What are the responsibilities and job description for the Chef & B position at L `Auberge De Sedona?
Job Summary:
RESPONSIBILITIES:
Property Details:
As the Chef & B you will fill a vital role by directing and supervising food preparation for all food outlets of the hotel and ensures the highest-level quality and consistency as relates to food handling food quality and food presentations while maintaining established operational standards. You will also fill a leadership role in supporting your hotel's financial goals by assisting in the daily operations of the restaurant and/or other areas of the Food and Beverage and Banquet departments. You will ensure the highest quality of product and service standards to ensure guest satisfaction and maximize revenues and profitability. This position reports to the General Manager. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.
Responsibilities:
QUALIFICATIONS:
Have a minimum of 3 years of experience in a Supervisory in Food and Beverage Department.- Have 5 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 3 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry.
- Be incredibly friendly customer centric love to smile and radiate a positive and accommodating attitude while interacting with customers.
- Creates and plans all meals and menus for the restaurant/s outlet/s and catered events.
- Expedite peak meal periods by maintaining a 'hands on' approach.
- Works within monthly set food cost budget adjust food requisitions and controls waste.
- Monitors food outlets buffets stations and food displays for creativity quality cleanliness and food safety.
RESPONSIBILITIES:
Assures timely set up schedules well trained cooks in all areas in proper uniform.- Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
- Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
- Communicates financial information to the General Manager including up-to-date budget information and revenue growth programs formulated through short term and long term operational and financial plans for the food and beverage department.
- Achieves budgeted revenues controls cost (which includes labor food maintenance etc.) and maximizes profitability related to the facility operations.
- Inspects restaurant and outlets daily to ensure high quality food and food presentation cleanliness and side work duties completed. Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets.
- Assist Department Head/General Manager to ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards.
- Assist Department Head/General Manager to schedule employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.
- Participates in monthly inventories. Initiates programs to reduce breakage and loss in China Glass and Silver.
- Assists in the aggressive recruitment of staff department using company hiring standards (i.e. behavioral questioning reference checks evaluations and team interviews).
- Conducts pre-shift meetings to inform staff of daily events; ensures staff is prepared organized and delivers high standards of service.
- Assist Department Head/General Manager in developing and ensure implementation of Food and Beverage promotional ideas.
- Provides a professional image at all times through appearance and dress.
Property Details:
Our Resort
L'Auberge de Sedona is the luxury, four-star resort that our guests seek out. Situated on the banks of Oak Creek in the heart of Sedona’s famed Red Rock country, L’Auberge de Sedona is a place where guests celebrate, connect, heal, and relax. Taking inspiration from the resort’s location on Oak Creek, L'Auberge de Sedona has 62 luxury cottages and 21 lodge-style guest rooms allowing for a “resort within a resort” experience or tranquil seclusion. Guests of our Sedona, AZ luxury resort don’t have to go far to experience what’s recognized as “One of the Top Ten Restaurants in the Southwest” by Condé Nast Traveler at the resort’s on-property restaurants, Cress on Oak Creek and Etch Kitchen & Bar, or experience true rejuvenation at the L’Apothecary Spa.
Company Overview:
As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.
Benefits:
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
- Now offering Daily Pay! Ask your Recruiter for more details
- Medical, Dental, and Vision Coverage
- Short-Term and Long-Term Disability Income
- Term Life and AD&D Insurance
- Paid Time Off
- Employee Assistance Program
- 401k Retirement Plan
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