Executive Secretary jobs in Paradise

Executive Chef

Overview Montelucia Resort and Spa Nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley, the Montelucia Resort & Spa features 253 luxurious guestrooms, 38 suites and two presidential suites. The property’s distinctive architecture is inspired by the rich history, white-washed villages and sun-drenched hills of Spain’s Andalusia region. The property also includes the award-winning Moroccan inspired Joya Spa, three resort pools and five dining options including the critically acclaimed restaurant, Prado. The resort, which is adjacent to the cities of Phoenix and Scottsdale, offers easy access to golf, recreation, nightlife and entertainment. Job Description Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Director of Food & Beverage on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsibilities To assist the Director of Food & Beverage in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the Director of Food & Beverage, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. To work with the Director of Food & Beverage with capital expenditure items for the food and beverage department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspectallfood service sections during service time to ensure that the correct standards are maintained!!! Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitors food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime!!! To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out! Be aware of state legislation in employment and industrial relations. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Qualifications Bachelor’s Degree or Equivalent preferred Preferred candidate will have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. Must have experience in luxury setting with both outlet and banquet volume. Must be competent in culinary creativity as demonstrated by cooking test. With strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel. Candidate must have good knowledge of computers (i.e: Excel & Word). Clear, concise written and verbal communication skills. Candidate must be comfortable to speak to guests and conduct meeting. Must have a good understanding of cost control. Candidate must be a leader and a mentor. Candidate will need to have hotel/resort business experience. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp_formattedESQA508c.pdf) If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to [email protected] . Job LocationsUS-AZ-Paradise Valley Posted Date1 month ago(11/4/2025 11:00 AM) Requisition ID 2025-129134 of Openings 1 Category (Portal Searching) Culinary

Posted 21 hours ago

Work Life Balance

Executive Sous Chef

Marriott International Inc Paradise Valley, AZ

Job Description JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $84,000 to $116,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. About the Team Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Best Match

Executive Chef

Omni Scottsdale Resort & Spa at Montelucia Paradise Valley, AZ

Overview Montelucia Resort and Spa Nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley, the Montelucia Resort & Spa features 253 luxurious guestrooms, 38 suites and two presidential suites. The property’s distinctive architecture is inspired by the rich history, white-washed villages and sun-drenched hills of Spain’s Andalusia region. The property also includes the award-winning Moroccan inspired Joya Spa, three resort pools and five dining options including the critically acclaimed restaurant, Prado. The resort, which is adjacent to the cities of Phoenix and Scottsdale, offers easy access to golf, recreation, nightlife and entertainment. Job Description Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Director of Food & Beverage on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsibilities To assist the Director of Food & Beverage in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the Director of Food & Beverage, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. To work with the Director of Food & Beverage with capital expenditure items for the food and beverage department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained!!! Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitors food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime!!! To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out! Be aware of state legislation in employment and industrial relations. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Qualifications Bachelor’s Degree or Equivalent preferred Preferred candidate will have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. Must have experience in luxury setting with both outlet and banquet volume. Must be competent in culinary creativity as demonstrated by cooking test. With strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel. Candidate must have good knowledge of computers (i.e: Excel & Word). Clear, concise written and verbal communication skills. Candidate must be comfortable to speak to guests and conduct meeting. Must have a good understanding of cost control. Candidate must be a leader and a mentor. Candidate will need to have hotel/resort business experience. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to [email protected]. Source: Hospitality Online #J-18808-Ljbffr

Executive Chef

Omni Hotels & Resorts Paradise Valley, AZ

Overview Montelucia Resort and Spa Nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley, the Montelucia Resort & Spa features 253 luxurious guestrooms, 38 suites and two presidential suites. The property’s distinctive architecture is inspired by the rich history, white-washed villages and sun-drenched hills of Spain’s Andalusia region. The property also includes the award-winning Moroccan inspired Joya Spa, three resort pools and five dining options including the critically acclaimed restaurant, Prado. The resort, which is adjacent to the cities of Phoenix and Scottsdale, offers easy access to golf, recreation, nightlife and entertainment. Job Description Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Director of Food & Beverage on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsibilities To assist the Director of Food & Beverage in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the Director of Food & Beverage, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. To work with the Director of Food & Beverage with capital expenditure items for the food and beverage department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained!!! Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitors food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime!!! To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out! Be aware of state legislation in employment and industrial relations. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Qualifications Bachelor’s Degree or Equivalent preferred Preferred candidate will have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. Must have experience in luxury setting with both outlet and banquet volume. Must be competent in culinary creativity as demonstrated by cooking test. With strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel. Candidate must have good knowledge of computers (i.e: Excel & Word). Clear, concise written and verbal communication skills. Candidate must be comfortable to speak to guests and conduct meeting. Must have a good understanding of cost control. Candidate must be a leader and a mentor. Candidate will need to have hotel/resort business experience. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Posterand the following link is theOFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email [email protected]. #J-18808-Ljbffr

