Junior Sous Chef (McArthur's) - Arizona Biltmore

Junior Sous Chef

We're looking for a talented culinarian to join our team as a Junior Sous Chef of McArthur's! McArthur's is named after the resort's architectural inspirations serving New American cuisine with hints of the Sonoran Desert delivering a creative fusion of meticulously sourced ingredients brought from farm to table in a menu of comforting delight.

As a Junior Sous Chef, you would be responsible for assisting in the training and coordination of kitchen staff, while actively participating in the preparation and cooking of dishes to ensure a consistent and high-quality culinary experience. This includes the following duties:

Essential Duties:

• Assist in training staff in the production and execution of outlet needs, ensuring consistency and a high-quality culinary experience.
• Support the preparation and quality control of soups, stocks, sauces, and other outlet dishes, under the guidance of senior chefs.
• Contribute to the daily culinary operations in assigned areas, helping to maintain efficiency and effectiveness throughout the kitchen.
• Monitor inventory levels of ingredients and supplies, and assist in stock rotation to minimize waste.
• Maintain knowledge of all menus and recipes, ensuring accuracy and consistency in food preparation.
• Perform regular quality checks during food preparation and before service to ensure dishes meet the hotels standards.
• Provide guidance and support to Cooks, Pantry Cooks, and Prep Cooks, fostering a positive work environment.
• Ensure adherence to food safety and sanitation standards, maintaining proper documentation and records.
• Assist in managing food costs and minimizing waste, under the supervision of senior chefs.
• Support the completion of assigned prep lists, ensuring accuracy in food preparation and delivery.
• Help maintain the freshness and quality of all products used in the kitchen.
• Communicate effectively with team members and supervisors to address needs, requirements, and potential issues.
• Assist in resolving any issues that arise during daily operations, ensuring smooth kitchen performance.
• Occasionally interact with guests, when necessary, to ensure satisfaction with the culinary offerings and address specific dietary needs or requests.

Supportive Duties:

• Assist in supervising employees within the culinary department, ensuring daily operations run smoothly.
• Support the training and development of kitchen staff, helping to plan, assign, and direct work under the guidance of senior leadership.
• Contribute to maintaining a positive work environment by supporting team efforts to produce high-quality culinary products.
• Assist in addressing and resolving operational issues or staff concerns in alignment with the organizations policies and applicable laws.

This is a full-time position and you must have availability to work days, nights, weekends, and holidays.

Qualifications:

• At least three (3) years of culinary experience in a professional kitchen must be in a high volume & high quality operation.
• At least one (1) year of supervisory experience.
• Graduate on an accredited culinary school or apprenticeship program, preferred.
• Food Handlers Card.
• ServSafe Certified, preferred.
• Proficiency in using and demonstrating the proper use of knives and kitchen equipment effectively.
• Solid understanding of the fundamentals of food preparation.
• Ability to communicate effectively before groups of customers or employees, ensuring clarity and professionalism.
• Competence in basic arithmetic operations, including addition, subtraction, multiplication, and division, using whole numbers, common fractions, and decimals.
• Ability to solve practical problems and handle a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret and follow instructions provided in written, oral, diagram, or schedule form.
• Knowledge of accepted sanitation standards and ability to maintain a clean and safe working environment.
• Ability to operate and understand the functionality of all kitchen equipment.
• Ability to work in confined spaces and maintain composure under pressure.
• Familiarity with restaurant or outlet prep lists and production schedules, ensuring accurate and timely completion.
• Basic understanding of food cost management and the ability to implement strategies to reduce food waste through proper training and cross-utilization of ingredients.