Junior Sous Chef (McArthurs) - Arizona Biltmore

Arizona Biltmore; Phoenix (AZ); On-site; USD 50,000 - 53,000; Full time

Job summary

Arizona Biltmore seeks a passionate Junior Sous Chef to contribute to their culinary team. The role involves assisting in the training of kitchen staff, maintaining food quality, inventory management, and fostering a positive kitchen environment. A commitment to excellence and a minimum of 3 years culinary experience in high-volume operations are essential for success in this position.

Benefits

Health insurance

Retirement plans

On-site wellness programs

Employee rates on hotel stays

Qualifications

• At least 3 years of culinary experience in a high volume & quality operation.
• At least 1 year of supervisory experience.
• Proficiency in using kitchen equipment.

Responsibilities

• Assist in training kitchen staff and participating in food preparation.
• Monitor inventory and ensure adherence to food safety standards.
• Provide guidance and support to kitchen team members.

Skills

Communication

Food Preparation

Team Leadership

Education

Accredited culinary school or apprenticeship program

Job description

1 month ago Be among the first 25 applicants

About Us

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

About Us

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

Check out this video for more information on our great company!

Location Description:

The iconic Arizona Biltmore is located in the heart of the prestigious Biltmore neighborhood in Phoenix. The resort was named the "Jewel of the Desert" since its opening on February 23, 1929. This gorgeous 39-acre property reopened in May 2021 after undergoing a $150 million restoration and has over 700 rooms, over 200,000 square feet in banquet space, and 8 food and beverage outlets (including 2 restaurants, 2 bars, 2 poolside bars, a gelato shop/cafÃ, and in-room dining).

Arizona Biltmore is a LXR Hotel & Resort by Hilton which is a hand-selected collection of unique luxury hotels, offering bespoke service and personal adventures in the world's most intriguing locations. With this, as a team member you will receive the Go Hilton travel benefits in addition to Pyramid's travel benefits. Learn more about our incredible benefits here.

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Overview

We're looking for a talented culinarian to join our team as a Junior Sous Chef of McArthur's!

McArthur's

is named after the resort's architectural inspirations serving New American cuisine with hints of the Sonoran Desert delivering a creative fusion of meticulously sourced ingredients brought from farm to table in a menu of comforting delight.Â

Essential Duties

As a Junior Sous Chef, you would be responsible for assisting in the training and coordination of kitchen staff, while actively participating in the preparation and cooking of dishes to ensure a consistent and high-quality culinary experience. This includes the following duties:

• Assist in training staff in the production and execution of outlet needs, ensuring consistency and a high-quality culinary experience.
• Support the preparation and quality control of soups, stocks, sauces, and other outlet dishes, under the guidance of senior chefs.
• Contribute to the daily culinary operations in assigned areas, helping to maintain efficiency and effectiveness throughout the kitchen.
• Monitor inventory levels of ingredients and supplies, and assist in stock rotation to minimize waste.
• Maintain knowledge of all menus and recipes, ensuring accuracy and consistency in food preparation.
• Perform regular quality checks during food preparation and before service to ensure dishes meet the hotel's standards.
• Provide guidance and support to Cooks, Pantry Cooks, and Prep Cooks, fostering a positive work environment.
• Ensure adherence to food safety and sanitation standards, maintaining proper documentation and records.
• Assist in managing food costs and minimizing waste, under the supervision of senior chefs.
• Support the completion of assigned prep lists, ensuring accuracy in food preparation and delivery.
• Help maintain the freshness and quality of all products used in the kitchen.
• Communicate effectively with team members and supervisors to address needs, requirements, and potential issues.
• Assist in resolving any issues that arise during daily operations, ensuring smooth kitchen performance.
• Occasionally interact with guests, when necessary, to ensure satisfaction with the culinary offerings and address specific dietary needs or requests.
  
  

Supportive Duties

• Assist in supervising employees within the culinary department, ensuring daily operations run smoothly.
• Support the training and development of kitchen staff, helping to plan, assign, and direct work under the guidance of senior leadership.
• Contribute to maintaining a positive work environment by supporting team efforts to produce high-quality culinary products.
• Assist in addressing and resolving operational issues or staff concerns in alignment with the organization's policies and applicable laws.
  
  

This is a full-time position and you must have availability to work days, nights, weekends, and holidays.

Qualifications

• At least three (3) years of culinary experience in a professional kitchen – must be in a high volume & high quality operation.
• At least one (1) year of supervisory experience.
• Graduate on an accredited culinary school or apprenticeship program, preferred
• Food Handler's Card.
• ServSafe Certified, preferred.
• P roficiency in using and demonstrating the proper use
  
  

of knives and kitchen equipment effectively.

• Solid understanding of the fundamentals of food preparation.
• Ability to communicate effectively before groups of customers or employees, ensuring clarity and professionalism.
• Competence in basic arithmetic operations, including addition, subtraction, multiplication, and division, using whole numbers, common fractions, and decimals.
• Ability to solve practical problems and handle a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret and follow instructions provided in written, oral, diagram, or schedule form.
• Knowledge of accepted sanitation standards and ability to maintain a clean and safe working environment.
• Ability to operate and understand the functionality of all kitchen equipment.
• Ability to work in confined spaces and maintain composure under pressure.
• Familiarity with restaurant or outlet prep lists and production schedules, ensuring accurate and timely completion.
• Basic understanding of food cost management and the ability to implement strategies to reduce food waste through proper training and cross-utilization of ingredients.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Restaurants

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