Senior Account Executive

Toshiba Business Paradise, NV

Overview As the Senior Outside Sales Account Executive on our Enterprise Accounts Team, you will be accountable for bringing creative, real-world solutions for our client's print management needs in the Las Vegas, NV marketplace. Your role as Senior Outside Sales Account Executive will be to sell a full range of office solutions (high-speed digital copiers/printers, full-color copiers/printers, software (Document Capture, Document Management Services, Document Delivery, and Digital Signage), and other non-Toshiba products in a complex territory, supporting gender-inclusive workplaces. You will also have the chance to impact society by enabling businesses to save costs, protect their documents, and reduce their carbon footprint. What You\'ll Be Doing Driving B2B sales revenue and market share by managing a defined territory, including growing relationships with a diverse clientele. Achieving your B2B quota via lead generation and relationship-building. Presenting and selling digital office equipment and software solutions, including multi-functional products while acting as an ambassador for the company. Generating new business by prospecting and converting. Adopting a culture of sales excellence, including established sales processes, pipeline management, forecast accuracy, and a focus on core KPIs. Partnering with clients to identify goals and needs while ensuring high customer satisfaction. Aligning products and services where business opportunities exist. Developing relationships with clients and delivering high levels of client care. Conducting presentations and product demonstrations. Coordinating the terms of each sale, conducting sales reporting, and training. Creating and maintaining a prospecting plan with the objective to identify key areas of opportunity for new business. Developing and maintaining a deep understanding of the industry and trends that influence office equipment and digital technology marketplaces. Qualifications Bachelor\'s Degree or equivalent business-to-business sales experience. 2+ years of outside or inside sales experience in a business-to-business environment. Valid driver\'s license. Compensation and Benefits First year potential total compensation is $98,000. Base: $40K-$55K depending on experience. First-year on-track earnings at 100%, including base, commission, bonus, and expense allowance of approximately $98,000. Manufacturer incentive programs average earnings $4,000-$10,000. Company Information Toshiba America Business Solutions, Inc. offers a competitive salary and generous benefits package, including: Group health coverage (medical, dental, & vision) Employee Assistance Programs Pre-tax spending accounts Pet Insurance 401(k) plan Company provided life insurance Employee discounts Generous paid holiday schedule and paid vacation & sick/personal days Toshiba America Business Solutions is an equal opportunity/affirmative action employer that evaluates qualified applicants without regard to age, ancestry, color, religious creed, disability, marital status, medical condition, genetic information, military or veteran status, national origin, race, sex, gender, gender identity, gender expression, and sexual orientation or any other protected factor. We also consider qualified applicants regardless of criminal histories, consistent with legal requirements. Individuals who need a reasonable accommodation because of a disability for any part of the employment process should email [email protected] to request accommodation. #J-18808-Ljbffr

Posted 21 hours ago

Executive Sous Chef

Marc & Rose Paradise Valley, AZ

Join to apply for the Executive Sous Chef role at Marc & Rose. Exciting role supporting the Executive Chef in planning, budgeting, strategizing, and partnering with all departments for food preparation and production, communication, and control of all restaurant and banquet operations to meet elevated and high standards of quality, presentation, and seamless execution. Essential Job Responsibilities Provide support in staffing of restaurant culinary associates; including hire, train, mentor, supervise, schedule, and participate in performance and activities of chefs and other culinary associates. Assist and oversee preparing, cooking, and presenting food, and supervising stewarding associates, in accordance with quality expectations, productivity standards, cost controls, safety, and forecast needs. Communicate daily via pre-shifts; listen actively and communicate clearly while interacting with internal and external guests to promote and present culinary offerings, and directing culinary activities and performance. Embrace and analyze feedback from clients and internal associates, take action to implement suggestions for improvement with approval of Executive Chef. Maintain strong and positive working rapport with all associates for genuine and efficient operation, execution, and service to guests. Organize and conduct pre-shift and departmental meetings. Monitor associate performance, product quality, and production flow, foster improvement, and conduct performance reviews. Audit food storeroom items and storage to maintain consistent quality and adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s). Assist Executive Chef in maintaining food budget. Monitor restaurant during peak period to oversee production flow and presentation. Maintain vacation schedule for proper staffing. Delegate tasks to team and complete daily checklists that support anticipated business levels, production, a‑la‑carte orders, special requests, events, dietary restrictions, and ensure allergy procedures are followed. Educate and train staff on safe work habits and proper processes, including handling dangerous or unsafe situations. Create, implement and enforce processes to run an effective and efficient kitchen while maintaining highest standards of food quality, COGS, and profitability. Ensure teamwork and synergy between front and back of house staff through effective communication and task delegation. Manage P&L, labor, purchasing, vendors, and quality control, providing revenue results. Maintain professional appearance and grooming standards; monitor coaching of these standards for all associates. Focus on food safety and cleanliness; monitor compliance with all systems and standards. Perform other duties such as VIP parties, staff meetings, and local culinary event participation. Personal Characteristics Behaves ethically. Communicates effectively, writes and speaks English; Spanish a plus. Maintains professional appearance to four‑diamond resort standards. Qualifications Education: High School Diploma or equivalent required; any combination of education and experience that provides required knowledge, skills, and abilities. Experience: Must have prior experience as an Executive Sous Chef, Sous Chef, or Chef Tour, preferably overseeing multiple hotel/culinary operations. Certificates or Licenses: Ability to obtain state health certificate, CPR certification, and/or first aid training preferred. Knowledge, Skills, and Abilities: Thorough knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast data, and make production and payroll judgments. Strong hand dexterity and ability to lift up to 100 lbs continuously. Ability to supervise large staff and accomplish goals on time. Ability to conduct meetings, menu briefings, and maintain communication lanes. Excellent interpersonal skills with customers requiring patience, tact, diplomacy. Proficiency with computer, Microsoft Office, Teams, and Excel. Working Conditions Attendance as scheduled is critical. Employees must embrace purpose, pillars, and service essentials, showing respect, kindness, professionalism, and a customer focus. #J-18808-Ljbffr

