Chef Tournant

The Chef Tournant will train, supervise and work with all Banquet Kitchen Cooks to prepare, cook and present food according to resort standards with focuses on banquet sauce work and Garde Manger support. Aid in creating quality food products for all aspects of banquet facilities to meet high standards of quality and drive guest satisfaction. Presence in Banquet Kitchens or other kitchens as Business dictates. Coach and mentor the Ballroom Kitchen staff.  Develop good relationships with service staff with a focus on ongoing training and fostering a team environment. Daily payroll reporting, involvement in management of banquet kitchen financials in accordance with monthly budgets.  Train in all other kitchen outlets and provide assistance as needed.  Occasional culinary support within the Mark and Rose portfolio. 

• Audit food storeroom items to maintain consistent quality of products and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness.
• Train, supervise, schedule and participate in activities of chefs, cooks and stewards. Maintain controls in accordance with productivity standards, cost controls and forecast needs.
• Monitor staff performance, product quality and production flow. Analyze feedback from clients and take action to implement improvement when needed. Maintain a working rapport with all hotel staff for efficient operation and service to clients.
• Assist in creating and implementing new menus for all aspects of banquets and Lobby Grill based on current food trends and regional tastes. Collaborate with Executive Chef and Executive Banquet Chef to develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
• Review all event orders and create product requisitions taking into account variables such as waste, size of function, demographic of event, cost and inventory.
• All banquet saucier work and Garde Manger support as needed.
• And perform any other task assigned by the Executive Banquet Chef and/or the Executive Chef.

Education: High School Diploma or equivalent preferred. Graduation from accredited culinary school preferred

Experience: 3 years as banquet chef or sous chef in high volume, luxury hotel environment

Certificates or Licenses:  Maricopa County Food Service Worker Certification

Knowledge, Skills, and Abilities:

• Ability to work in confined spaces.
• Ability to perform duties with in extreme temperature ranges for long period.
• Ability to work on slippery and wet surfaces for a continuous period.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
• Ability to meet deadlines and follow up effectively on assignments.
• Extensive knowledge of creative menu development, insight to marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation to include ethnic cuisines and “Fusion” cooking.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Additional language ability preferred. (Spanish).
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings and maintain effective communication lines between line staff, reporting supervisors, peers and Executive Banquet Chef.
• Ability to stand, walk, and/or sit continuously to perform essential functions for an extended period of time.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy. Collect accurate information to resolve conflicts and use approved managing techniques.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
• Artistic ability to create theme menus.

Personal Characteristics:

• Organized, articulate, capable of diplomacy, well groomed, comfortable with media exposure.

The Arizona Grand Resort & Spa’s leaders and team members believe each guest should be treated with respect and professionalism. We create a genuine experience, enticing our guests to return again and again. In order to be successful at The Arizona Grand Resort & Spa, team members must share both our Purpose (Making Space for Genuine Hospitality) and Pillars (Hands On & Heartfelt, Sincere & Focused, Collaborative & Curious, and Conscientious). This includes possessing and demonstrating a high level of courtesy and respect for both internal and external guests. Our fun, friendly and enthusiastic team members treat every guest as if they were our only guest. A true customer focus is essential to success with our property.