AM Cook - Sonesta Suites Scottsdale Gainey Ranch

Sonesta Hotels•Scottsdale, AZ

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary The Cook plays a key role in supporting the hotel's mission and overall success by achieving performance objectives related to breakfast, the evening social hour, and special events. This position involves assisting the team with the setup, service, and breakdown of food and beverage buffet areas, ensuring high standards of quality and consistency. The Cook is committed to delivering exceptional service in all interactions with guests and clients, in alignment with Sonesta G.U.E.S.T. standards. Job Description Accurately prepare basic elements of each menu dish using established recipes, ensuring consistency and quality. Memorize and apply correct serving portion sizes and essential meal preparation techniques to maintain efficiency. Ensure all kitchen, food prep, and storage areas adhere to strict cleaning and sanitation standards. Keep your workstation—including tables, grills, fryers, and refrigeration—clean and organized, and ensure all service areas, hoods, steam tables, sinks, and surfaces are hygienic. Follow precise preparation methods, timing, and presentation standards, monitoring taste, appearance, texture, serving temperatures, and garnishing techniques. Handle, store, and rotate food products correctly to ensure freshness and safety. Maintain adequate levels of food products at line stations to facilitate smooth service periods, proactively restocking as needed. Regularly assess product freshness and adhere to rotation schedules established by the supervisor. Prepare and transport food and beverage items, along with necessary supplies and equipment, to and from buffet areas efficiently. Oversee the availability of food, beverages, plates, utensils, and condiments, replenishing buffet items as required. Proactively welcome guests and address requests promptly and professionally, escalating serious issues to management as necessary. Follow procedures to ensure the secure storage of food and beverage products and equipment, minimizing waste. Assist in the setup and breakdown of meeting rooms, ensuring food and beverage service is maintained and cleaned during hotel events. Adhere to all health, sanitation, and cleanliness standards in accordance with local health regulations and hotel requirements. Regularly check the functionality of kitchen equipment and report any safety hazards or maintenance needs to supervisors. Provide direction to kitchen staff when the supervisor is unavailable, ensuring operational continuity. Ensure compliance with all federal, state, and local laws regarding health, safety, sanitation, and alcohol service. Additional Duties: Perform other related tasks as assigned to support the kitchen and hotel operations.

Requirements

Previous experience in a hotel or restaurant kitchen, typically 1-3 years.
Experience in a fast-paced environment, particularly in preparing meals for large groups.
Ability to speak, read, and write fluent English is required, other languages beneficial.
Basic reading, writing and mathematical abilities are preferred.
Frequently standing up, bending, climbing, kneeling, and moving about the facility.
Carrying, lifting or pulling items weighing up to 75 pounds.
Will be required to regularly use commercial cleaning chemicals.
Will be required to obtain a ServSafe Food Handler Certification.
May be required to obtain a TIPS certification.
Will be required to work mornings, some evening, weekends, and holidays.

Responsibilities

Accurately prepare basic elements of each menu dish using established recipes, ensuring consistency and quality.
Memorize and apply correct serving portion sizes and essential meal preparation techniques to maintain efficiency.
Ensure all kitchen, food prep, and storage areas adhere to strict cleaning and sanitation standards.
Keep your workstation—including tables, grills, fryers, and refrigeration—clean and organized, and ensure all service areas, hoods, steam tables, sinks, and surfaces are hygienic.
Follow precise preparation methods, timing, and presentation standards, monitoring taste, appearance, texture, serving temperatures, and garnishing techniques.
Handle, store, and rotate food products correctly to ensure freshness and safety.
Maintain adequate levels of food products at line stations to facilitate smooth service periods, proactively restocking as needed.
Regularly assess product freshness and adhere to rotation schedules established by the supervisor.
Prepare and transport food and beverage items, along with necessary supplies and equipment, to and from buffet areas efficiently.
Oversee the availability of food, beverages, plates, utensils, and condiments, replenishing buffet items as required.
Proactively welcome guests and address requests promptly and professionally, escalating serious issues to management as necessary.
Follow procedures to ensure the secure storage of food and beverage products and equipment, minimizing waste.
Assist in the setup and breakdown of meeting rooms, ensuring food and beverage service is maintained and cleaned during hotel events.
Adhere to all health, sanitation, and cleanliness standards in accordance with local health regulations and hotel requirements.
Regularly check the functionality of kitchen equipment and report any safety hazards or maintenance needs to supervisors.
Provide direction to kitchen staff when the supervisor is unavailable, ensuring operational continuity.
Ensure compliance with all federal, state, and local laws regarding health, safety, sanitation, and alcohol service.
Perform other related tasks as assigned to support the kitchen and hotel operations.