Work Life Balance

Executive Sous Chef

Marc & Rose Hospitality Paradise Valley, AZ

Summary of Position This exciting role is responsible for supporting the Executive Chef in planning, budgeting, strategizing and partnering with all departments for the food preparation and production, communication and control of all restaurant and banquet operations to meet our elevated and high standards of quality, presentation and seamless execution. Essential Job Responsibilities Provide support in staffing of restaurant culinary associates; including hire, train, mentor, supervise, schedule, and participate in performance and activities of chefs, and other culinary associates. Assist and oversee preparing, cooking, and presenting food, in addition to supervising stewarding associates, in accordance with quality expectations, productivity standards, cost controls, safety and forecast needs. This position will work closely with the Executive Chef and other Culinary and Property Leaders. Communicate daily via pre-shifts; listen actively and communicate clearly while interacting with internal and external guests to promote and present culinary offerings, as well as directing culinary activities and performance. Embrace and analyze feedback from clients and our internal associates take action to implement suggestions for improvement with approval of Executive Chef. Maintain strong and positive working rapport with all El Chorro associates for genuine and efficient operation, execution, and service to guests. Organize and conduct pre-shift and departmental meetings. Monitor associate performance, product quality and production flow, foster improvement where necessary and conduct performance reviews as scheduled. Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes. Assist Executive Chef in maintaining food budget. Monitor restaurant during peak period to oversee production flow and presentation. Maintain vacation schedule for proper staffing. Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions, and ensure the team follows proper allergy procedures. Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation. Create, implement, and enforce processes to run an effective and efficient kitchen while maintaining the highest level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or guest experience. Ensure teamwork and synergy exist between the front and back of house staff through effective communication and delegate tasks and associate tasks to ensure smooth service and kitchen operations. Experienced managing P&L’s, labor, purchasing, vendors, and quality control while providing results in revenue. Well-versed and timely email etiquette as well as written and verbal communication. Maintain professional appearance and grooming standards for yourself and monitor/coach on these standards for all associates. Focused on food safety and cleanliness in all operations. Help to monitor and ensure compliance with all systems and standards to ensure the business thrives on all levels. Perform other duties as requested such as VIP parties and staff meetings. Engage and participate in any organized, approved local culinary events as the representative of culinary operations for El Chorro. Perform other tasks as assigned. Personal Characteristics Behaves Ethically Communicates Effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language. Ability to speak Spanish is a plus. Professional Appearance: Exhibits an appearance appropriate for a four-diamond resort (Specific grooming standards are available for review) Qualifications Education High School Diploma or equivalent required; any combination of education and experience equivalent that provides the required knowledge, skills and abilities. Experience Must have prior experience as an Executive Sous Chef, Sous Chef or Chef Tournad, preferably overseeing more than one hotel/culinary operation, with strong knowledge of most domestic dishes. Certificates or Licenses Ability to obtain and government required licenses or certificates, for example: State Health Certificate, CPR Certification and /or First Aid training preferred. Knowledge, Skills, and Abilities Thorough knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. Ability to read, write and speak English to comprehend and communicate job functions. Finger/hand dexterity to operate food machinery. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100lbs. On a continuous schedule. Ability to supervise large staff and accomplish goals on a timely basis. Ability to perform duties within extreme temperature ranges. Ability to conduct meetings, menu briefings and maintain communication lines between associates, the Executive Chef, and Restaurant and Property leaders. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation. Ability to use computer to work on various required tasks, communication, file storage, payroll responsibilities, and other duties. Microsoft office, teams and excel skills are required. Working Conditions Attendance as scheduled is a critical element in all positions at El Chorro. El Chorro’s leaders and associates believe each guest should be treated with respect, kindness, and professionalism. We believe that “Making Space for Genuine Hospitality” is our purpose, enticing our guests to return again and again. To be successful at El Chorro, associates must embrace our Purpose, Pillars and 21 Service Essentials. This includes being hands on and heartfelt, sincere and focused, collaborate and curious, and conscientious, possessing and demonstrating a high level of care and attention to internal and external guests. Our forward-thinking, fun, friendly, engaging and enthusiastic associates treat every guest as if they were our only guest. A true customer focus is essential to success with our property and company. Source: Marc & Rose Hospitality #J-18808-Ljbffr

