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.