Overview

　　Montelucia Resort and Spa

　　Nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley, the Montelucia Resort & Spa features 253 luxurious guestrooms, 38 suites and two presidential suites. The property’s distinctive architecture is inspired by the rich history, white-washed villages and sun-drenched hills of Spain’s Andalusia region. The property also includes the award-winning Moroccan inspired Joya Spa, three resort pools and five dining options including the critically acclaimed restaurant, Prado. The resort, which is adjacent to the cities of Phoenix and Scottsdale, offers easy access to golf, recreation, nightlife and entertainment.

　　Job Description

　　Coordinate and ensure the smooth and efficient operation of the culinary and stewarding operations in related kitchen Banquet, or, garde-manger, or restaurant. Maintain, and enhance the food products through a creative menu development and presentation. Responsibilities

　　Conduct daily shift briefings to all production kitchen

　　Must be able to prioritize and work efficiently with limited supervision

　　Must be very accurate, detailed oriented and able to multitask

　　Must lead with a positive, supportive, nurturing, and engaging mind set daily.

　　Must possess excellent communication, follow up and organizational skills.

　　Remain a calm leader and resolving problems using good judgment

　　Accountable for the financial controls (payroll, food cost, purchases, yield production management)

　　Provides daily production list and thorough communication to all team members for accurate work production.

　　Demonstrate full knowledge of inventory and cost controls, pricing, requisitioning, issuing supplies and equipment for food production, reports, and costs menus

　　Actively engaged and interact with guests

　　Create menus and hands on training supporting menu development

　　Promote a Fun/ Professional and Disciplined work environment

　　Lead by example using intuitive professional guidance and support to all internal guests

　　Support/Coach/Lead & motivate all kitchen/ stewarding team members

　　Actively share ideas, opinions & suggestions in meetings to continuously improve and better our food and beverage experiences

　　Create special menus for site inspection / cooking demo

　　Review daily food sales to better monitor product usage / rotation defining purchases

　　Ensure purchase orders and storeroom requisitions are accurate

　　Ensures that daily work environment, communication is respectful, and promotes cooperation amongst team members

　　Encourage and builds mutual trust, respect, and cooperation amongst all team members.

　　Ensure all kitchen colleagues are aware of standards & expectations

　　Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Resort’s quality standards

　　Control, Analyze, Reflect, and provide recommendation on financial performance

　　Create seasonal and specialty event menus changing accordingly to timelines agreed upon

　　Ensure proper hygiene, adherence to state and corporate health guidelines are respected and delivered daily

　　Ensure all grooming and uniform standards are being respected.

　　Ensure daily spot check of temperature control sheets are filled as required

　　Maintain cleanliness and proper rotation of product in all refrigeration units and dry storage.

　　Minimize purchases/ wastage/ and reduce spoilage to match business volume in low season

　　Assess and maintain consistent on the job training sessions for culinary team members

　　Liaison daily with all Managers to keep open lines of communication & guest feedback

　　Maintain & improve all food preparations & presentations

　　Maintain & improve Omni Montelucia standards for timely delivery of food orders

　　Strive to achieve and surpass Medallia Scores

　　Qualifications

　　High School diploma or equivalent

　　Hospitality management degree or some college preferred

　　Carrying or lifting items weighing up to 50 pounds

　　Moving about the outlet(s)

　　Handling objects, products

　　Bending, stooping, kneeling

　　Minimum 5 years of Sous Chef / Banquet experience, / CDC experience required.

　　Previous experience in a 4 Diamond luxury resort environment

　　Proven track record of cost control including food, equipment’s, labor, and wastage to meet the food quality goals and the hotel’s financial goals.

　　Enthusiastic, outgoing personality who is very guest driven

　　Demonstrates real passion for menu planning and leadership

　　Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand, and the Company.

　　Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.

　　Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

　　Problem solving, reasoning, motivating, organizational and training abilities are used often.

　　Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

　　May be required to work nights, weekends, and/or holidays.

　　Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp_formattedESQA508c.pdf) If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to [email protected] .

　　Job LocationsUS-AZ-Paradise Valley

　　Posted Date1 month ago(1/9/2024 3:15 PM)

　　Requisition ID 2024-103500

　　of Openings 1Category (Portal Searching) Culinary