Banquet Sous Chef – High-Volume Event Culinary Leader

The Scottsdale Resort and Spa, Curio Collection by Hilton; Scottsdale (AZ); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a talented kitchen leader to direct and supervise food production in a full-time role at our Scottsdale property. You will ensure high-quality items, maintain safety standards, and collaborate with F&B leaders to meet client needs and events.

You will supervise staff, manage costs, and stay current with culinary trends to energize the team and menus.

Qualifications

• Three or more years in hotel Food & Beverage, or a Culinary Degree with 2+ years in F&B.
• Experience in high-volume catering with luxury hotel brands and fine dining.
• Proven leadership supporting colleague growth, teamwork and customer service.
• Stays current with culinary trends and contributes to development.

Responsibilities

• Direct and supervise the efficient operation of food production areas.
• Supervise and assist in preparation of all food items per standardized recipes.
• Maintain cleanliness, sanitation and safety in kitchen and storage areas.
• Assist the Outlet-Restaurant Manager and Banquet Manager in daily duties.
• Coordinate with other departments to fulfill client services and events.
• Manage cost controls, food requisitions and waste reduction.
• Oversee menu creation for staff restaurant ensuring high quality.

Skills

F&B management

Culinary experience

Leadership

Industry trends

Creativity

Computer literacy

Education

Culinary Degree

Job description

Driftwood Hospitality Management is seeking a talented kitchen leader to direct and supervise food production in a full-time role at our Scottsdale property. You will ensure high-quality items, maintain safety standards, and collaborate with F&B leaders to meet client needs and events.

You will supervise staff, manage costs, and stay current with culinary trends to energize the team and menus.