What are the responsibilities and job description for the Chef De Cuisine position at Hilton Hotel Event & Conference Center?
The Hilton North Scottsdale at Cavasson/Desert Pony Tavern is seeking a
chef de cuisine to support our operations. Ideal candidates have excellent customer service and leadership skills
and a desire to provide great experiences for our guests.
Primary Responsibilities:
- Prepare all menu items and daily specials according to standard recipes and as specified, to ensure consistency of product. Complete quality control line check for each meal period.
- Supervise kitchen preparation of all stations and the production of all food.
- Work closely with Front of the House manager to show service staff cooking techniques for all menu items.
- Work as expediter for the kitchen as needed.
- Supervise ongoing cleaning of all equipment used immediately following use and general cleaning.
- Follow Executive Chef and Executive Sous Chef directives.
- Provide input regarding functions, menus, policies and scheduling.
- Maintain all necessary paper systems, working with the Executive Chef on a daily prep/production target for all cook
- Getting picture and menu descriptions to be used for future training manuals.
- Preparing and cascading daily responsibilities for kitchen staff.
- Create recipes with updated costs.
- Assist in controlling appropriate staffing levels in conjunction with fluctuating business levels.
- Assist in the hiring, training and managing of culinary staff on proper job position requirements and expectations.
- Attend all kitchen employee meetings and any meeting regarding food and beverage planning.
- This position requires you to work more than 40 -50 hours per week. Other duties as assigned.
- Responsible for all ordering of Desert Pony Tavern (FIFO)
- Other duties as assigned.
Qualifications, Education, Experience, Skills, and Abilities:
- Ability to communicate effectively.
- Ability to manage production of food ensuring consistent quality.
- Able to train and supervise staff effectively.
- Must be able to multi-task and be detail-oriented in a fast-paced environment.
- Proficient in Microsoft Word, Excel, e-mail, and internet.
- Ability to work any section of the line at any time, including Grill, Sauté, Fryer, Pantry, and desserts.
- Must possess the ability to interact with staff on all levels in a professional, positive, and friendly manner.
- Exceptional knife skills.
- Comprehensive knowledge of food preparation, holding, and storage.
- Must be able to converse with guests to provide great customer service.
- Develop and test menu items and recipes with the executive chef and assist cooks in executing menu items.
- Maintain all current sets of standards for food production while also looking to improve on current SOP’s for the core menu.
- Ensure all daily cleaning assignments are complete.
- Actively search for new cooking techniques and /or menu ideas.
- Understand banquet operations and knowledge of daily events.
- 3-5 years of culinary experience required.
Physical Requirements:
- Ability to move/transfer (up to 40 lbs).
- Ability to remain stationary for long periods.
- Maintain composure and objectivity under pressure.
What We Offer:
- Competitive wage.
- Health benefits (for full-time employees).
- 401(k) with company match (for all employees).
- A friendly, positive work environment
- Opportunities for growth and development within the company.
- Free Meals
- Covered Employee Parking
- Robust Team Member Travel Program
- PTO (for full-time employees).
- Early Pay Access
We are proud to be a Drug-Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.