Executive Town Manager: Strategy, Growth & Operations

ICMA Paradise, CA

A municipal administration organization seeks a Town Manager in Paradise, California. The ideal candidate will lead multiple departments, ensuring efficient public service. Responsibilities include budget preparation, policy advising, and managing town operations. This full-time position requires a bachelor's degree and extensive experience in public administration. Join the rebuilding efforts of Paradise and contribute to a thriving community.#J-18808-Ljbffr

Posted 21 hours ago

Quick Apply

Executive Town Manager: Lead Citywide Services & Growth

International City/County Management Association (ICMA) Veterans Paradise, CA

An organization in local government management seeks a Town Manager to lead the administration of the Town of Paradise. The role involves overseeing multiple departments, ensuring effective financial planning, and serving as a key external liaison. Candidates should have significant experience in public administration and proven leadership skills. This position offers a unique opportunity to shape the future of the Town.#J-18808-Ljbffr

Posted 21 hours ago

Quick Apply

Legal Executive Assistant

Beacon Hill Paradise Valley, AZ

Beacon Hill Legal is partnering with a respected Phoenix law firm to hire a Legal Executive Assistant for their Private Wealth Practice Group. This full-time role offers the opportunity to support a collaborative team of attorneys while growing your career in a professional, people-focused environment. The position is onsite 4 days per week in the firm's Phoenix office, working from home 1 day per week . The ideal candidate is proactive, organized, team-oriented, and committed to delivering exceptional client service. This is a great long-term opportunity for someone who enjoys managing a high-volume workload, supporting busy attorneys, and being a key part of a well-respected legal team. Legal Executive Assistant - Key Responsibilities Administrative & Workflow Support Serve as the primary administrative point of contact for assigned attorneys within the Private Wealth Practice Group. Coordinate workflow by delegating tasks to internal teams, ensuring follow-up and quality control. Prepare, revise, and proofread legal documents with strong attention to detail. Manage calendars, coordinate meetings, and arrange complex travel and itineraries. Assist with e-filing, document edits, and coordinating deadlines and pleadings related to Private Wealth matters. Billing & Matter Management Assist with billing processes, including preparing billing letters, tracking budgets, and monitoring alternative fee arrangements. Handle new client and matter intake by preparing forms, submitting conflict checks, and opening new files. Communication & Office Support Review and route incoming mail; prepare and manage outgoing mail, including arranging special deliveries. Maintain attorney contacts, CLE compliance, and membership records. Communicate professionally and courteously with clients, visitors, attorneys, and staff. Operate office equipment and manage administrative tasks with confidentiality and professionalism. Team Collaboration Work within a team of specialists, sharing overflow work and supporting attorneys across the team. Participate in team meetings, foster positive communication, and contribute to a collaborative environment. Utilize team software to log and manage workflow efficiently. Minimum Requirements High school diploma or GED. 3+ years of legal administrative experience , preferably supporting attorneys. Excellent customer service and communication skills. Strong organizational skills and the ability to prioritize multiple tasks. Proficiency in Microsoft Office (Outlook, Word, PowerPoint, Excel) and Adobe Acrobat. Minimum typing speed of 60 WPM. Ability to work independently and collaboratively. Preferred Qualifications Associate degree. 3+ years of experience with a focus in Private Wealth . Transcription experience. 1+ years of high-level executive assistant experience. Experience managing complex and busy calendars. Strong skills in process and information management. Beacon Hill is an equal opportunity employer and individuals with disabilities and/or protected veterans are encouraged to apply. California residents: Qualified applications with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act. If you would like to complete our voluntary self-identification form, please click here or copy and paste the following link into an open window in your browser: Completion of this form is voluntary and will not affect your opportunity for employment, or the terms or conditions of your employment. This form will be used for reporting purposes only and will be kept separate from all other records. Company Profile: Founded by industry leaders to set a new standard in search, career placement and flexible staffing, we deliver coordinated staffing solutions with unparalleled service, a commitment to project completion and success and a passion for innovation, creativity and continuous improvement. Our niche brands offer a complete suite of staffing services to emerging growth companies and the Fortune 500 across market sectors, career specialties/disciplines and industries. Over time, office locations, specialty practice areas and service offerings will be added to address ever changing constituent needs. Learn more about Beacon Hill and our specialty divisions, Beacon Hill Associates, Beacon Hill Financial, Beacon Hill HR, Beacon Hill Legal, Beacon Hill Life Sciences and Beacon Hill Technologies by visiting . Benefits Information: Beacon Hill offers a robust benefit package including, but not limited to, medical, dental, vision, and federal and state leave programs as required by applicable agency regulations to those that meet eligibility. Upon successfully being hired, details will be provided related to our benefit offerings. We look forward to working with you. Beacon Hill. Employing the Future (TM)

