FT-Kitchen Cook II

Camelback Hospitality PE LLC•Paradise Valley, AZ

10d

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 being prepared to cook and present all menu items as required by the Executive Chef. Also, assuring that your performance is at an advanced culinary level, in order to exceed the expectations of our guests and community. Always approach the job in a clean, organized, professional manner; all done with a focus on living the Sanctuary Commitments and vision of Care Enough To Do It Well, critical to the success of this position as a Sanctuary community member.

Requirements

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
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.
High School Diploma or G.E.D. Equivalent
Current Food Handler’s Card.
At least three years experience in a high-end kitchen, with ability to work various stations with minimal supervision.
Prior grill and broiler experience.
Must be experienced in the preparation of soups and sauces.
Experience with hospitality and customer service required.

Nice To Haves

Culinary Education is preferred.

Responsibilities

Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production
Responsible for compliance with Maricopa County Health Dept regulations on assigned station at all times (i.e. approved drink containers, utilizing sanitizer, refrigerator temperatures etc.).
Ensure all food preparation, supplies, product are properly received, handled, prepared and stored.
Ability to cook, work and maintain ones own station & assist wherever and whenever needed to ensure timely and smooth quality of service.
Maintain consistency of product with great attention to food quality, taste, and presentation.
Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
Perform additional duties as requested by the Chef and/or Sous Chef.
Maintain high personal morale
Maintain high standards of personal dress and personal hygiene.
Ensure proper maintenance and care is displayed towards all equipment.
Always project a positive attitude; embrace and support the resort’s guidelines and procedures.
Assist in the break down/cleaning of station at the end of each meal prepared and at end of shift.
Avoid waste through the proper preparation and storage of food.
Must work well with support departments, to ensure product provided is prepared in a timely and at a high quality standard.
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 toward all resort guests and fellow co-workers.