Litchfield's Cook- The Wigwam

Pyramid Global Hospitality•Litchfield Park, AZ

10d•Onsite

About The Position

Pyramid Global Hospitality is a leading hospitality management company. At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact. Deeply entwined with Arizona history since 1929, The Wigwam welcomes you to make a historic career move and join our family! The Wigwam is a Four Diamond property with 331 guest rooms spanned across 440 acres. The Wigwam is a renowned Arizona landmark, nestled in the community of Litchfield Park, AZ and is a true representation of an authentic Arizona experience. We are currently seeking enthusiastic, driven individuals, with a great attitude and a passion for excellence to join us in curating incredible guest experiences and lasting memories. Come make some history with us! The Wigwam is an Equal Opportunity Employer committed to a diverse and inclusive work environment. Minority/Female/Disability/Veteran

Requirements

Active Food handler’s certification or the ability to get it.
Must be willing to work a variety of day/night and weekend shifts.
Requires strong organizational skills.
Must be able to work independently.
Able to be on your feet for long periods of time.
Able to lift at least 50 pounds.
At least 21 years of age.
Have a desire to exceed expectations.
An energetic personality.

Nice To Haves

Previous experience working in a professional kitchen environment.
Strong desire to learn.
Desire to develop skills.
Work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant.

Responsibilities

Assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
Maintain a passive leadership role in maintaining adequate production level from the Kitchen staff.
Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry).
Experience using knives and various kitchen equipment.
Reach and recreate recipes.
Be consistent on all food preparation.
Learn how to minimize food waste through cross utilization.
Create workstations with all needed ingredients and cooking equipment.
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat).
Keep a sanitized and orderly environment in the kitchen.
Ensure all food and other items are stored properly.
Responsible for the quality of ingredients.