Sous Chef

Marc & Rose Hospitality; Scottsdale (AZ); Sur place; USD 65 000 - 90 000; Plein temps

Résumé du poste

The Canal Club at The Scott Resort & Spa in Scottsdale, AZ seeks a Sous Chef to oversee day-to-day kitchen operations, leading staff to deliver high-quality, consistent dishes in a luxury resort setting.

Under guidance of the Chef de Cuisine and Executive Chef, you will develop recipes, supervise line cooks, manage prep, ordering, storage, and safety, and maintain cost and quality controls to sustain exceptional guest experiences at The Canal Club.

Qualifications

• Minimum two years of cooking experience in a similar environment.
• Broiler and sauté experience preferred.
• Maricopa County Food Handler's/Manager's Card required.

Responsabilités

• Supervise line cooks to ensure timely, quality output.
• Handle line prep and chef prep as needed.
• Place daily orders for produce and other items.
• Ensure proper receiving, storage, labeling, and rotation.
• Develop new recipes under guidance from chefs.
• Attend staff or company meetings.
• Adhere to cost and quality control procedures.

Connaissances

Cooking techniques

Sanitation knowledge

Kitchen equipment operation

Butchering fish & meat

Recipe math

Health department compliance

Staff coaching

Formation

High School Diploma or equivalent

Culinary or apprenticeship program

Description du poste

Summary of Position:

The Sous Chef at The Canal Club within The Scott Resort & Spa will support day to day operations which includes but not limited to supervising and working with all kitchen staff in order to prepare, cook and present food according to restaurant and resort recipes, in order to create high quality and exceptional food products.

Job Functions:

• Supervise line culinary associates to ensure they are properly putting out food in a timely manner, with quality and consistency in mind.
• Work on any chef specific prep, and any line prep as needed.
• Do a line spot check daily in-between meal period changes.
• Put in orders for the day including ordering produce, fish, bread, and any items needed for service.
• Perform administrative duties as assigned or requested.
• Assign, in detail, specific duties to cooks under supervision for efficient operation of the kitchen.
• Ensure line is set for service and work expo.
• Run specials according to seasonality and programming events.
• Under guidance of Chef de Cuisine and Executive Chef, develop new recipes in line with concept and cuisine, including seasonal menus or specials.
• Ensure proper receiving, storage (labeling, dating) and rotation of food products so as to comply with health department regulations.
• Check all costed recipes to ensure up to date and correct.
• Supervise daily cleaning of walk-in boxes for safety reasons.
• Report any equipment in need of repair to Chef and Engineering for maintenance.
• Perform duties as requested, such as preparation of amenities or for V.I.P. parties.
• Attend any assigned staff or company meetings.
• Adhere to cost and quality control procedures.
• Perform all other duties as assigned by the Chef de Cuisine, Executive Chef, or the General Manager.

Qualifications:

Education: High School Diploma or equivalent preferred. Culinary or apprenticeship program preferred

Experience: Minimum two (2) years of cooking experience in a similar environment required. Broiler and sauté experience preferred. Previous coaching, trainer, or leadership experience preferred.

Certificates or Licenses: Maricopa County Food Handler's/Manager's Card.

Knowledge, Skills, and Abilities:

• Knowledge of the fundamentals of cooking, i.e. sauces, stocks, and cooking procedures
• Knowledge of the acceptable standards of sanitation
• Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, etc...
• Ability to butcher fish and meat
• Ability to correctly complete basic mathematical skills to prepare recipes
• Ability to understand and comply with all Health Department standards
• Ability to memorize and perform in alignment with Department Standards, Service Essentials, and Marc & Rose Hospitality Purpose and Pillars

Personal Characteristics:

• Behaves ethically
• Organized: Maintain a neat, organized workspace, maintaining important documents pertinent to job
• Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language in order to properly document incidents and activities utilizing Perspective Software.
• Professional Appearance: Exhibits an appearance appropriate for a four-diamond resort (Specific grooming standards are available for review)

Working Conditions:

• Attendance as scheduled is a critical element in all positions at The Scott Resort & Spa.

The Scott Resort & Spa's leaders and associates believe each guest should be treated with respect and professionalism. We create a heartfelt experience, enticing our guests to return again and again. In order to be successful at The Scott Resort & Spa, associates must share both our Purpose (Making Space for Genuine Hospitality) and Pillars (Hands On & Heartfelt, Sincere & Focused, Collaborative & Curious, and Conscientious). This includes possessing and demonstrating a high level of courtesy and respect for both internal and external guests. Our fun, friendly and enthusiastic associates treat every guest as if they were our only guest. A true customer focus is essential to success with our property.

Source: Marc & Rose Hospitality