Banquet Chef

Camelback Hospitality PE LLC•Paradise Valley, AZ

About The Position

Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our Vision and Mission, we deliver luxurious, effortlessly elegant experiences by being adaptive, present, and engaged for both our guests and one another. Our culture is built on service, respect, teamwork, integrity, trust, and ownership—while always remembering to have fun. We are committed to developing our team members, encouraging collaboration, and supporting career growth in an inspiring hospitality environment. JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by supervising the culinary operations and food quality for the catering kitchen and catered events. The Banquet Chef is expected to be a ‘hands-on’ leader maintaining the highest standards of quality for our guests, overseeing training, scheduling and motivating culinary team; serving as a role model and/or mentor. Ensure all food meets taste, presentation and time specifications outlined by the guest and the Executive Chef; all done with a focus on living the Sanctuary Commitments and vision of Where Pride and Compassion Meet, critical to the success of this position as a Sanctuary community member.

Requirements

Must work well with supporting departments; ensure product is prepared in a timely and at a high quality standard.
Ability to drive a van and/or golf cart; load and unload heavy carts of food and equipment to offsite functions. Must possess a clean driving record.
Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment. Solid interpersonal, organizational, and problem resolution skills.
Ability to work on slippery surfaces.
Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.).
Ability to lift 100 lbs and carry 50 lbs.
Ability to listen effectively, to speak and write English clearly.
Must be responsible, insightful, detail oriented, and self-motivated.
Must be able to work flexible and long hours.
Ability to quickly deliver quality product while under pressure.
Requires extending arms, bending and stooping to reach materials.
Good communication skills, and able to not only manage but motivate people.
Promote excellent guest relations while living the Sanctuary Commitments.
Maintain a high level of work quality and quantity per resort standards.
At all times maintain the highest standards of professionalism, ethics, and a positive attitude.
High School Diploma or G.E.D. Equivalent
Current Food Handler’s Card.
Prior experience in a kitchen management position preferably in a quality catering operation
Experience with hospitality and customer service required.

Responsibilities

Organize, maintain, and clean all food preparation areas to facilitate efficient production and exceed health code standards.
Assist in the concept, creativity, revision and implementation of all Catering menus including costing, specifications and standards.
Develop innovative menu selections for special catering themes and parties in accordance with guest budgetary considerations and expectations.
Plan ahead, creatively schedule and delegate in order to produce the highest quality food, while considering optimum flow and refills to keep waste at a minimum on a timely basis.
Work closely with the culinary staff at elements, and assist in the development of menu items, coordinate cross-utilization of food preparation and labor resources between elements and The Views, and maintain the standards and consistency of all food products.
Order, receive, store products, and ensure all specifications are met.
Attend and take an active role in B.E.O. meetings, F&B Meetings, and all Mid-Managers meetings.
Assist wherever needed when catering business warrants it.
Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
Carry out supervisory responsibilities in accordance with organization policies and applicable law.
Must be flexible with time, numbers and menu changes, always projecting a positive attitude.
Effectively conduct meetings with catering staff on a regular basis.
Encourage and schedule staff to attend all company sponsored events.
Train catering staff, conduct succession planning, exercise successful methods of reward/discipline.
Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations.
Conduct performance appraisals as necessary; 90 day and annual evaluation of culinary staff.
Effectively coach and counsel, when appropriate, providing continued staff development.
Cultivate a strong working relationship with the catering service staff, and perpetuate a spirit of teamwork between the kitchen and service staff.
Supervise and schedule all catering kitchen staff as it relates to budget and business levels.
Ensure that proper maintenance and care is exhibited by all employees toward equipment.
Perform additional duties as requested by the Executive Chef.