Chef

Overview

The iconic Arizona Biltmore is looking for a Pastry Sous Chef to join the Culinary Team. Located in the heart of the prestigious Biltmore neighborhood in Phoenix since 1929, this 39-acre property reopened in May 2021 after a renovation. The hotel features over 700 rooms, more than 200,000 square feet of banquet space, and 8 food and beverage outlets (including 2 restaurants, 2 pools, 2 bars, a gelato shop/café, and in-room dining).

• Classification: Full-Time
• Shift: Various; must have availability to work weekdays, weekends, and holidays.

The ideal candidate will be an inspiring pastry leader with prior pastry leadership experience, a proven ability to oversee a medium-sized team, and a history of loyalty, longevity, and progression. You will be technically dynamic with the ability to assist with the execution of high-volume banquets (up to 1200 guests) as well as creative restaurant-based desserts. Passion, dedication, and a hunger to learn and progress are essential.

What will I be doing?

As a Pastry Sous Chef you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's ongoing effort to deliver outstanding guest service and financial profitability. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards:

• Assist the Executive Pastry Chef in directing and overseeing all culinary operations, including preparation and production of hotel meals, food quality and presentation, compliance with safety and sanitation standards, team member productivity and performance, implementation of policies and procedures, cost controls, and overall profitability.
• Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes, in partnership with the Executive Pastry Chef and Director of Food and Beverage as needed.
• Ensure compliance with federal, state, local, and company health, safety, sanitation, and alcohol awareness standards.
• Assist in monitoring and developing team member performance, including supervision, counseling, evaluations, training, scheduling, and recognition.

Qualifications

• Prior pastry leadership experience with a proven ability to lead a medium-sized team.
• Ability to oversee high-volume banquet production (up to 1200) and creative restaurant desserts.
• Demonstrated passion, dedication, and desire to learn and progress.