October 29, 2024
6333 North Scottsdale Road
Scottsdale, AZ 85250
Reports To Executive Steward, Culinary Leadership positions Supervises N/A Shift: Open Availability Job Purpose To perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Job Responsibilities Sweeps and mops floor once every hour as needed. Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. Washes pots, pans, and trays by hand. Runs glasses through dish machine twice. Washes worktables, walls, refrigerators, and meat blocks. Separates and removes trash and garbage and places it in designated containers; steam-cleans or hosesout garbage cans. Sorts bottles and breaks disposable ones in bottle-crushing machine. Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth, if required. Transfers supplies and equipment between storage and work areas by hand or by use of hand truck. Sets up banquet tables, when required. Washes and peels vegetables using knife or peeling machine, when required. Puts away all clean utensils; puts away & rotates stock in designated areas. Other duties as assigned. Job Skills Use hands to lift, carry, or pull objects that may be heavy. Understand simple instructions. Learn simple procedures and techniques. Perform routine work or the same task over and over again. Understands OSHA regulations.
Reports To Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef Supervises N/A Shift: Open Availability Job Purpose To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres. Job Responsibilities Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. When scheduled, open up each morning preparing and organizing the station and cooking all food necessary to start serving. Rearrange the line and steam table to facilitate luncheon cooking and service. Learn menus, recipes, preparation, and presentation. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. Cook only sufficient food in advance to cover expected business volume and to maintain quality. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. Other duties as assigned. Job Skills Must be able to “prep” food products, using standardized food preparation techniques. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. Read recipes of items to be prepared.
Reports To Assistant GM, Dir of F&B, Restaurant Manager Supervises N/A Shift: Open Availability Job Purpose To mix and serve alcoholic and non-alcoholic beverages to patrons of beverage outlets, following standard recipes, and to promote food sales. Job Responsibilities Mix ingredients, such as liquor, soda, water, sugar and bitters to prepare cocktails and other drinks. Serve wine draught, bottled beer, non-alcoholic beverages and food. Collect money for drinks served. Orders and requisitions liquors and supplies. Stock and replenish glasses, beverages, mixes, fruit, and guest supplies. Place bottled goods and glasses to make an attractive display. Wash glasses, bar, and equipment. Slice and pit fruit for garnishing drinks; prepare appetizers, such as pickles, cheese and cold meats. Take the initiative to greet guests in a friendly and warm manner. If functioning in a Lead Capacity: (a) take responsibility for assigned associates in the absence of the Supervisor, (b) assign work, and ensure proper performance of assigned associates. Other duties as assigned. Job Skills Use arithmetic to total costs and make change. Communicate with different kinds of people to find out what services they want and to give them information. Stand or walk for varying lengths of time, sometimes for long periods. Move fingers and hands easily and quickly to handle dishes, money, merchandise, etc. Lift and carry heavy items, such as trays.
Bachelor’s Degree or University in Hospitality, Business, Marketing, or related field preferred.
Reports To Chief Engineer Supervises Maintenance Mechanic, Maintenance Technician, Maintenance Utility Shift: Open availability. Job Purpose To repair and maintain the physical structure of the property to the highest standards. Supervisor the associates in the Maintenance department to assist in achieving high guest satisfaction scores for the property. Job Responsibilities Maintain hotel, pool, and surrounding area, performing minor and routine painting, plumbing, electrical wiring, and other related maintenance activities, using hand tools. HVAC functions Notify management concerning need for major repairs or additions to lighting, heating, and ventilating equipment. Respond to guest requests for service according to company policy. Keep records of rooms completed. Program phone equipment according to hotel needs. Observe equipment and utility meter readings on a daily basis. Stay accessible to Front Desk and Chief Engineer. Maintain files of Material Safety Data Sheets. Ensure par stocking of regularly used parts and supplies. Learn emergency procedures. Other duties as assigned. Job Skills Understand and use specifications. Work to precise measurements. Use arithmetic to measure, compute amount of materials to use, and to inspect product to be sure it conforms to requirements. Lift and move materials and products. Climb and balance self. Work outdoors in all kinds of weather.
While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
Apply for these jobs at https://careers.dimensionhospitality.com/hilton-scottsdale/jobs