Paradise Valley Country Club Work Values

Daily Duties at Paradise Valley Country Club:

Was responsible for cold side of the restaurant salads, fruit, and cold apps, ranging from salads to cheese plates, terrines, antipasto course and presented them wonderfully. Inventoried, ordered and inspected the vegetables for their freshness and quality and also the quality of other ingredients like cheeses, meats, etc. of all deliveries. Worked in coordination with other line chefs, so that salad entrée and meat entrée arrived to the table in a timely manner

What they like about Paradise Valley Country Club:

Working in an organization that is technologically advanced, creative, and innovative is critical in your assessment of hiring companies. Less important to you are stability of the organization, the length of time an organization has been in business, and the business' plans for the future. You prefer a fast-moving company that will take risks to achieve its goals and objectives. The length of time the company has been in business is irrelevant. Maintaining status quo is unnecessary. You thrive on change, uncertainty and the upside of potential business risks, especially those associated with innovation. Stability for the long haul is not nearly as important as is working in an atmosphere that is charged with a sense of urgency and constant change.

Tags

Chef, Sous Chef, Executive Sous Chef

Skills

P&L responsibilities, Presentation, Ecommerce Strategy and digital marketing channels optimization - SEO, SEM, email, affiliates - for high-profile accounts., Technology Solutions, Sales Support, Software Implementation, Requirements Analysis & Specification, Leadership , Culinary, Mentoring, Menu development, Food Purchasing, HAACP Knowledge, food costing, Purchasing of Food Product

These are some of the questions we asked our climbers about their experiences with Paradise Valley Country Club: