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Junior Sous Chef

2 months ago

Phoenix, Arizona, United States Arizona Biltmore Full time

About Us:

At Arizona Biltmore, we're dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, 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.

Our Benefits:

  • Comprehensive health insurance
  • Retirement plans
  • Paid time off
  • On-site wellness programs
  • Local discounts
  • Employee rates on hotel stays

Our Culture:

We're a company that values its employees and is committed to creating exceptional guest experiences. Our team members are the heart of our success, and we're looking for talented individuals to join our culinary team.

Job Summary:

We're seeking a skilled Junior Sous Chef to assist 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.

Responsibilities:

  • 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.

Requirements:

  • At least three (3) years of culinary experience in a professional kitchen, preferably in a high-volume and high-quality operation.
  • Graduate of an accredited culinary school or apprenticeship program, preferred.
  • Food Handlers Card.
  • ServSafe Certified, preferred.
  • Proficiency 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.