiently
- Plan and organize kitchen workflow, delegating tasks and ensuring proper execution of daily activities
- Ensure that all kitchen operations comply with health and safety regulations, including food safety standards and hygiene procedures
- Maintain cleanliness and organization in the kitchen, including equipment, surfaces, and storage areas
- Address any issues related to safety, sanitation, or equipment promptly
- Oversee the preparation and cooking of dishes, ensuring they meet the quality and consistency standards
- Ensure the proper storage, handling, and labeling of food and ingredients
- Monitor food production and presentation, ensuring all dishes are served at the correct temperature and meet aesthetic standards
- Manage the preparation and delivery for banquets / events to ensure timely food preparation and delivery
- Work closely with the front-of-house staff to ensure smooth communication between the kitchen and dining areas
- Address customer concerns and feedback in a professional and timely manner, making adjustments when necessary
- Manage kitchen personnel, including cooks, assistants, and other support staff, ensuring smooth operations
- Provide training and development opportunities to kitchen staff, improving their culinary skills and fostering a positive work environment
- Conduct performance reviews and provide feedback to team members
- Maintain inventory of all kitchen supplies and ingredients, ensuring adequate stock levels
- Order food and kitchen supplies, ensuring cost-effectiveness and waste reduction
- Perform regular inventory checks and manage stock rotation to prevent spoilage or waste
- Collaborate with the Executive Chef to develop and update menu items, ensuring creativity and seasonal offerings
- Ensure that all dishes adhere to food quality standards, including taste, presentation, and portion control
- Continuously evaluate and innovate recipes to meet guest preferences and market trends
- Monitor food costs and work within budget constraints, minimizing waste and controlling portion sizes
- Work with the management team to establish and maintain budget guidelines for the kitchen
- Participate in monthly inventory and meetings, as required
- Perform other duties, as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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