Pyramid Global Hospitality

Sous Chef

Hotel/Resort Name The Wigwam
Posted Date 3 months ago(3/25/2022 6:51 PM)
Location : Company Name
Pyramid Hotel Group
Location
US-AZ-Litchfield Park
Department
Culinary
Position Type
Regular Full Time
# of Openings
1
Requisition ID
2022-14414
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 a Sous Chef.

 

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

POSITION PURPOSE

Manage and service all aspects of the kitchen with regard to employees, food product and planning.

ESSENTIAL FUNCTIONS

  • Plan and oversee day to day 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.
  • Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results. Daily and monthly inventory control in line with daily accurate ordering.
  • Conduct employee training on a regular basis

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 Chef de Cuisine and Executive Chef on a daily basis, as well as with other departments that are directly related to the culinary department.
  • Participate in long range planning and development for the culinary department.
  • Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.

 

 

Requirements

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.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Works with minimal supervision
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain and strictly abide by state sanitation/health regulation and resort requirements.
  • Maintain and ensure a high-quality product and mise en place of food preparation.
  • Mise en place of tools, equipment and supplies
  • Wrap, cover, label and date all items being stored in the appropriate places
  • Clean and wipe down food prep areas, reach-ins/walk-ins and shelves with the appropriate and approved sanitizers.
  • Prepare all menu items following the set recipes and yield guides
  • Assist in plating up Banquet meals
  • Communicate any assistance needed during busy periods to the Junior Sous-Chef, Restaurant Chef/Chef Tournant
  • Work at off-premise functions as assigned
  • Attend designated meetings
  • Perform duties in other areas of the kitchen or other resort kitchens as assigned
  • Follow maintenance program and cleaning schedules
  • Ensure that all assigned staff has reported to work – document any late or absent employees
  • Coordinate breaks for assigned staff.
  • Prepare and assign production and prep work for assigned staff to complete; review priorities
  • Communicate additions or changes to the assignments as they arise throughout the shift
  • Meet with the Chef de Cuisine, Executive Sous Chef and or Executive Chef to review assignments, anticipate business levels, changes and other information pertinent to the job performance
  • Assist assigned staff wherever required ensuring optimum service to our guests
  • Check Restaurant event orders to ensure that they are correct and complete, ensure proper and plentiful mise en place
  • Inform the Chef de Cuisine, Executive Sous Chef and or Executive Chef of any shortages before the items is depleted
  • Ensure all cook’s assignments are completed before they sign and clock out for their scheduled shift
  • Minimize waste and maintain controls to attain forecasted or budgeted food cost
  • Plan and oversee day to day 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 all menu items.  Read and employ math skills for recipes.  Prepare requisitions for supplies and food items for production in workstation.
  • Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results.
  • Conduct employee training on a regular basis.
  • Consult with the Chef de Cuisine on a daily basis, as well as with other departments that are directly related to the culinary department.
  • Participate in long range planning and development for the culinary department.
  • Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.
  • 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.

Education                

High school or equivalent education required.  Culinary Degree preferred.

 

Experience              

Minimum of one to two years’ experience in a supervisory level required.

 

Options

Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
Share on your newsfeed