Pyramid Hotel Group

Chef De Cuisine-Litchfield's

Hotel/Resort Name The Wigwam
Posted Date 6 months ago(11/8/2021 6:58 PM)
Location : Company Name
Pyramid Hotel Group
Location
US-AZ-Litchfield Park
Department
Culinary
Position Type
Regular Full Time
# of Openings
1
Requisition ID
2021-12150
Requisition Post Information* : External Company Name
Pyramid Hotel Group
Requisition Post Information* : External Company URL
https://careers-phg.icims.com
Address
300 East Wigwam Boulevard
Postal Code
85340

About Us

Deeply entwined with Arizona history since 1929, The Wigwam welcomes you to make a historic career move and join our family! The Wigwam is a Four Diamond property with 331 guest rooms spanned across 440 acres. The Wigwam is a renowned Arizona landmark, nestled in the community of Litchfield Park, AZ and is a true representation of an authentic Arizona experience.  We are currently seeking enthusiastic, driven individuals, with a great attitude and a passion for excellence to join us in curating incredible guest experiences and lasting memories. Come make some history with us!

 

The Wigwam is an Equal Opportunity Employer committed to a diverse and inclusive work environment. Minority/Female/Disability/Veteran

Description

Make a historic career move and join our family!

 

A Historic Hotel of America, The Wigwam is a AAA Four Diamond 440 acre resort nestled in the Litchfield Park community, celebrating over 90 years of history!

 

We are currently seeking a creative, passionate, experienced culinary professional to join us as our Chef De Cuisine of Litchfield's our farm to table fine dining restaurant located at the resort.

 

We offer our leaders the following benefits:

  • One of the most comprehensive and affordable employee benefit/insurance programs in the hospitality industry
  • Company Paid Life & AD&D Insurance
  • Company Paid Long Term Disability Insurance
  • 401K Match
  • Paid Time Off
  • Discounts on Travel, Golf, Tennis, Spa, Restaurants, Hotel Rooms and more

 

The Chef De Cuisine of Litchfield's will have the following responsiblities...

  • Support and assist the Resort Executive Chef. 
  • Oversee the day-to-day culinary operations of Litchfield's.
  • Train and supervise staff and monitor food quality.
  • 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.
  • 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.
  • Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
  • 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.
  • Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
  • 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.
  • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
  • Other duties as required/assigned

Requirements

  • 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 staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Litchfield's General Manager and other Food & Beverage front of house leadership
  • Minimum of two years experience as a Sous Chef in a high-end, high quality operation preferred.

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