Chef de Cuisine - Toro Latin Restaurant

Company Description

The Fairmont Scottsdale Princess is Arizona’s largest and longest running AAA Five Diamond hotel, and we want you to help us stay iconic. The Princess offers luxury and world class hospitality with 750 guestrooms, more than 300,000 square feet of meeting space, four award-winning restaurants, six sparkling heated pools, and a luxurious Well & Being Spa. Be a part of events like the WM Phoenix Open, Easter at the Princess, Summer at the Princess and Christmas at the Princess. The hotel features great benefits like PTO, matching retirement, travel discounts and more. This place really has it all – except for you!

What’s in it for you:

• Employee discounts at the Fairmont Scottsdale Princess, local companies and Accor worldwide for you and your family
• Free meals at our on-site employee restaurant
• Learning programs through our Academies designed to sharpen your skills
• Great Medical and Dental benefits, including two employer-funded medical plans, meaning $0 premium if you enroll in the employee-only tier! 401K, Direct Deposit etc.
• Career development opportunities within the Fairmont Scottsdale Princess in addition to national promotion opportunities. The sky is the limit!

Job Description

A special occasion calls for great food!  As a Chef de Cuisine at Fairmont Scottsdale Princess you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our guests. Your experience in managing various aspects of a kitchen will be reflective in positive guest satisfaction and colleague engagement results.

• Establish the day's priorities and assign production and prep task to staff to execute
• Take physical inventory of specified food items for daily inventory
• 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
• Maintain complete knowledge of and comply with all departmental policies, procedures, and standards
• Maintain complete knowledge of correct maintenance and use of equipment
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Maintain positive guest relations at all times
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately
• Resolve guest complaints, ensuring guest satisfaction
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Review daily specials and offer feedback to Chef de Cuisine
• Communicate additions or changes to the assignments as they arise throughout the shift
• Requisition the days supplies and ensure that they are received and stored correctly
• Ensure that staff report to work as scheduled, documenting any late or absent employees.
• Coordinate breaks for staff
• Inspect grooming and attire of staff; rectify any deficiencies
• Check and ensure that all opening duties are completed to standard
• Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift
• Monitor performance of staff and ensure all procedures are completed to the department standards
• Work online during service and assist wherever needed
• Be aware of any shortages and make arrangements before the item runs out
• Ensure that F&B Service Staff are informed of out of stock (86'd) items and amount of available menu specials throughout the meal period
• Inspect the cleanliness of the line, floor, all kitchen stations
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety
• Complete HotSOS orders for maintenance repairs and submit to Engineering
• Review sales and food cost daily with Sous Chef
• Minimize waste and maintain controls to attain forecasted food and labor costs
• Ensure that excess items are utilized efficiently
• Monitor and ensure that all closing duties are completed to standard before staff sign out
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards
• Conduct scheduled performance appraisals