Senior Sous Chef - High-Volume Hotel & F&B Leader

The Scottsdale Resort & Spa; Scottsdale (AZ); Sur place; USD 55 000 - 85 000; Plein temps

Avantages offerts par ce poste

401(k)

Disability insurance

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Résumé du poste

The Scottsdale Resort & Spa, operated under Driftwood Hospitality Management, is seeking an experienced Kitchen Leader to direct and supervise our food production areas. You will work with the Executive Chef to ensure high-quality, appealing menu items while maintaining sanitation, safety, and cost efficiency.

Lead a team across outlets and banquet services, coordinating with other departments to deliver exceptional guest experiences and remain current with culinary trends.

Qualifications

• Three+ years of progressive experience in Hotel Food & Beverage or related industry.
• Culinary Degree with 2+ years in F&B acceptable.
• Strong leadership and team management capabilities.
• Knowledge of current culinary trends and creative menu development.

Responsabilités

• Direct and supervise the operation of food production areas.
• Assist in menu creation and planning for restaurant, outlets, and catered events.
• Ensure cleanliness, sanitation, and safety in kitchen operations.
• Coordinate with Outlet-Restaurant Manager and Banquet Manager in daily/weekly duties.
• Support F&B services for conventions and group activities; coordinate with other departments.
• Promote teamwork and maintain cost control within food cost budgets.

Connaissances

Leadership

Menu planning

F&B service

Culinary trends

Team management

Formation

Culinary Degree

Description du poste

The Scottsdale Resort & Spa, operated under Driftwood Hospitality Management, is seeking an experienced Kitchen Leader to direct and supervise our food production areas. You will work with the Executive Chef to ensure high-quality, appealing menu items while maintaining sanitation, safety, and cost efficiency.

Lead a team across outlets and banquet services, coordinating with other departments to deliver exceptional guest experiences and remain current with culinary trends.