Culinary Sous Chef

Columbus Hospitality Management•Scottsdale, AZ

3d•Onsite

About The Position

The Hilton North Scottsdale at Cavasson has an opening for a motivated Sous Chef to help lead our culinary team. We do everything from weddings and large events to intimate dinners and small meetings. If you have a desire to cook great food from scratch, to elevate your craft, and work with a variety of fresh seasonal products please contact us about this position. Candidates must have flexible availability on evenings, weekends, and holidays. Fine Dining, Hotel or Banquet experience is a plus. The Hilton North Scottsdale at Cavasson is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work-life balance and by providing development opportunities. We are proud to be a Drug-Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.

Requirements

Flexible availability on evenings, weekends, and holidays.

Nice To Haves

Fine Dining experience
Hotel experience
Banquet experience

Responsibilities

Manages all aspects of the kitchen
Works with executive chef to develop event menus and seasonal offerings
Trains, teach, and mentor hourly cooks and dishwashers.
Posts daily sheets
Organize and execute daily production and prep lists.
Orders products for kitchen.
Facilitate inventory and scheduling.
Ensures that all walk-in coolers are neat and that all products are stored properly.
Ensures that all food products are used on a timely basis.
Prepares food in accordance with prescribed recipes.
Aids and assists in other areas of the kitchen.
Sets up, maintains, breaks down, and cleans any dirty workstations.
Serves items in accordance with established portion and presentation standards.
Notifies the executive chef in advance of expected shortages.
Ensures that assigned workstations and equipment are clean and sanitary.
Maintains security and safety in work areas.
Maintains neat, professional appearance, and always observes personal cleanliness rules.
Adheres to state and local health and safety regulations.
Covers, dates, and properly store all leftover products that are reusable.
Demonstrates and promotes a safe and secure environment for guests, team members, and hotel assets in compliance with workplace policies and procedures and regulatory requirements.
Observes and secures associate compliance with procedures and methods.
Assists with other duties as assigned by the executive chef.
Creates menus with recipes.