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Restaurant/Outlet Chef

Posted September 8, 2022

Hilton Phoenix Resort at the PEAK
Phoenix, AZ
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About This Job

The Hilton Phoenix Resort at the Peak is looking for a FT - Restaurant/Outlet Chef to join our amazing Resort Team!

**Hours: AM and PM shifts including weekends and holidays**

**Summary of Benefits**

  • Team Member and Family Room Discounts for both Crescent Hotels and Resort and Hilton
  • Flexible Schedules
  • Career Growth & Development
  • Insurance Benefit Available for both Full Time and Part Time Team Members
  • 401k Plan and Company Match Program
  • Vacation Pay / Sick Pay – Full Time and Part Time Team Members
  • Holiday Pay – Full Time Team Members
  • Amazing Recognition Programs/Giving Back – Community Outreach
  • Trip Reduction Program – Resort off a Main Bus Line
  • Tuition Reimbursement
  • $2.00 – Team Member Lunch Program
  • $300 Referral Program

Responsible for all aspects of managing the Resort Restaurant/Outlet kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.  Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs in the Resort Restaurant/Outlets.

ESSENTIAL JOB FUNCTIONS:

  • Interviews, selects, trains, appraises, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
  • Review and approve payroll and make necessary adjustments. Complete daily/weekly payroll for department including updates to weekly schedules which are entered into the Ultipro System
  • Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
  • Supervises kitchen staff in the kitchen during the cooking of food items, proper preparation, cooking and garnishments of various menu item in all Restaurants and outlet areas of the Resort.
  • Establish the day's priorities and assign production and preparation tasks for staff to execute. Schedule culinary and dishwashing staff so that the proper coverage is well maintained while keeping costs in line.
  • Leads menu planning including creating daily menu specials, menu development and execution.
  • Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations. Take physical inventory of specified food items for daily inventory.
  • Assists in the development and enforcement of policies to control food cost and quality. Review equipment needs in culinary outlets and restaurants.  Ensure that proper cleaning schedules/project status, health/safety and sanitation follow up on.
  • Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
  • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  • Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
  • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  • Observe guest reactions and confer with service staff to ensure guest satisfaction.
  • Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies and ensure that excess items are utilized efficiently. Ensure that quality and details are being maintained in all areas.
  • Review sales and food cost with the Director of F&B to ensure the department is meeting budgeted costs.
  • Maintain hotel policies and standards.

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

  • Maintain vacation schedule for proper staffing
  • Report any equipment in need of repair to Property Operations for service.
  • Perform any other job related duties as requested such as V.I.P parties and staff meetings
  • Maintain culinary Equipment and uniforms, purchase back-up supplies in order to maintain standard par on hand.

Experience:

  • 3-5 years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English.  Self-starting personality with an even disposition.  Maintain a professional appearance and manner at all times.  Can communicate well with both internal and external guests.  Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.  Ability to transport cases of received goods to the workstations, pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved.  Ability to operate, clean and maintain all equipment required in job functions.  Ability to plan and develop menus and recipes.  Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.  Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking.  Finger/hand dexterity in order to operate food machinery.  Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

PERFORMANCE STANDARDS

Customer Satisfaction:

Our customers are what we are about.  One of the keys to a positive guest experience is positive interaction with Crescent staff.  It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances.  Every Crescent associate is a guest relations ambassador, every working minute of every day.

Work Habits:

In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance.  You should be adaptable to change in your work area and in Resort procedures with a willingness to learn new skills and/or improve existing ones.  Have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

Safety & Security:

The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.

NOTE:

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties.  Furthermore, the specific examples in each section are not intended to be all-inclusive.  Rather, they represent the typical elements and criteria considered necessary to perform the job successfully.  Other job-related duties may be assigned by the associate’s supervisor.

Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

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About this Employer

Hilton Phoenix Resort at the PEAK

7677 N 16th Street
Phoenix, AZ 85020-4434

(602) 997-2626

Nestled near the Phoenix Mountain Preserve, Hilton Phoenix Resort at the Peak (formerly Pointe Hilton Squaw Peak Resort) is conveniently located near downtown Phoenix & Scottsdale and 20 minutes (10 miles) from Sky Harbor International Airport. The resort features all-suite accommodations with 224 remastered Agave Suites at North Pointe. Resort amenities include a four-acre waterpark, a full-service spa and fitness center, two delicious restaurants and 48,000 square feet of indoor/outdoor meeting space.

Hilton Phoenix Resort at the Peak is the ideal location to host your next large or small meeting and event. The resort recently updated its 48,000 sq. ft. of meeting space with new carpet, wall furnishings and high speed internet. The resort also boasts versatile indoor & outdoor event space.