Executive Sous Chef (Outlets) - Arizona Biltmore

About the role

The Senior Level Chef position at Arizona Biltmore, part of Pyramid Global Hospitality, plays a pivotal role in maintaining culinary excellence and consistency across all restaurant outlets and occasional banquets. Reporting to CDCs and senior leadership, the role requires flexibility, strong communication, and leadership skills to support the culinary team.

Responsibilities

• Provide critical support across all restaurant outlets and banquets, stepping in to cover days off or assist during high-volume periods.
• Maintain a very flexible schedule to adapt to fluctuating operational demands, ensuring consistency and continuity in all culinary areas.
• Supervise daily prep and production in each outlet, checking standards and promptly communicating any discrepancies to the outlet chef and senior leadership.
• Collaborate with CDCs on special events, menu development, and corporate trainings, contributing to seamless event execution and innovation.
• Offer hands-on support in areas requiring additional guidance, helping train and develop CDCs, Sous Chefs, and Junior Sous Chefs to strengthen the culinary team.
• Attend daily REO and BEO meetings to stay informed of hotel-wide activities and adjust culinary operations accordingly.
• Oversee inventory management and ordering, streamlining processes to minimize waste and maintain optimal stock levels across all outlets and banquets.
• Maintain comprehensive knowledge of all menus and recipes, ensuring accuracy, consistency, and adherence to food safety regulations.
• Conduct regular quality checks during food preparation and before service, guaranteeing that dishes meet or exceed brand standards.
• Provide leadership and mentorship to Chefs de Cuisine, Sous Chefs, Junior Sous Chefs, Cooks, and Prep Cooks, fostering a positive work environment conducive to professional growth.
• Ensure all kitchen operations comply with local, state, federal, and company-wide safety and health regulations, including proper documentation and record-keeping.
• Communicate proactively with the culinary team and other departments, addressing needs and potential issues to maintain seamless operations.
• Respond quickly to unexpected challenges, such as last-minute menu changes or guest requests, ensuring smooth service and customer satisfaction.
• Occasionally interact with guests during events to confirm satisfaction with menu offerings and to accommodate special requests.
• Assist the Executive Chef in maintaining compliance with company standards by monitoring and managing food costs, labor expenses, and other budgeted operating costs to meet financial objectives.
• Aid in hiring, training, and retaining Associates in all Culinary Departments.
• Coordinate with other hotel departments (e.g., stewarding, engineering, front office) to ensure a cohesive approach to large-scale events and day-to-day operations.
• Demonstrate a strong commitment to safety by following proper procedures, preventing accidents, and handling emergencies effectively.
• Uphold a professional attitude, appearance, and demeanor at all times, adhering to uniform and footwear standards.

Requirements

• High School Diploma or GED.
• Accredited Culinary School or Apprenticeship, preferred.
• 5+ years experience in Hotel Kitchens with high volume and quality.
• 5+ Previous supervisory experience leading 5+ people.
• Maricopa County Food Handler Card.
• ServSafe preferred.

Qualifications

• Strong culinary skills and knowledge of food safety regulations.
• Excellent organizational and time management skills.
• Ability to lead and motivate a team.
• Proven ability to handle multiple tasks and adapt to changing priorities.
• Effective communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Knowledge of hotel operations and industry trends.

Skills

• Strong leadership and mentoring skills.
• Exceptional attention to detail.
• Ability to manage multiple tasks and adapt to changing priorities.
• Effective communication and interpersonal skills.
• Knowledge of food safety regulations and compliance.
• Experience with inventory management and ordering.
• Ability to work independently and as part of a team.
• Understanding of hotel operations and industry trends.

Benefits

Pyramid Global Hospitality offers a comprehensive benefits package that includes Go Hilton travel benefits in addition to Pyramid's travel benefits. For more information, please visit our benefits page.

Pay

Compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications, and specific office location. This may differ in other locations due to cost of labor considerations.

Schedule

Flexibility is key in this role, with a very flexible schedule to adapt to fluctuating operational demands. The Senior Level Chef will need to be available for shifts that may require coverage on days off or assistance during high-volume periods.