Deeply entwined with Arizona history since 1929, The Wigwam welcomes you to come make a little history of your own. 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 with a true representation of an authentic Arizona experience. The Wigwam is the only Resort in Arizona with three, 18-hole championship golf courses. Our signature 26,000 sq. ft. spa, LeMonds- Aveda Salon and Spa, features 15 luxurious treatment rooms, a full service salon and a private coed lap pool. The dining experiences cater to any occasion. At our signature farm-to-table restaurant, Litchfield’s, guests can enjoy a four-diamond meal with all locally sourced produce, Red’s Bar & Grill offers approachable and soul-warming cuisine with a relaxed vibe, and the Wigwam Bar is the resort’s social hub – a community courtyard in Litchfield Park where locals and guests alike meet for everything from early morning lattés to a late evening of live music and cocktails. The Wigwam is currently seeking enthusiastic, driven individuals, with a great attitude and passion for excellence. If you would like to join our culture of caring and make some history at The Wigwam, please apply online. The Wigwam is an Equal Opportunity Employer committed to a diverse and inclusive work environment. Minority/Female/Disability/Veteran

POSITION PURPUSE 

Oversee and coordinate the production of desserts, confections, ice creams and pastries.

ESSENTIAL FUNCTIONS

• Prepare all pastry and dessert items for buffet, banquet and restaurant use according to standard recipes.
• Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal.
• Set up station with predetermined mise en place required to service all outlets.
• Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness.

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 Pyramid Hotel Groups 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:

• Properly rotate food products in order to keep spoilage and waste to a minimum.
• Ensure that all equipment in work area is properly cleaned.
• Perform other duties as required, i.e., special orders/buffet presentations and cross- training.

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.
• Thorough knowledge of pastry and dessert.
• Knowledge of accepted sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

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.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• 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 lift up to 25 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, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. 

• High school or equivalent education required.
• Certified Baker level or higher.
• Minimum of two years experience as a pastry cook in a resort setting or hospitality required.