Chef de Cuisine Brittlebush Bar & Grill at the Westin Kierland Resort & Spa
Starwood Hotels & Resorts Worldwide, Inc - Scottsdale, AZ

This job posting is no longer available on Starwood Hotels.

Company

Starwood Hotels & Resorts Worldwide, Inc. owns, manages and franchises some of the most well-known brands in the industry. We are proud of who we are and happy to share some of those details with you. We are relatively young company; however we have a history full of stories of growth, innovation, and triumph. We are fortunate enough to have a rich history from each of our unique brands, and are proud of the heritage they represent.

Starwood Hotels & Resorts brings together some of the strongest and most well-recognized brands in the hospitality industry. Each brand offers a distinctive experience to guests and presents a unique opportunity for associates: Sheraton, Four Points by Sheraton, W Hotels, the Luxury Collection, Le Meridien, element, Westin Hotels & Resorts and St Regis Hotels & Resorts - these are Starwood Hotels & Resorts.

We have a well thought-out business philosophy that has served us well in the past, and the future looks bright as our company improves and grows

Location

The Westin Kierland Resort & Spa is a AAA Four Diamond resort located in the shadows of the McDowell Mountains. This business and leisure property is an integral part of the exclusive, 730-acre master-planned community of Kierland which features upscale residences and dozens of shops, galleries and restaurants. We are located just off of Scottsdale Road, 10 miles from historic downtown Scottsdale, and 20 miles from downtown Phoenix. We have 730 distinctively different and Heavenly guest rooms, including 270 villas situated in this beautiful oasis. Our full-service spa offers numerous services that will rejuvenate, renew and restore. Our Guests can relax in one of our two enticing pools which include the Lazy River that meanders throughout. Our Fun Department focuses on all things fun and exciting for Guests of every age and background - from scavenger hunts to technology challenges. Here at the Westin Kierland Resort and Spa, cuisine takes center stage. Our highly talented chefs reveal their culinary creativity in ten dining options available at The Resort. These outlets include: Nellie Cashman's, In-Room Dining, Brittlebush Bar & Grill, Waltz & Weiser Saloon, Dreamweaver's Canyon, J. Swilling's, Edie's Range House, The Rim Lobby Lounge, Coffee Flats & Snowballs, and deseo. Everything you might imagine is here waiting for you at the Westin Kierland Resort and Spa.

Department

Job Description

Chef de Cuisine at Brittlebush Bar & Grill at the Westin Kierland Resort & Spa
Grade 12 / Exempt / Full Time
The Westin Kierland Resort & Spa offers exceptional benefits for Full Time Associates!

Brittlebush Bar & Grill is the perfect spot for casual lunch or early dinner. Our visiting guests will find a diverse menu that ranges from light appetizers and salads to more substantial fair. We feature innovative, contemporary cuisine situated in a lodge-like enclave complete with copper and wood-beamed accents to highlight the essence of Arizona. Due to our continued growth, we are currently searching for a hospitality professional with a minimum of 3 years experience as a Chef de Cuisine or Restaurant Sous Chef. Ideally, the selected individual will have experience within a high volume restaurant or Hotel outlet. The selected individual will report directly to our Executive Chef. The ideal candidate will be a hands-on operator with an extremely strong work ethic and excellent organizational and culinary skills. The ability to communicate effectively while efficiently supervising the culinary team is vital to this Chef's success. Exposure to scheduling, payroll, and inventory are necessary. Spanish speaking skills strongly preferred, but not required. If you thrive in a fast-paced, high volume environment where teamwork and commitment to quality is king, we want to get to know you! Equal Opportunity Employer M/F/D/V

Please follow the on-line instructions to apply for this culinary opportunity within Starwood Hotels and Resorts - www.starwood.jobs. We look forward to learning more about you!

If you are currently a Starwood Hotels & Resorts Associate, please visit your Human Resources Department to obtain transfer paperwork. Once completed, please apply through Starwood One.

Requirements

POSITION PURPOSE
Support and assist the Executive Chef. Oversee the day-to-day culinary operations of the hotel’s “fine dining” room. Train and supervise staff and monitor food quality.

ESSENTIAL FUNCTIONS

AVERAGE % OF TIME

35% Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.

20% Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.

10% Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.

10% Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.

10% Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.

10% Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.

5% Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

  • Perform other duties as required, i.e. special orders, buffet presentation, V.I.P. parties, write specialty menus for promotions, etc.
  • Assure menus for specials and/or brunch are completed weekly.
  • Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
  • Communicate and assist the Executive Chef in creating innovative products.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
  • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands

  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
  • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
  • Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
  • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
  • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
  • Must be able to lift up to 15 lbs. on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, FAX machines, photocopiers, and other office equipment as needed.
QUALIFICATION STANDARDS
Education
High school or equivalent education required. Bachelor’s Degree preferred.

Experience
Minimum of two years experience as a Sous Chef in a high-end, high quality operation.

Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Chef de Cuisine Brittlebush Bar & Grill at the Westin Kierland Resort & Spa
Company

Starwood Hotels & Resorts Worldwide, Inc. owns, manages and franchises some of the most well-known brands in the industry. We are proud of who we are and happy to share some of those details with you. We are relatively young company; however we have a history full of stories of growth, innovation, and triumph. We are fortunate enough to have a rich history from each of our unique brands, and are proud of the heritage they represent.

Starwood Hotels & Resorts brings together some of the strongest and most well-recognized brands in the hospitality industry. Each brand offers a distinctive experience to guests and presents a unique opportunity for associates: Sheraton, Four Points by Sheraton, W Hotels, the Luxury Collection, Le Meridien, element, Westin Hotels & Resorts and St Regis Hotels & Resorts - these are Starwood Hotels & Resorts.

We have a well thought-out business philosophy that has served us well in the past, and the future looks bright as our company improves and grows

Location

The Westin Kierland Resort & Spa is a AAA Four Diamond resort located in the shadows of the McDowell Mountains. This business and leisure property is an integral part of the exclusive, 730-acre master-planned community of Kierland which features upscale residences and dozens of shops, galleries and restaurants. We are located just off of Scottsdale Road, 10 miles from historic downtown Scottsdale, and 20 miles from downtown Phoenix. We have 730 distinctively different and Heavenly guest rooms, including 270 villas situated in this beautiful oasis. Our full-service spa offers numerous services that will rejuvenate, renew and restore. Our Guests can relax in one of our two enticing pools which include the Lazy River that meanders throughout. Our Fun Department focuses on all things fun and exciting for Guests of every age and background - from scavenger hunts to technology challenges. Here at the Westin Kierland Resort and Spa, cuisine takes center stage. Our highly talented chefs reveal their culinary creativity in ten dining options available at The Resort. These outlets include: Nellie Cashman's, In-Room Dining, Brittlebush Bar & Grill, Waltz & Weiser Saloon, Dreamweaver's Canyon, J. Swilling's, Edie's Range House, The Rim Lobby Lounge, Coffee Flats & Snowballs, and deseo. Everything you might imagine is here waiting for you at the Westin Kierland Resort and Spa.

Department

Job Description

Chef de Cuisine at Brittlebush Bar & Grill at the Westin Kierland Resort & Spa
Grade 12 / Exempt / Full Time
The Westin Kierland Resort & Spa offers exceptional benefits for Full Time Associates!

Brittlebush Bar & Grill is the perfect spot for casual lunch or early dinner. Our visiting guests will find a diverse menu that ranges from light appetizers and salads to more substantial fair. We feature innovative, contemporary cuisine situated in a lodge-like enclave complete with copper and wood-beamed accents to highlight the essence of Arizona. Due to our continued growth, we are currently searching for a hospitality professional with a minimum of 3 years experience as a Chef de Cuisine or Restaurant Sous Chef. Ideally, the selected individual will have experience within a high volume restaurant or Hotel outlet. The selected individual will report directly to our Executive Chef. The ideal candidate will be a hands-on operator with an extremely strong work ethic and excellent organizational and culinary skills. The ability to communicate effectively while efficiently supervising the culinary team is vital to this Chef's success. Exposure to scheduling, payroll, and inventory are necessary. Spanish speaking skills strongly preferred, but not required. If you thrive in a fast-paced, high volume environment where teamwork and commitment to quality is king, we want to get to know you! Equal Opportunity Employer M/F/D/V

Please follow the on-line instructions to apply for this culinary opportunity within Starwood Hotels and Resorts - www.starwood.jobs. We look forward to learning more about you!

If you are currently a Starwood Hotels & Resorts Associate, please visit your Human Resources Department to obtain transfer paperwork. Once completed, please apply through Starwood One.

Requirements

POSITION PURPOSE
Support and assist the Executive Chef. Oversee the day-to-day culinary operations of the hotel’s “fine dining” room. Train and supervise staff and monitor food quality.

ESSENTIAL FUNCTIONS

AVERAGE % OF TIME

35% Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.

20% Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.

10% Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.

10% Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.

10% Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.

10% Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.

5% Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

  • Perform other duties as required, i.e. special orders, buffet presentation, V.I.P. parties, write specialty menus for promotions, etc.
  • Assure menus for specials and/or brunch are completed weekly.
  • Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
  • Communicate and assist the Executive Chef in creating innovative products.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
  • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands

  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
  • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
  • Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
  • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
  • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
  • Must be able to lift up to 15 lbs. on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, FAX machines, photocopiers, and other office equipment as needed.
QUALIFICATION STANDARDS
Education
High school or equivalent education required. Bachelor’s Degree preferred.

Experience
Minimum of two years experience as a Sous Chef in a high-end, high quality operation.

Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Starwood Hotels - 2 years ago - save job - block
About this company
288 reviews
Starwood Hotels & Resorts Worldwide knows how to shine a light on hospitality. One of the world's largest hotel companies, it has...