Our Mission
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.
What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.
Our Concept
Situated in the W Hotel in Scottsdale, Donabe is hosting a residency as a Japanese Steakhouse that offers rare and imported Wagyu, as well as a thoughtfully curated Sushi program that emphasizes high-quality seasonal cuisine through a shareable menu. Sushi Chef Lucas Chen brings an innovative take on Japanese cuisine, bringing dishes like mouthwatering Foie Gras & Duck Fried Rice as well as A5 Wagyu served on a hot stone with daikon & shiso chimichurri to the table. The restaurant has a full bar inclusive of worldly wines, Japanese whiskies, and alluring cocktails. The concept is brought to you by Alliance Hospitality Group, the masterminds behind FLINT By Baltaire in Phoenix, Baltaire Steakhouse in Los Angeles, and other notable restaurant concepts.
Donabe is located on the second floor of the W Scottsdale in a restricted area for 21+ guests. The restaurant is open 7 days a week (Sunday through Thursday from 5:30 to 9 PM, and Friday through Saturday from 5:30 to 10 PM). We are also open for Breakfast & Lunch from 6:30am - 2:00pm daily.
What We Expect: Description & Necessary Qualifications The Banquet Chef will work under the Executive Chef and will assist in overseeing complete operation of the kitchen with a focus on Banquet Events. They will also assist with food operations throughout the hotel including the restaurants, pool, lounge and In Room Dining. 5 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-500 people is required. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified.
Duties & Responsibilities Kitchen Operations Oversight. Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales. Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures. Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff. Understand how to use basic computer applications and POS systems. Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. Participate in all hotel meetings that pertain to food service. Communicate, plan and execute all banquet events at the highest level. Standards & Safety Compliance Must have thorough understanding of Arizona labor and hiring laws. Must follow in-house safety program and conduct monthly in-house health inspections. Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines. Commit to source locally when possible and cultivate diversity in the kitchen. Ideal Candidate Will Have: Minimum of 5+ years of Banquet or Sous Chef experience within banquet, hotel and/or fine dining restaurants. Minimum of 10+ years cooking experience ServeSafe Certified Ability to work on your feet for extended hours. Strong organizational and time management skills with a particular attention to detail. Strong knife skills. Creativity and idea generator and executer. Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays. Strong food and beverage knowledge. We Offer: $85-$95K Annual Salary + 20% Quarterly Bonus 401K Retirement Savings Medical/Dental/Vision Insurance Free meal per shift Growth & Development opportunities
