Sexy Roman at the W Hotel - Sous Chef

SEXY ROMAN at W Scottsdale•Scottsdale, AZ

17h•Onsite

About The Position

Sexy Roman at the W Hotel is a provocative modern Italian restaurant offering a playful balance of artisanal, hand-crafted Italian cuisine with an electrifying atmosphere. Alluring cocktails, thoughtfully curated worldly wines, and a vibrant bar contribute to the lively ambiance. This concept is brought to you by Alliance Hospitality Group, known for other notable restaurant concepts like FLINT By Baltaire in Phoenix and Baltaire Steakhouse in Los Angeles.

Requirements

Minimum of 2+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment.
Minimum of 8+ years cooking experience.
ServeSafe Certified.
Ability to work on your feet for extended hours.
Strong organizational and time management skills with a particular attention to detail.
Strong knife skills.
Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays.
Strong food and beverage knowledge.
Strong organizational and time management skills with a particular attention to detail.
Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
Ability to work in hot and cold environments.
This type of work involves a combination of sitting, walking, and standing for periods of time.

Responsibilities

Execute and maintain quality and consistency of food with full adherence to corporate standards.
Provide a warm and welcoming atmosphere with attentive, detailed, friendly, and courteous service.
Understand the market and surrounding areas (i.e. restaurants, businesses, hotels).
Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback.
Maintain the highest level of safety, security, sanitation, and cleanliness of facility.
Inspire, Inspect, and Inform restaurant personnel on a daily basis.
Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
Understand how to use basic computer applications and POS systems.
Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
Develop hourly team and conduct quarterly management evaluations to track improvement of fundamental skills.
Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.
Hire great talent and terminate any member of the staff on an as needed basis.
Participate in Sexy Roman's PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the W Hotel.
Firmly confront poor performance while also recognizing and rewarding good performance.
Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
Implement efficient and productive systems/processes in all departments (staffing levels, etc.).
Be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.
Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).
Accurately process and submit.
Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.
Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets.
Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.
Seek better efficiency and productivity.
Have thorough understanding of Arizona labor and hiring laws.
Follow in-house safety program and conduct monthly in-house health inspections.
Adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.
Commit to source locally when possible and cultivate diversity in the kitchen.