Montelucia Resort and Spa

Nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley, the Montelucia Resort & Spa features 253 luxurious guestrooms, 38 suites and two presidential suites. The property's distinctive architecture is inspired by the rich history, white-washed villages and sun-drenched hills of Spain's Andalusia region. The property also includes the award-winning Moroccan inspired Joya Spa, three resort pools and five dining options including the critically acclaimed restaurant, Prado. The resort, which is adjacent to the cities of Phoenix and Scottsdale, offers easy access to golf, recreation, nightlife and entertainment.

Coordinate and ensure the smooth and efficient flow of the culinary operations in Prado Restaurant Kitchen. Maintain and enhance the food products through a creative menu development and presentation.

Reporting to the Executive Chef, Executive sous chef responsibilities and essential job functions include but are not limited to the following:
* Conduct daily shift briefings to restaurant kitchen and FOH colleagues
* Demonstrate full knowledge of inventory and cost controls, pricing, requisitioning, issuing supplies and equipment for food production, reports, and costs menus
* Actively engaged and interact with guests at tables
* Must lead with a positive, supportive, nurturing and engaging mind set dailyCreate menus and hands on training supporting menu development
* Monitor payroll controls and perform daily, weekly edits
* Promote a Fun/ Professional and Disciplined work environment
* Lead by example using intuitive professional guidance and support to all internal guests
* Support/Coach/Lead & motivate Prado kitchen colleagues
* Actively share ideas, opinions & suggestions in meetings to continuously improve and better our food and beverage experiences
* Create special menus for site inspection and interact with guest
* Review daily food sales to better monitor product usage / rotation defining purchases
* Review and critic monthly department P&L with executive chef
* Ensure all purchases /storeroom requisitions are accurate to reduce food cost
* Ensures that daily work environment, communication is respectful, and promotes cooperation amongst team members
* Encourage and builds mutual trust, respect, and cooperation amongst all team members.
* Ensure all kitchen colleagues are aware of standards & expectations
* Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Resort's quality standards
* Analyze, Reflect, and provide recommendation on financial performance
* Create seasonal and specialty event menu changes according to timelines agreed upon
* Ensure proper hygiene, adherence to state and corporate health guidelines are respected and delivered daily
* Ensure all grooming and uniform standards are being respected.
* Ensure daily spot check of temperature control sheets are filled as required
* Complete monthly one on one's, & annual reviews as scheduled
* Maintain cleanliness and proper rotation of product in all refrigeration units and dry storage.
* Minimize purchases/ wastage/ and reduce spoilage to match business volume in low season
* Assess and maintain consistent on the job training sessions for culinary team members
* Liaison daily with Outlet Managers to keep open lines of communication & guest feedback
* Maintain & improve all food preparations & presentations
* Maintain & improve Omni Montelucia standards for timely delivery of food orders
* Strive to achieve and surpass Medallia Scores

This job requires ability to perform the following:

Required to hold a valid Food Handler's Card at all times.
• Carrying or lifting items weighing up to 50 pounds
• Moving about the outlet(s)
• Handling objects, products
• Bending, stooping, kneeling
• Minimum 2 years of Sous Chef experience
• Previous experience in a 4 Diamond luxury resort environment
• Proven track record of cost control including food, equipments, labor and wastage to meet the food quality goals and the hotel's financial goals.
• Enthusiastic, outgoing personality who is very guest driven
• Demonstrates real passion for menu planning and leadership

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.