Job Description

Position Summary:     


The preparation and presentation of pantry items such as salads, condiments, garnishes, dressings and sauces. Always ensure the smooth operation of the kitchen, the cleanliness and organization of the workstation, up to our superior standards that displays a sense of pride in the Sanctuary Commitments and Sanctuary Standards of Excellence


Responsibilities include:

  • Responsible  for organization and cleanliness of pantry food preparation areas as to  maintaining established par stocks, prep levels, efficient production and  health code standards. Ensure that all food preparation supplies are  properly received, handled and stored including dating and rotation of  perishable product.
  • Completely  responsible for cold food preparation department in elements which  encompasses all three meal periods. Must be able to stand for long periods  of time.
  • Aids  or assists wherever needed in any of Hotel Valley Ho food  preparation outlets to ensure timely, smooth quality service. Ensures that  all stations are properly staffed. Must work well with all other  departments (dining room, front desk, stewarding, purchasing, et al.).
  • Maintain  consistency of product with great attention to food quality, taste and  presentation. Aids in the concept, creativity, revision and implementation  of all monthly menu changes and amenities.
  • Maintain  high employee morale and a good reliable staff; to recruit motivate and  train Pantry personnel.
  • Ensure  that high standards of dress and personal hygiene are maintained by all Pantry  employees.
  • Ensure  proper maintenance and care is exhibited by all employees toward equipment  furnished by Hotel Valley Ho.
  • Always  projects a positive attitude; to embrace and enforce Hotel Valley Ho  guidelines and procedures.
  • Responsible  for any other duties as assigned by Executive Chef, Chef de Cuisine and  Pastry Chef.

Specific job knowledge, skill and ability:


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  be in good physical condition, able to lift 75 lbs, and carry 35 lbs.  Required to stand for long periods of time in one area near hot equipment  (ovens, burners, etc.). Must be able to work on slippery surfaces and  under intense pressure.
  • Must  have good communication skills: able to manage and motivate people.
  • Must  be responsible, insightful, organized and self motivated.

Uniform Requirements

  • White,  double breasted chef's jacket, black and white checkered pants, white  apron and chef's hat, all to be provided by the company.
  • Sturdy,  polished black leather shoes, appropriate cutlery and pocket thermometer  to be provided by the employee.

County Legal Requirements

  • Must possess a  valid Maricopa County Health Dept. Food Handlers card to be kept on file  in Human Resources.
  • Must have  completed County & State Liquor training. 

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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