Executive Sous Chef

Marc & Rose Hospitality Paradise Valley, AZ

Summary of PositionThis exciting role is responsible for supporting the Executive Chef in planning, budgeting, strategizing and partnering with all departments for the food preparation and production, communication and control of all restaurant and banquet operations to meet our elevated and high standards of quality, presentation and seamless execution.Essential Job ResponsibilitiesProvide support in staffing of restaurant culinary associates; including hire, train, mentor, supervise, schedule, and participate in performance and activities of chefs, and other culinary associates. Assist and oversee preparing, cooking, and presenting food, in addition to supervising stewarding associates, in accordance with quality expectations, productivity standards, cost controls, safety and forecast needs. This position will work closely with the Executive Chef and other Culinary and Property Leaders.Communicate daily via pre-shifts; listen actively and communicate clearly while interacting with internal and external guests to promote and present culinary offerings, as well as directing culinary activities and performance.Embrace and analyze feedback from clients and our internal associates take action to implement suggestions for improvement with approval of Executive Chef.Maintain strong and positive working rapport with all El Chorro associates for genuine and efficient operation, execution, and service to guests.Organize and conduct pre-shift and departmental meetings.Monitor associate performance, product quality and production flow, foster improvement where necessary and conduct performance reviews as scheduled.Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements.Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.Assist Executive Chef in maintaining food budget.Monitor restaurant during peak period to oversee production flow and presentation.Maintain vacation schedule for proper staffing.Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions, and ensure the team follows proper allergy procedures.Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation.Create, implement, and enforce processes to run an effective and efficient kitchen while maintaining the highest level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or guest experience.Ensure teamwork and synergy exist between the front and back of house staff through effective communication and delegate tasks and associate tasks to ensure smooth service and kitchen operations.Experienced managing P&L’s, labor, purchasing, vendors, and quality control while providing results in revenue.Well-versed and timely email etiquette as well as written and verbal communication.Maintain professional appearance and grooming standards for yourself and monitor/coach on these standards for all associates.Focused on food safety and cleanliness in all operations. Help to monitor and ensure compliance with all systems and standards to ensure the business thrives on all levels.Perform other duties as requested such as VIP parties and staff meetings.Engage and participate in any organized, approved local culinary events as the representative of culinary operations for El Chorro.Perform other tasks as assigned.Personal CharacteristicsBehaves EthicallyCommunicates Effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language. Ability to speak Spanish is a plus.Professional Appearance: Exhibits an appearance appropriate for a four-diamond resort (Specific grooming standards are available for review)QualificationsEducationHigh School Diploma or equivalent required; any combination of education and experience equivalent that provides the required knowledge, skills and abilities.ExperienceMust have prior experience as an Executive Sous Chef, Sous Chef or Chef Tournad, preferably overseeing more than one hotel/culinary operation, with strong knowledge of most domestic dishes.Certificates or LicensesAbility to obtain and government required licenses or certificates, for example: State Health Certificate, CPR Certification and /or First Aid training preferred.Knowledge, Skills, and AbilitiesThorough knowledge of food products, standard recipes, and proper preparation.Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.Ability to read, write and speak English to comprehend and communicate job functions.Finger/hand dexterity to operate food machinery.Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100lbs. On a continuous schedule.Ability to supervise large staff and accomplish goals on a timely basis.Ability to perform duties within extreme temperature ranges.Ability to conduct meetings, menu briefings and maintain communication lines between associates, the Executive Chef, and Restaurant and Property leaders.Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation.Ability to use computer to work on various required tasks, communication, file storage, payroll responsibilities, and other duties. Microsoft office, teams and excel skills are required.Working ConditionsAttendance as scheduled is a critical element in all positions at El Chorro.El Chorro’s leaders and associates believe each guest should be treated with respect, kindness, and professionalism. We believe that “Making Space for Genuine Hospitality” is our purpose, enticing our guests to return again and again. To be successful at El Chorro, associates must embrace our Purpose, Pillars and 21 Service Essentials. This includes being hands on and heartfelt, sincere and focused, collaborate and curious, and conscientious, possessing and demonstrating a high level of care and attention to internal and external guests. Our forward-thinking, fun, friendly, engaging and enthusiastic associates treat every guest as if they were our only guest. A true customer focus is essential to success with our property and company.Source: Marc & Rose Hospitality#J-18808-Ljbffr

Legal Executive Assistant (Paradise Valley)

Beacon Hill Paradise Valley, AZ, Maricopa County, AZ; Arizona

Posted 21 hours ago

Executive Chef

Omni Hotels Paradise Valley, AZ

Omni Hotels - JobID: 129134 [Kitchen Supervisor / Cook] As a Chef at Omni Hotels, you'll: Be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized; Advise the Food and Beverage Director on all matters relating to the kitchen area; Ensure a high standard of cleanliness and hygienic practice throughout the kitchen; Plan and implement menu design...Hiring Immediately >>

Posted 21 hours ago

Dynamic Environment

Nurse Practitioner Salary-Primary School Based-Full Time

CHRISTUS Health Paradise, LA

Description Summary: Under the supervision of the School Based Health Centers Director, the Nurse Practitioner has the responsibility and accountability for providing primary care to clinic patients as allowed under the Louisiana Nurse Practice Act. Practice will remain within the scope delineated by education/training. The NP provides care and treatment, including routine care to adolescents and children, in accordance with health center policies and protocols. The NP is responsible for participating in development, execution of and periodic review of the written policies governing the services which the health center provides. The NP, in conjunction with the Medical Director, participates in the periodic review of the patient’s health records under his/her care. The NP arranges for or refers patients to needed services that cannot be provided at the health center. The NP assures that adequate patient health records are maintained and transferred as required when patients are referred to other providers. This position requires the full understanding and active participation in fulfilling the Mission of CHRISTUS St. Frances Cabrini Hospital. It is expected that the associate demonstrate behavior consistent with the Core Values. The associate shall support the CHRISTUS St. Frances Cabrini’s strategic plan and the goals and direction of their Performance Improvement Plan (PIP). Responsibilities: • When collaborating with other health care providers, the advanced practice nurse shall be accountable for knowledge of the statutes and rules relating to advance practice nursing and function within the boundaries of the appropriate advanced practice category • The APN shall practice within the advanced specialty and role appropriate to his/her advanced educational preparation • The APN acts independently and/or in collaboration with the health team in the observation, assessment, diagnosis, intervention, evaluation, rehabilitation, care, counsel and health teachings of persons who are ill, injured or informed of experiencing changes in normal health processes, and in the promotion and maintenance of health or prevention of illness • When providing medical aspects of care, APNs shall utilize mechanisms which provide authority for that care • These mechanisms may include, but are not limited to, protocols or other written authorization • Assess and manage patient health problems including actual and potential conditions within the hospital, clinic or outpatient setting • Effectively identify, evaluate and address disease prevention/health promotion issues of the population in practice while administering quality patient care • Responsible for the diagnosis and treatment of acute, chronic and long-term healthcare issues • Plan, implement and evaluate health care treatments • Obtain history and physical examinations on patients of all appropriate age groups per scope of practice • Assess and interpret laboratory and radiological findings • Utilize critical thinking skills to individualize patient care in order to manage illnesses, promote well-being, and foster rehabilitative/disease preventive lifestyle choices • Prescribe medications and supportive therapies to help maintain health • Perform advanced procedures as verified and approved per credentialing committee • Educate patients and/or families about preventive care, medical issues and use of prescribed medical treatments and/or medications • Work in an independent and interdependent relationship with members of the medical staff, which allows for consultation, collaboration and/or referral • Synthesize new knowledge gained from conferences, workshops and professional literature • Teach other healthcare professionals in the classroom, clinical area and/or community about practice, techniques and procedures which are unique to that specific clinical setting • Participate in basic science and clinical research projects • Prepare statistical reports and analyses to document progress, adverse trends and appropriate recommendations or conclusions • Maintain legible, accurate and confidential medical records • This includes documenting all medical evaluations diagnosis, procedures, treatments, outcomes, education, referrals and consultations consistent with governing boards such as NCQA (National Committee for Quality Assurance), JCAHO (Joint Commission on Accreditation of Healthcare Organizations), federal and state regulatory standards Requirements: Current Licensure through the Louisiana State Board of Nursing OR Licensed Physician Assistant by the Louisiana State Medical Board or the ability to obtain prior to employment. Excellent written and verbal communication skills English required, bilingual (English/Spanish; English/French) preferred. Valid DEA license or the ability to obtain one prior to employment BLS obtained by the American Heart Association Work Schedule: 5 Days - 8 Hours Work Type: Full Time

