Culinary Supervisor - Prado

Corporate Office•Paradise Valley, AZ

3d•Onsite

About The Position

Nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley, the Montelucia Resort & Spa features 253 luxurious guestrooms, 38 suites and two presidential suites. The property’s distinctive architecture is inspired by the rich history, white-washed villages and sun-drenched hills of Spain’s Andalusia region. The property also includes the award-winning Moroccan inspired Joya Spa, three resort pools and five dining options including the critically acclaimed restaurant, Prado. The resort, which is adjacent to the cities of Phoenix and Scottsdale, offers easy access to golf, recreation, nightlife and entertainment. Job Description The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests.

Requirements

High School diploma or equivalent and/or experience in a hotel or a related field preferred.
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Ability to stand during entire shift.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high pressure situations.
Must maintain composure and objectivity under pressure

Responsibilities

Controls the quality and consistency of all food served.
Creates and adjusts work schedule according to workloads and occupancy.
Order and receive ingredients and culinary supplies.
Consistently conduct departmental line-ups.
Maintains cleanliness of all food prep and production areas.
Conducts a month end inventory of all products.
Ensure work areas are set no less than 15 minutes prior to service.
Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
Assist in controlling food cost.
Assist in producing and plating plates.
Prepare and properly store food items for advanced production.
Report any maintenance or security problems to the appropriate department promptly.