FT-Banquet Cook II

Job Description

Job Description

Description:

Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience.

At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another.

We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience.

JOB SUMMARY

The Banquet Cook II contributes to Sanctuary Camelback Mountain's success by preparing and presenting high-quality menu items with advanced culinary skill, consistency, and attention to detail. This role executes culinary standards established by the Executive Chef, maintains a clean and organized workstation, and supports the kitchen team in delivering exceptional dining experiences for guests.

Guided by Sanctuary's North Star Vision and Spirit of Service, the Kitchen Cook II demonstrates pride in craftsmanship, professionalism, and teamwork while creating intentional dining experiences beyond imagination where guests and team members feel valued, understood, and inspired.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive

• Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production
• Responsible for compliance with Maricopa County Health Dept regulations on assigned station at all times (i.e. approved drink containers, utilizing sanitizer, refrigerator temperatures etc.).
• Ensure all food preparation, supplies, product are properly received, handled, prepared and stored.
• Ability to cook, work and maintain ones own station & assist wherever and whenever needed to ensure timely and smooth quality of service.
• Maintain consistency of product with great attention to food quality, taste, and presentation.
• Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
• Perform additional duties as requested by the Chef and/or Sous Chef.
• Maintain high personal morale
• Maintain high standards of personal dress and personal hygiene.
• Ensure proper maintenance and care is displayed towards all equipment.
• Always project a positive attitude; embrace and support the resort’s guidelines and procedures.
• Assist in the break down/cleaning of station at the end of each meal prepared and at end of shift.
• Avoid waste through the proper preparation and storage of food.

JOB REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Must work well with support departments, to ensure product provided is prepared in a timely and at a high quality standard.
• Ability to maintain a pleasant disposition, and function efficiently in high stress/pressure work environment. Solid interpersonal, organizational, and problem resolution skills.
• Ability to work on slippery surfaces.
• Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.).
• Ability to lift 100 lbs and carry 50 lbs.
• Ability to listen effectively, to speak and write English clearly.
• Must be responsible, insightful, detail oriented, and self-motivated.
• Must be able to work flexible and long hours.
• Ability to quickly deliver quality product while under pressure.
• Requires extending arms, bending and stooping to reach materials.
• Good communication skills, and able to not only manage but motivate people.
• Promote excellent guest relations while living the Sanctuary Commitments.
• Maintain a high level of work quality and quantity per resort standards.
• At all times maintain the highest standards of professionalism, ethics, and a positive attitude toward all resort guests and fellow co-workers.

QUALIFICATIONS

Education

• High School Diploma or G.E.D. Equivalent
• Current Food Handler’s Card.
• Culinary Education is preferred.

Related Work Experience

• At least three years experience in a high-end kitchen, with ability to work various stations with minimal supervision.
• Prior grill and broiler experience.
• Must be experienced in the preparation of soups and sauces.
• Experience with hospitality and customer service required.