GL Staff Accountant

Vaco by Highspring Paradise Valley, AZ, Maricopa County, AZ; Arizona

Cost Accounting Director

Vaco by Highspring Paradise Valley, AZ, Maricopa County, AZ; Arizona

Patient Registration Specialist

Optum Paradise Valley, AZ, Maricopa County, AZ; Arizona

$2,000 SIGN ON BONUS FOR EXTERNAL APPLICANTS Optum is a global organization that delivers care, aided by technology to help millions of people live healthier lives. The work you do with our team will directly improve health outcomes by connecting people with the care, pharmacy benefits, data and resources they need to feel their best. Here, you will find a culture guided by diversity and inclusion, talented peers, comprehensive benefits and career development opportunities. Come make an impact on the communities we serve as you help us advance health equity on a global scale. Join us to start Caring. Connecting. Growing together. As Patient Registration Specialists , we are often the first point of contact for our patients and their families. As such we value representing an important first impression. Our professionalism, expertise and dedication help ensure that our patients receive the quality of care they need. We are diligent in obtaining complete and accurate insurance and demographic information in a timely manner, this enables us to provide high quality, compassionate health care service to all who need them, regardless of their ability to pay. This position is full - time (40 hours / week) Monday - Friday. Employees are required to have flexibility to work on any of our 8-hour shift schedules during our normal business hours of 7:00am - 5:00pm, Monday through Friday. No weekends or major holidays are required. It may be necessary, given the business need, to work occasional overtime, however, and voluntary OT is available after 90 days. We are located at the Cancer Institute at St. Joseph's Hospital and Medical Center in the heart of Downtown Phoenix at 625 N 6th St, Phoenix, AZ 85004. We have onsite café and provide 2 weeks of paid training. Performance-based bonuses are also available. Primary Responsibilities: Communicate directly with patients and / or families either in person or on the phone to complete the registration process by collecting patient demographics, health information, and verifying insurance eligibility / benefits Respond to patient and caregivers' inquiries always in a compassionate and respectful manner Obtain Benefits and Insurance verification Point of Service Cash Collection, Co - Pays, Deductibles and Coinsurance Accurate Computer Data Entry Scan documents Organize and schedule patient services and appointments for referrals Register and Pre - Register Patients for Emergency, Elective and Scheduled Cases Work with various systems including Patient Registration and Electronic Medical Record Generate, review and analyze patient data reports and follow up on issues and inconsistencies as necessary You'll be rewarded and recognized for your performance in an environment that will challenge you and give you clear direction on what it takes to succeed in your role as well as provide development for other roles you may be interested in. Required Qualifications: High School Diploma/GED (or higher) 2+ years of experience in a Hospital Patient Registration Department, Physician office or any medical setting 1+ years of customer service experience 1+ years of experience with insurance policies and procedures Ability to work dayshifts, Monday through Friday 7am - 5pm (Shift is assigned within those hours) Preferred Qualifications: Experience submitting authorization requests and / or processing referrals Previous experience in collecting patient copays, deductibles, etc Previous working experience with Google products Working knowledge of facility pricing structure and cost estimates Knowledge of ICD9 (10) and CPT terminology Understanding of Medical Terminology Bilingual fluency with English & Spanish **PLEASE NOTE** The sign-on bonus is only available to external candidates. Candidates who are currently working for UnitedHealth Group, UnitedHealthcare or a related entity in a full time, part time or per diem basis ("Internal Candidates") are not eligible to receive a sign on bonus. Pay is based on several factors including but not limited to local labor markets, education, work experience, certifications, etc. In addition to your salary, we offer benefits such as, a comprehensive benefits package, incentive and recognition programs, equity stock purchase and 401k contribution (all benefits are subject to eligibility requirements). No matter where or when you begin a career with us, you'll find a far-reaching choice of benefits and incentives. The hourly pay for this role will range from $17.74 to $31.63 per hour based on full-time employment. We comply with all minimum wage laws as applicable. At UnitedHealth Group, our mission is to help people live healthier lives and make the health system work better for everyone. We believe everyone-of every race, gender, sexuality, age, location, and income-deserves the opportunity to live their healthiest life. Today, however, there are still far too many barriers to good health which are disproportionately experienced by people of color, historically marginalized groups, and those with lower incomes. We are committed to mitigating our impact on the environment and enabling and delivering equitable care that addresses health disparities and improves health outcomes - an enterprise priority reflected in our mission. UnitedHealth Group is an Equal Employment Opportunity employer under applicable law and qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations. UnitedHealth Group is a drug - free workplace. Candidates are required to pass a drug test before beginning employment. #RPO, #RED

