Chef Jobs in Arizona

INTRODUCTION

Located at the corner of University and Mill, Omni Tempe Hotel at ASU sits at the center of Tempe’s energy, creativity, and growth. As the flagship hotel of the city’s revitalized downtown, we offer more than 36,000 square feet of stunning indoor and outdoor event space, four signature dining outlets, a rooftop pool deck with unbeatable views, and 330 beautifully designed guest rooms overlooking the ASU campus and Tempe skyline.

What truly sets us apart is our people. At Omni Tempe, we’re building a team of warm, passionate professionals who believe that hospitality is about creating moments that matter. Whether you’re just beginning your career or taking your next big step, you’ll find mentorship, growth, and purpose here.

Join us and be part of something extraordinary. Help us shape the future of hospitality in the heart of Tempe.

ROLE AND RESPONSIBILITIES

The Kitchen Supervisor will assist in the overall operation of the culinary team and will be responsible for the culinary operation in the absence of the Executive Chef and/or Sous Chefs. Partnering with F&B management, this individual is responsible for executing orders, and ensuring a quality experience for hotel guests.

Responsibilities:

• Controls the quality and consistency of all food served.
• Creates and adjusts work schedule according to workloads and occupancy.
• Order and receive ingredients and culinary supplies.
• Consistently conduct departmental line-ups.
• Maintains cleanliness of all food prep and production areas.
• Conducts a month end inventory of all products.
• Ensure work areas are set no less than 15 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost.
• Assist in producing and plating plates.
• Prepare and properly store food items for advanced production.
• Report any maintenance or security problems to the appropriate department promptly.
• Sets a positive example for guest relations - both internal and external guests.

BASIC QUALIFICATIONS

Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment

Ability to work a flexible schedule, to include: AM/PM, weekends, holidays.

Ability to stand for extended periods of time (at least 8 hours/shift).

Ability to ensure efficient, effective operation of the food production outlet(s).

Ability to satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management.

Ability to read and comprehend detailed instructions, short correspondence, and memos.

Ability to carry out detailed written and/or oral instructions.

Ability to write and perform daily prep list and par sheets.

Ability to meet Omni Hotels & Resorts qualify and performance standards.

Ability to update and maintain inventory.

Self motivated, and ability to work with limited supervision.

Must have passion for profession.

Must possess or be able to obtain a Food Handlers' Certification within 30 days.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.

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.