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5E49400F516F7700
Property Name
Fairmont Scottsdale Princess
Job Title
Culinary - Sous Chef
Location
Arizona-Phoenix/Scottsdale
City
Scottsdale
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Yes
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Chef - Sous Chef

Fairmont Scottsdale Princess - OUR PHILOSOPHY

If anything truly defines Fairmont Hotels & Resorts, it is the value we attach to lasting memories. Building upon a century of experience as hoteliers has endowed us with a rich tradition of hospitality. We offer experiences that are authentically local, in hotels and resorts of unrivalled presence. And genuine hospitality is achieved when engaging service and attention to detail elevate each stay into cherished memory.

Job Details

Culinary - Sous Chef
A special occasion calls for great food! As a Sous Chef with Fairmont Hotels and Resorts you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our guests. Your experience in managing various aspects of a kitchen will be reflective in positive guest satisfaction and colleague engagement results.

Hotel Overview: Picture a shimmering oasis overlooking the Sonoran Desert and the McDowell mountains - Fairmont Scottsdale Princess offers luxury and world class hospitality with over 200,000 square feet of meeting space. This award-winning meetings resort recently opened 102 new guest rooms in June 2016, bringing the total number of rooms to 750. In conjunction with the guest room expansion, the resort is creating three dynamic new outdoor venues for groups: Sunset Beach, the Great Lawn and a new western town, Copper Canyon. The Fairmont Scottsdale Princess was recently recognized with the AAA Five Diamond rating for its 25th year, making it one of the longest running AAA Five Diamond Resorts in the America’s. The only thing missing is you!

Summary of Responsibilities:

Reporting to the Executive Sous Chef Banquets, responsibilities and essential job functions include but are not limited to the following:

* Establish the day's priorities and assign production and prep task to staff to execute

* Take physical inventory of specified food items for daily inventory

* Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand

* Ensure that recipe cards, production schedules, plating guides, photographs are current and posted

* Ensure that all staff prepares menu items following recipes and yield guides, according to department standards

* Maintain complete knowledge of and comply with all departmental policies, procedures, and standards

* Maintain complete knowledge of correct maintenance and use of equipment

* Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day

* Maintain positive guest relations at all times

* Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately

* Resolve guest complaints, ensuring guest satisfaction

* Monitor and maintain cleanliness, sanitation and organization of assigned work areas

* Review daily specials and offer feedback to Chef de Cuisine

* Communicate additions or changes to the assignments as they arise throughout the shift

* Requisition the days supplies and ensure that they are received and stored correctly

* Ensure that staff report to work as scheduled, documenting any late or absent employees.

* Coordinate breaks for staff

* Inspect grooming and attire of staff; rectify any deficiencies

* Check and ensure that all opening duties are completed to standard

* Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift

* Monitor performance of staff and ensure all procedures are completed to the department standards

* Work on line during service and assist wherever needed

* Be aware of any shortages and make arrangements before the item runs out

* Ensure that F&B Service Staff are informed of out of stock (86'd) items and amount of available menu specials throughout the meal period

* Inspect the cleanliness of the line, floor, all kitchen stations

* Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements

* Maintain proper storage procedures as specified by Health Department and Hotel requirements

* Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety

* Complete HotSOS orders for maintenance repairs and submit to Engineering

* Review sales and food cost daily with Chef de Cuisine

* Minimize waste and maintain controls to attain forecasted food and labor costs

* Ensure that excess items are utilized efficiently

* Monitor and ensure that all closing duties are completed to standard before staff sign out

* Foster and promote a cooperative working climate, maximizing productivity and employee morale

* Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards

* Conduct scheduled performance appraisals

* Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands

* Other related duties as necessary

Job Requirements

* Adhere to Fairmont Scottsdale Princess Grooming Guidelines. Click here to view: http://www.scottsdaleprincess.com/Meet/Grooming-Guidelines

* 5-7 years experience, post culinary education

* 2-3 years experience in a supervisory role in the culinary field required

* Diploma Certification in a Culinary discipline an asset

* Computer literate in Microsoft Window applications an asset

* Strong interpersonal and problem solving abilities

* Highly responsible & reliable

* Ability to work well under pressure in a fast-paced environment

* Ability to work cohesively with fellow colleagues as part of a team

* Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):

* Constant standing and walking throughout shift

* Frequent lifting and carrying up to 50lbs

* Occasional kneeling, pushing, pulling, lifting

* Occasional ascending or descending ladders, stairs and ramps

Visa Requirements: Proof of eligibility to work in the United States is required.