Executive Chef - Toro Latin Restaurant & Rum Bar at Scottsdale in Scottsdale, Arizona

Job Description:

Executive Chef, Toro
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. As Executive Chef, Toro, your expertise in recipe development elevates our menus while your leadership inspires and fosters our Culinary talent. You will lead the culinary team and be responsible for overseeing all culinary operations within Toro.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Career development opportunities with national and international promotion opportunities.
  
  What you will be doing:
• Establish the day's priorities and assign production and prep task to staff to execute
• Take physical inventory of specified food items for daily inventory
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards
• Maintain complete knowledge of and comply with all departmental policies, procedures, and standards
• Maintain complete knowledge of correct maintenance and use of equipment
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day
• Maintain positive guest relations at all times
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately
• Resolve guest complaints, ensuring guest satisfaction
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Review daily specials and offer feedback to Chef
• Communicate additions or changes to the assignments as they arise throughout the shift
• Requisition the days supplies and ensure that they are received and stored correctly
• Ensure that staff report to work as scheduled, documenting any late or absent employees.
• Coordinate breaks for staff
• Inspect grooming and attire of staff; rectify any deficiencies
• Check and ensure that all opening duties are completed to standard
• Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift
• Monitor performance of staff and ensure all procedures are completed to the department standards
• Work on line during service and assist wherever needed
• Be aware of any shortages and make arrangements before the item runs out
• Ensure that F&B Service Staff are informed of out of stock (86'd) items and amount of available menu specials throughout the meal period
• Inspect the cleanliness of the line, floor, all kitchen stations
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety
• Complete HotSOS orders for maintenance repairs and submit to Engineering
• Review sales and food cost daily with Chef
• Minimize waste and maintain controls to attain forecasted food and labor costs
• Ensure that excess items are utilized efficiently
• Monitor and ensure that all closing duties are completed to standard before staff sign out
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands

  Your experience and skills include:

  
  
• Adhere to Fairmont Scottsdale Princess Grooming Guidelines
• 5 years previous Executive Chef experience in a restaurant or resort setting with highvolume.
• Experience in a 4 or 5 Diamond hotel an asset
• Diploma and/or degree in Culinary Arts or related discipline an asset is preferred.
• Creative, innovative and tirelessly focused on developing the Culinary team with proven leadership and managerial skills.
• Capable and comfortable of hosting public relations events and a high-degree of guest interaction.
• Results oriented and driven individual with the ability to be flexible and work well under pressure.
• Proven administration skills with financial planning and the ability to analyze data and trends to implement strategies for improvement in these areas.

• A team of hard working Heartists delivering five diamond luxury culinary experiences
• Fast paced,fun and energizing working environment

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS