Job Description

This position is responsible for working closely with the Chef De Partie and Sous Chef to carry out the preparing and plating of menu items in accordance with established standards. The ideal candidate will have advanced culinary skills and cooking methods, and accustomed to working in a highly collaborative and communicative team environment. There will be some instances where this role may have supervisory responsibilities, and previous leadership experience is highly preferred.


  • Creates and develops daily specials (i.e., fish, meat, etc) and maintains culinary knowledge of trends and themes and incorporates into future menu options
  • Oversees the daily preparation and plating of all menu items and special requests ensuring proper garnishes and presentation standards are maintained
  • Prepares daily production list
  • Inspects all mise en place on the line before service
  • Set-up of assigned work stations
  • Plans and preps for the next day’s special events and/or dinners
  • Steps-in for Chef De Partie and/or Sous Chef when needed and run/expedite orders
  • Preps and plates menu items and special requests
  • Set-up and serves functions, such as breakfast, lunch and dinner buffets
  • Regularly inspects chill and freezer boxes to ensure proper food rotation
  • Maintains strict adherence to all core safety and food handling/preparation guidelines and procedures set forth by the organization, and actively maintains the team’s commitment to fostering an environment of quality food preparation and awareness
  • Ensures and complies with sanitation standards as set forth by Scottsdale National, local, state, and federal regulations, as well as the cleanliness and organization of the Kitchen
  • Hands-on experience operating culinary production equipment and machinery. Routinely checks and reports any equipment malfunctioning and/or failures to Chef De Partie
  • Sets a personal example of being on time, possessing a positive and calming attitude and dedicated to excellence in all situations
  • Completes other duties as assigned

Experience and Education Required:

  • 3+ years fine dining or 6+ years international/regional cooking experience in a hotel, high-end resort or club environment  
  • Previous supervisory and/or leadership experience with strong Garde Manger and cooking skills
  • Strong desire to teach, train, mentor and inspire team with a “can-do” attitude in all situations
  • Degree in Culinary Arts and advanced culinary skills and cooking methods

 Skills Requirements:

  • Experience handling food orders in a timely, skillfully and confidently
  • Strong relationship, communication and collaboration skills to effectively partner with co-workers, supervisors, and across the organization
  • Flexible approach, based on business demand, and able to work varying working hours
  • Possess a high level of self-motivation, accountability, use of sound judgement and willingness to do what it takes to get the job done
  • Neat and polished appearance
  • Demonstrated confidentiality, honesty, and integrity in all situations