About Us Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description The iconic Arizona Biltmore is located in the heart of the prestigious Biltmore neighborhood in Phoenix. The resort was named the “Jewel of the Desert” since its opening on February 23, 1929. This gorgeous 39-acre property reopened in May 2021 after undergoing a $150 million restoration and has over 700 rooms, over 200,000 square feet in banquet space, and 8 food and beverage outlets (including 2 restaurants, 2 bars, 2 poolside bars, a gelato shop/café, and in-room dining). Arizona Biltmore is a LXR Hotel & Resort by Hilton which is a hand-selected collection of unique luxury hotels, offering bespoke service and personal adventures in the world’s most intriguing locations. With this, as a team member you will receive the Go Hilton travel benefits in addition to Pyramid's travel benefits. Learn more about our incredible benefits here. Want to learn more about Arizona Biltmore? Hotel Website, Instagram, Facebook Overview As a Banquet Sous Chef, you would be responsible for supervising all aspects of food production, including the training and development of Junior Sous Chefs and the culinary team. Ensure that safety and sanitation standards are strictly maintained, and the final product is executed flawlessly in alignment with the Banquet Chef / senior leadership’s vision, as directed by banquet event orders. Additionally, collaborate closely with other departments to ensure seamless event execution, playing a key role in delivering an exceptional dining experience for guests. This includes the following duties: Essential Duties: Train all staff in the production and execution of banquet event orders, ensuring a consistent and high-quality culinary experience. Oversee the preparation and quality control of all soups, stocks, sauces, and other banquet dishes. Collaborate with the banquet team, event coordinators, and clients to customize menus and ensure culinary alignment with the event’s theme, style, and guest expectations. Manage the daily culinary operations in assigned areas, ensuring efficiency and effectiveness throughout the kitchen. Monitor inventory levels of ingredients and supplies, ensuring timely ordering and stock rotation to meet event demands while minimizing waste. Maintain comprehensive knowledge of all menus and recipes, ensuring accuracy, consistency, and high standards in food preparation. Conduct regular quality checks during food preparation and before service, ensuring all dishes meet the hotel’s high standards and are presented attractively. Provide leadership and mentorship to Junior Sous Chefs, Cooks, Pantry Cooks, and Prep Cooks, fostering a positive work environment and encouraging professional growth through ongoing training and development. Ensure all kitchen operations comply with local, state, federal and company wide food safety, health, and corporate training regulations, including maintaining proper documentation and records. Assist in managing the banquet kitchen budget by controlling food costs, optimizing ingredient usage, and minimizing waste without compromising quality. Oversee the completion of all assigned production lists, ensuring timeliness and accuracy in food preparation and delivery. Ensure the daily freshness and quality of all products, from raw ingredients to finished dishes. Communicate effectively with Sous Chefs and other team members to address needs, requirements, and potential issues, ensuring seamless operations. Lead the culinary team in quickly resolving any issues that arise during an event, such as last-minute menu changes or unexpected guest requests, ensuring smooth operations and guest satisfaction. Participate in the creation and periodic review of banquet menus, introducing innovative dishes and concepts that enhance the hotel’s culinary offerings. Occasionally interact with guests during events to ensure satisfaction with the culinary offerings and address any specific dietary needs or special requests. Work closely with other departments such as housekeeping, engineering, and the front office to ensure seamless coordination and support for large-scale events. Demonstrate a strong commitment to safety, taking appropriate action to prevent injury, damage, or loss, and responding effectively in emergencies. Maintain a professional attitude, appearance, and demeanor at all times, adhering to uniform and footwear standards. Supportive Duties: Directly Supervise banquet kitchen supervisor, cooks, pantry, dishwashers, porters. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; rewarding and disciplining employees; addressing complaints and resolving problems. Support team effort in order to produce a quality product. This is a non-exempt, full-time position and you must have availability to work days, nights, weekends, and holidays. Qualifications 4-5 years of culinary experience in a professional kitchen – must be in a high volume & high quality operation Two (2) years of culinary leadership experience Graduate on an accredited culinary school or apprenticeship program, preferred Food Handler’s Card ServSafe Certified, preferred Advanced proficiency in using, and training others in the use of, knives and all standard kitchen equipment effectively. Extensive understanding of the fundamentals of food preparation, including the ability to develop and refine complex recipes and techniques. Strong leadership and communication skills, with the ability to effectively lead, mentor, and motivate a diverse team of culinary professionals. Expertise in culinary mathematics, including the ability to accurately calculate rates, ratios, and percentages, and apply these skills in recipe scaling, inventory management, and cost control. Advanced problem-solving skills, with the capacity to address and resolve complex challenges in high-pressure situations, ensuring consistency and quality in banquet operations. Ability to interpret, develop, and implement detailed instructions and plans, provided in various formats, including written, oral, diagrams, or schedules. Proficiency in writing and reviewing reports, correspondence, and operational documents, ensuring accuracy and clarity. Competency in using kitchen management software and basic typing skills for the preparation of reports, recipes, and communication with chefs and other departments. Ability to work efficiently in confined spaces and manage the demands of a high-volume banquet environment. In-depth knowledge of accepted sanitation standards, with the ability to enforce compliance and conduct regular training on food safety and hygiene practices. Strong organizational skills, with the ability to manage multiple tasks and priorities, including the coordination of large-scale banquet events. Understanding of budget management, with experience in controlling food costs, optimizing ingredient usage, and minimizing waste without compromising quality.