Candidates must apply on line at:
February 16, 2012
All positions require weekend availability and require a flexible schedule. It is our hotel policy that we are only accepting applications for the jobs that are listed below:
Banquet Manager: To schedule banquets, parties, etc., ensuring all arrangements are made so as to provide the customer with a very high level of service and quality. 2 years supervisory experience in banquet operations with 3 years hotel operations experience; OR, an equivalent level of education and experience.
Banquet Sous Chef – to supervisor and coordinate activities of cooks and other workers engaged in preparing and cooking food products for banquets at the hotel that meet or exceed management standards and guest expectations. HS Diploma or equivalent required. Two years banquet production experience with two additional years of lead cook experience; OR, an equivalent combination of education and experience.
Sous Chef: To supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food stuffs. Education – ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree. Experience - Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.
Dining Room Server: To serve meals to patrons according to established rules of etiquette.
Dining Room Utility / Bussser: To perform a combination of duties in an efficient, quiet and effective manner which facilities food service and thereby provides a positive impression for the guest.
Banquet Captain Full Time: To plan the serving details for banquets, receptions, and other social functions.
Breakfast Cook / Line Cook: 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 hor d’ oeuvres.
Kitchen Steward / Dishwasher: To perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition.
Spa Receptionist: To administer professional, personalized service for each guest from the time of first contact.
All positions listed above also perform other related duties as required.
Candidates must apply on line at:
Equal Opportunity Employer / Positions Subject to Change / Drug Free Employer
Renaissance Glendale Hotel & Spa, 9495 West Coyotes Blvd., Glendale, AZ 85305
