Vacancy : Executive Chef
Company Name : Doubletree Resort by Hilton Paradise Valley
Company Location : 5401 N Scottsdale Rd, Scottsdale, AZ 85250
This is the job description for EXECUTIVE CHEFJob Title: Executive ChefDepartment: Food & BeverageCompany: DoubleTree – Paradise Valley Resort (managed by Dimension Development Company)Reports To: General ManagerSupervises: Executive Sous Chef, Banquet Sous Chef, Sous Chef, Line Cooks, Stewards/DishwashersJob Purpose: To supervise food preparation and presentation of all food outlets of the hotel ensuring standards are maintained as set forth by Leadership.Job Responsibilities:1. Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations anddevelopment.2. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to laborstandards guidelines.3. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentationof all food and dishes.4. Plan meals and develops menus.5. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events.6. Requisition food and equipment, giving specifications, quantities and quality descriptions.7. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist inmaximizing revenues and profits.8. Other duties as assigned.Job Skills:1. Must be able to “prep” food products, using standardized food preparation techniques.2. Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables insituations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral,diagrammatic, or schedule form.3. Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, andpercentages. Calculate surface, volumes, weights and measures..4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, andgrammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.5. Determine time, place, and sequence of operation or action to be taken; Supervise through determining orinterpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relationsand promoting efficiency.Job Qualifications:Education: Graduation with certification from a culinary institution required.Experience: Minimum 2 years experience as Sous Chef. 2 years kitchen supervisory experience with 3 yearskitchen operations experience including at least 1 year in a lead cook position, and 1 year in asteward position; OR, an equivalent combination of education and experience.Licenses/Certifications: Food Safety CertificationManagement Activities:X Interview, select and train associatesX Set and adjust associates’ rates of pay and hours of workX Direct the work of associatesX Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in sstatusX Handle associate complaintsX Discipline associatesX Plan the workX Determine the techniques to be usedX Apportion the work among associatesX Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked& soldX Control the flow and distribution of materials or merchandise and suppliesX Provide for the safety and security of the employees or the propertyX Plan and control the budgetX Monitor or implement legal compliance measuresX Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-timeassociate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates).X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing ,advancement, promotion or any other change of status of other associates are given particular weight.Physical Requirements and working conditions:Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.Continually works in normal office conditions and in close proximity to others.Additional physical, visual and working requirementsX Identify and distinguish colorsX Outdoor weather conditionsX Stand for long periods of timeX Extreme cold (non-weather)X Walk extended distancesX Extreme heat (non-weather)X Wet or humid conditionsX Lift/carry 26-50 lbs.X Near moving or mechanical partsX Able to work overtime and irregular hoursX Near risk of electrical shockX Near loud noisesWhile this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.Job Type: Full-timePay: From $95,000.00 per yearBenefits:401(k)Dental insuranceDisability insuranceEmployee assistance programEmployee discountFlexible scheduleHealth insuranceLife insurancePaid time offReferral programTuition reimbursementVision insurancePhysical Setting:Casual dining restaurantFine dining restaurantSchedule:Day shiftEvening shiftHolidaysMonday to FridayNight shiftWeekend availabilityAbility to commute/relocate:Scottsdale, AZ 85250: Reliably commute or planning to relocate before starting work (Preferred)Experience:Culinary experience: 5 years (Required)Cooking: 5 years (Required)Work Location: One location
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