BOH / Banquet Supervisor & Cook - Sexy Roman at the W Scottsdale
About The Position
The BOH / Banquet Supervisor & Cook works in the kitchen at Sexy Roman at the W Scottsdale, supporting restaurant service and banquet events. The role includes cooking across multiple stations, preparing and executing banquet events for up to 300 people, and preparing family meals for hotel employees. The cook supports the service team, meets business needs, and maintains food quality, consistency, cleanliness, and safety standards. The position requires afternoon and evening availability for dinner service and availability for irregular hours, shifts, weekends, special events, holidays, and overtime.
Requirements
- At least 5 years of fine-dining restaurant or hotel cooking experience.
- Experience working at multiple stations, including Garde Manger, Fry, Sautee, Pasta, and Grill.
- Garde Manger experience with raw bar, cold appetizers, and pastry plating.
- Fry station experience with vegetables and proteins.
- Sautee station experience with pasta, vegetables, proteins, and seafood.
- Pasta station experience extruding and cooking rolled and stuffed pastas.
- Grill station experience with meats, poultry, seafood, and vegetables.
- Strong knife skills and extensive food knowledge, with eagerness to continue learning.
- Ability to handle a high-volume atmosphere while maintaining quality and consistency.
- Ability to read, understand, and execute prep lists and POS tickets.
- ServSafe certification.
- High school graduate or equivalent vocational training certificate; college degree also listed.
- Clear thinker who remains calm and resolves problems using good judgment.
- Punctual, regular, and reliable.
- Strong communication skills and ability to follow written and verbal instructions.
- Ability to manage multiple tasks effectively.
- Able to maintain a flexible work schedule, including overtime.
- Available to work irregular hours, shifts, weekends, special events, and holidays.
- Afternoon and evening availability to work dinner service.
- Professionalism, attention to detail, positive attitude, teamwork, enthusiasm, warmth, hospitality, and a friendly demeanor.
Responsibilities
- Work at multiple kitchen stations, including Garde Manger, Fry, Sautee, Pasta, and Grill.
- Execute banquet event orders and prepare for banquet events of up to 300 people.
- Prepare and execute family meals for hotel employees.
- Attend weekly Chef Meetings.
- Keep pace with restaurant business needs.
- Support the service team so guest needs and requirements are met in a timely manner.
- Maintain kitchen cleanliness, FIFO practices, and food safety, service, and storage measures.
- Maintain food quality and consistency while adhering to recipes, timing, and company standards.
- Follow and maintain kitchen schedules, par lists, prep lists, and opening and closing procedures.
- Read, understand, and execute prep lists and POS tickets.
- Maintain a professional appearance and behavior.
Benefits
- Employee dining benefits
- Free meal per shift
- Growth and development opportunities
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
