Creative Sous Chef — Golf Course Banquets & Menus

TPC Las Vegas; Scottsdale (AZ); Sur place; USD 55 000 - 90 000; Plein temps

Résumé du poste

TPC Scottsdale is seeking a culinary leader to assist the Chef management team in creating menu items for a la carte and banquet menus, with focus on quality and presentation. You will supervise kitchen staff, train cooks, and manage scheduling and performance reviews to ensure high standards.

Responsibilities include developing daily specials, crafting banquet decorations, and maintaining food safety, sanitation, and inventory controls while supporting marketing and promotional programs for the

Qualifications

• High school diploma or equivalent required.
• Culinary degree or equivalent training required.
• 3 years' culinary experience in progressively responsible positions preferred.
• Prior supervisory experience preferred.

Responsabilités

• Assist the Chef management team with creating menu items for a la carte and banquet menus.
• Create daily specials reflecting the operating concept and creative use of ingredients.
• Lead and direct kitchen staff including recruiting, hiring, scheduling, and performance reviews.
• Train and supervise cooks and ware washers according to recipes and sanitation standards.
• Maintain high sanitation and safety standards throughout the kitchen and dumpster areas.
• Manage inventory and assist in purchasing procedures to keep proper stock levels.
• Develop and maintain marketing and promotional programs for the Food & Beverage Department.

Connaissances

Culinary knowledge

Supervisory experience

Food safety standards

Formation

High school diploma or equivalent

Culinary degree or equivalent training

Description du poste

TPC Scottsdale is seeking a culinary leader to assist the Chef management team in creating menu items for a la carte and banquet menus, with focus on quality and presentation. You will supervise kitchen staff, train cooks, and manage scheduling and performance reviews to ensure high standards.

Responsibilities include developing daily specials, crafting banquet decorations, and maintaining food safety, sanitation, and inventory controls while supporting marketing and promotional programs for the