Job Description

Senior
Undisclosed
USA-AZ-Sedona
Negligible
Salaried
Varies including nights and weekends
4 Year Degree
Hospitality - Hotel

Basic Function: Oversee design and preparation of food, merchandising, inventory and portion control, food purchase and employee relations for entire culinary department

Work Performed:

  1. Produce high quality food products at a cost level consistent with management objectives
  2. Supervise all kitchens to insure compliance with the resorts objectives and the health and safety of all employees and guests
  3. Train and supervise all culinary staff in the proper techniques of food handling, food preparation and cost control of high quality food products
  4. Interview, hire, train and review performance of culinary and utility personnel
  5. Provide training and counseling for all employees to develop staff to their fullest capabilities
  6. Observe safety and legal requirements as to the health and labor departments, maintain all kitchen areas in the highest standards of cleanliness at all times
  7. Enforce the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality
  8. Develop menus, plating guides and standard recipes for all dishes to insure proper portion control, uniformity of taste and quality
  9. Test new products, presentations, recipes, trends and formulas on the market
  10. Maintain the highest quality food product in preparation and purchase
  11. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production
  12. Supervise inventory and portion control and purchase of food
  13. Maximize profitability through proper food and labor cost controls
  14. Monitor labor in accordance with department and resort guidelines
  15. Interact with guests as necessary on the floor
  16. Budgeting and expense control for all kitchens
  17. Maintain business contacts with health officials
  18. Maximize food profitability, achieve budgeted revenues and control expenses and budget of food
  19. Act as an ambassador of Enchantment by speaking positively of the Resort at all times
  20. Foster a work environment of teamwork and mutual service by assisting coworkers and other departments as necessary to exceed our guests’ expectations
  21. Other duties as assigned

Supervision Exercised: Sous Chef, Chef de Cuisine, Pastry Chef, Banquet Chef, Mii amo Chef, and all Culinary personnel

Supervision Received: Food and Beverage Director

Requirements

Responsibility & Authority:

  1. Maintain a high level of guest service at all times with quality products
  2. Uphold the resort commitment to hospitality
  3. Work closely with all departments to ensure guest service levels are being met
  4. Deal effectively with all departments with regular communication
  5. Supervise, direct and oversee culinary operations and staff

Minimum Requirements:

Culinary degree or equivalent related work related experience and/or training. Prefer 5+ years’ prior supervisory skills and hotel/resort culinary/food and beverage management experience. Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease. Computer skills required. Strong guest and team member relations skills. Must maintain current food handler’s certification

Physical Requirements:

30% Sitting

70% walking, standing and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Taste and smell

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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