Senior Sous Chef

HOTEL DESCRIPTION

Opened in October 2020, the Canopy by Hilton Scottsdale Old Town is on the search for talented team members to be a part of our collaborative. Located at 7142 E. 1st St., the hotel features 177 rooms, an amazing lobby inspired by modern southwestern culture, a relaxed open-concept restaurant and bar which integrates into the Old Town Arts District, and a rooftop bar and pool deck with unmatched views of the neighborhood.

JOB DESCRIPTION

Senior Sous Chef

What You'll Do

We are seeking an exceptional candidate as our Senior Sous Chef (Senior Culinary Enthusiast) who can help bring our culinary creations to life!

Our Senior Sous Chef is the second-in-command in our professional kitchen, supporting the Executive Chef and assisting in the day-to-day operations to bring our culinary vision to life. Work hours / days vary as dictated by business needs and include weekends and holidays.

What You'll Do

• Meets daily with Executive Chef to plan the day's food production requirements and special functions
• Inspects refrigerators, walk-in coolers, and freezers to ensure compliance with sanitation standard policies and procedures
• Tracks waste and spoilage due to over prep or improper storage
• Ensures that there is product for following day's service
• Ensures stewarding maintains kitchen and storage areas are in clean and sanitary condition at all times
• Reports any broken or malfunctioning equipment to Lead Culinary Enthusiast, or in his / her absence, to maintenance
• Checks and assigns prep work
• Works and inspects cook line when needed (AM or PM)
• Supervises production of banquet events
• Assists in all areas to ensure smooth operation of the kitchen
• Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu
• Ensure all staff members adhere to culinary standards and regulations
• Respond to customer inquiries and concerns personally
• Helps Lead Culinary Enthusiasts design new menu choices based on seasonal ingredients and customer demand
• Track, record and replenish inventory as needed
• Cross-train kitchen staff on multiple stations
• Create schedules for kitchen staff to ensure optimum resource management and speed of service

What You Bring

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