Banquet Sous Chef at The Phoenician
Starwood Hotels and 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, Aloft, 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 Phoenician, a AAA Five Diamond Award Winner, offers 647 rooms including The Canyon Suites, an exclusive boutique “all-suite” experience, inspired by a rich history of gracious hospitality. This resort experience is part of The Luxury Collection, a group of unique hotels and resorts offering exceptional service to an elite clientele. All of these hotels are internationally recognized as being among the world’s finest. The Phoenician’s 250 acre inspiration is nestled under Camelback Mountain in Scottsdale, Arizona. Our exclusive property also offers most anything for our discerning clientele: 9 sparkling pools for every taste and preference; The Centre for Well-Being, one of the country’s premier resort spas; and 8 unique dining experiences, including The Thirsty Camel, the Lobby Tea Court, In-Room Dining, Café & Ice Cream Parlor, Relish Burger Bistro, Oasis Pool Bar & Grill, and Il Terrazzo, our 4-Diamond culinary experience where Italian fare reigns supreme.

Department

Job Description

Banquet Sous Chef at The Phoenician
Hourly Wage / Non-Exempt / Overtime Eligible Manager
The Phoenician, a Luxury Collection resort, offers our Full Time Ambassadors exceptional benefits!

Voted #1 Best Place to Work by Phoenix Business Journal. Why look anywhere else when you can be a part of the exceptional culinary team at The Phoenician. Due to our continued growth, we are currently searching for a hospitality professional who can help support our extremely high volume banquet business. The ideal candidate will have at least 2 years of culinary supervisory responsibility combined with the desire to continue to hone those leadership skills. Experience working in a hands-on capacity within an upscale full-service hotel or resort property essential to this rare, and highly sought after opportunity. Extensive banquet and special event exposure an essential components to this individual's success. Selected candidate will present strong food and labor cost knowledge, along with an understanding of the unique seasonal nature of our resort. Quality food and product knowledge necessary to allow for effective food ordering. Computer skills necessary including Microsoft Office. Culinary degree preferred, but not required. Ability to work a flexible schedule including days, evenings, weekends, and holidays necessary. If you love the thrill of working in a professional environment where you contribute to our overall culinary success every day, this one could have the ingredient's for your next step! Equal Opportunity Employer M/F/D/V

If you feel that this description matches your experience and your passion, then let us learn more about you today! Please follow the online application instructions at www.starwood.jobs.

If you are currently a Starwood Hotels & Resorts Associate, and you want your journey to continue, then please visit your Human Resources Department to obtain the necessary transfer paperwork. Once completed, please apply through StarwoodOne.

Requirements

POSITION PURPOSE
Supervise all aspects of the Banquet Kitchen, including employees, food product and planning.

ESSENTIAL FUNCTIONS
AVERAGE % OF TIME

80% Assist in the day to day banquet culinary operations and give direction to employees. 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 items.

10% Assist in the execution of recipes to provide quality and consistent production.

10% Provide assistance in employee training on a regular basis with regards to safety practices and on-boarding.

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:

  • Consult with the Banquet Chef & Executive Chef on a daily basis, as well as with other departments that are directly related to the culinary department.
  • Participate, support, and make recommendations for continuous improvement within the culinary department.
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.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Thorough working knowledge of hot and cold food preparation.
  • Good working knowledge of accepted sanitation standards and applicable health codes.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • 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 stand and exert well-paced mobility for up to 4 hours in length. 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
Certified Cook level or higher. Previous experience in a high volume hotel or banquet kitchen required.

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.

Banquet Sous Chef at The Phoenician
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, Aloft, 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 Phoenician, a AAA Five Diamond Award Winner, offers 647 rooms including The Canyon Suites, an exclusive boutique “all-suite” experience, inspired by a rich history of gracious hospitality. This resort experience is part of The Luxury Collection, a group of unique hotels and resorts offering exceptional service to an elite clientele. All of these hotels are internationally recognized as being among the world’s finest. The Phoenician’s 250 acre inspiration is nestled under Camelback Mountain in Scottsdale, Arizona. Our exclusive property also offers most anything for our discerning clientele: 9 sparkling pools for every taste and preference; The Centre for Well-Being, one of the country’s premier resort spas; and 8 unique dining experiences, including The Thirsty Camel, the Lobby Tea Court, In-Room Dining, Café & Ice Cream Parlor, Relish Burger Bistro, Oasis Pool Bar & Grill, and Il Terrazzo, our 4-Diamond culinary experience where Italian fare reigns supreme.

Department

Job Description

Banquet Sous Chef at The Phoenician
Hourly Wage / Non-Exempt / Overtime Eligible Manager
The Phoenician, a Luxury Collection resort, offers our Full Time Ambassadors exceptional benefits!

Voted #1 Best Place to Work by Phoenix Business Journal. Why look anywhere else when you can be a part of the exceptional culinary team at The Phoenician. Due to our continued growth, we are currently searching for a hospitality professional who can help support our extremely high volume banquet business. The ideal candidate will have at least 2 years of culinary supervisory responsibility combined with the desire to continue to hone those leadership skills. Experience working in a hands-on capacity within an upscale full-service hotel or resort property essential to this rare, and highly sought after opportunity. Extensive banquet and special event exposure an essential components to this individual's success. Selected candidate will present strong food and labor cost knowledge, along with an understanding of the unique seasonal nature of our resort. Quality food and product knowledge necessary to allow for effective food ordering. Computer skills necessary including Microsoft Office. Culinary degree preferred, but not required. Ability to work a flexible schedule including days, evenings, weekends, and holidays necessary. If you love the thrill of working in a professional environment where you contribute to our overall culinary success every day, this one could have the ingredient's for your next step! Equal Opportunity Employer M/F/D/V

If you feel that this description matches your experience and your passion, then let us learn more about you today! Please follow the online application instructions at www.starwood.jobs.

If you are currently a Starwood Hotels & Resorts Associate, and you want your journey to continue, then please visit your Human Resources Department to obtain the necessary transfer paperwork. Once completed, please apply through StarwoodOne.

Requirements

POSITION PURPOSE
Supervise all aspects of the Banquet Kitchen, including employees, food product and planning.

ESSENTIAL FUNCTIONS
AVERAGE % OF TIME

80% Assist in the day to day banquet culinary operations and give direction to employees. 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 items.

10% Assist in the execution of recipes to provide quality and consistent production.

10% Provide assistance in employee training on a regular basis with regards to safety practices and on-boarding.

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:

  • Consult with the Banquet Chef & Executive Chef on a daily basis, as well as with other departments that are directly related to the culinary department.
  • Participate, support, and make recommendations for continuous improvement within the culinary department.
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.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Thorough working knowledge of hot and cold food preparation.
  • Good working knowledge of accepted sanitation standards and applicable health codes.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • 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 stand and exert well-paced mobility for up to 4 hours in length. 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
Certified Cook level or higher. Previous experience in a high volume hotel or banquet kitchen required.

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