Posted 21 hours ago

Field Sales Representative

AT&T Paradise, NV

Job Description: Join an elite group of sales professionals bringing customized, white glove experiences directly in the customer’s home. Field Sales Representatives at AT&T are driven to connect – every interaction is an opportunity to introduce the latest technology and services, thriving on the challenge to make your sales goals happen. With uncapped commission potential, your career and the rewards that come with it are within reach. Enjoy uncapped commission potential as a Field Sales Representative, with top earners having the opportunity to make $100,000. Our new Field Sales Representatives earn between $40,530- $51,890 $20,000 to $100,000, including the salary and our uncapped commission opportunities. Individual starting salary within this range may depend on geography, experience, expertise, and education/training. Salary range is dependent on if all sales goals are met and/or exceeded. You’ll be the face and voice of AT&T to your customers, working independently to deliver personalized sales interactions at scheduled appointments provided to you. You’ll close the deal by offering hands-on demos, Wi-Fi assessments, tech delivery and issue resolutions - keeping customers connected to what matters most to them. How you get the job done: We’ll kick things off with paid training –setting you up for success to work independently in the field. Coaching, mentoring and ongoing learning opportunities will keep you on track and tech-savvy You’ll connect with our existing customers daily. AT&T will provide scheduled appointments, giving you the opportunity to engage with warm prospects effectively. You’ll use strong negotiation and communications skills – you know how to make a smooth pivot, and are highly motivated to get it right and make the sale Key expectations to succeed: 1 years of commission sales experience required, outside sales experience highly preferred Demonstrated success in commission sales and achieving sales targets Proficient in upselling techniques that enhance customer value and satisfaction Strong verbal communication skills with an ability to build rapport quickly Maintain a valid driver’s license—be ready to drive, as we provide a company vehicle for official business use only Work a varied schedule designed to meet customers on their timeline –this includes evenings, weekends, and holidays Employment is contingent upon successful completion of a background check, including drug screening, criminal history, and motor vehicle record If you are considering jobs like Direct Sales Representative, Residential Sales Representative, Territory Sales Representative or Field Sales Executive – Home Solutions, this career move would be a great fit! Joining our team comes with amazing perks and benefits: Medical/Dental/Vision coverage 401(k) plan Tuition reimbursement program Paid Time off and holidays (With some exceptions, bargained employees qualify for one week of PTO after 6 months of service and 2 weeks after the first year). At least 6 company designated holidays and additional PTO (based on bargaining group to which you are hired. Sick leave Paid Parental Leave Adoption Reimbursement Disability Benefits (short term and long term) Life and Accidental Death Insurance Supplemental benefit programs: critical illness, accident hospital indemnity/group legal Employee Assistance Programs (EAP) Employee discounts up to 50% off on eligible AT&T mobility plans and accessories, AT&T internet (and fiber where available) and AT&T phone A company paid device and service plan, giving you first-hand expertise with our latest technology. Ready to take your career on a new route? Apply today. ConnectingOurCommunities Weekly Hours: 40 Time Type: Regular Location: Las Vegas, Nevada It is the policy of AT&T to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, AT&T will provide reasonable accommodations for qualified individuals with disabilities. AT&T is a fair chance employer and does not initiate a background check until an offer is made.

Sous Chef

Paradise Valley Country Club Paradise Valley, AZ

The Sous Chef at Paradise Valley Country Club is responsible for managing and coordinating the activities of Line Cooks, Pantry Cooks, Dishwashers, Steward, Garde Manger, and Assistant Garde Manger. In this role, you will oversee the preparation and cooking of food for Paradise Grill. You will also ensure that food is prepared to meet quality and consistency standards. Key Responsibilities: Supervise kitchen staff engaged in preparing, portioning, and garnishing foods to ensure that cooking methods, garnishing techniques, portion sizes, and overall quality meet prescribed standards. Prepare and carve meats, as well as create dishes such as sauces, especially during peak periods and for banquets and social functions. Assume responsibility for the kitchen in the absence of Paradise Grill Chef. Supervise, coach, and counsel kitchen employees, including Cooks, Pantry Cooks, and Dishwashers, to ensure efficient and effective food preparation. Collaborate with the Executive Chef and/or Executive Sous Chef to plan, prepare, and serve all food items and menus. Create special dishes and recipes, some of which may include alcoholic beverages as ingredients and require sampling for taste evaluation. Maintain compliance with high levels of Sanitary Codes set forth by Federal, State, and Local agencies, as well as Paradise Valley Country Club. Schedule staff to ensure appropriate coverage, review employee time records, and submit to payroll. Conduct daily checks of walk-in coolers and freezers to ensure proper rotation, storage, and usage of all food items. Assist with monthly inventory, physical count, and organization of all food areas. Collaborate with Dining Room Supervisors to discuss the venue for each shift. Oversee all deliveries to ensure items are received at the correct price, quantity, and quality. Monitor and work together with the Steward to develop and implement proper cleaning procedures for all kitchens and storerooms. Implement and enforce employee policies in accordance with the Employee handbook and Food and Beverage guidelines. Communicate with members, coworkers, management, staff, and the general public in a courteous and professional manner. Requirements Qualifications: Associate's degree (A.A.) or equivalent from a two-year college or technical school. 2 years of related experience and/or training, or an equivalent combination of education and experience.

Assistant Restaurant GM

Kimpton Miralina Resort Paradise Valley, AZ

Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com Location An authentic Arizona experience awaits at the Kimpton Miralina Resort, where 40 lush acres and 50,000 square feet of flexible event space provide a perfect, palm-lined retreat for family getaways, business meetings and milestone celebrations. Five pools, a full-service salon and day spa, and nearby championship golf set the stage for memorable experiences framed by elegant Spanish Mission-inspired architecture, fragrant gardens filled with desert flowers, and stunning views of Camelback and Mummy Mountain. Overview The Assistant Restaurant General Manager is responsible for assisting the General Manager with all aspects of the restaurant operations, while maintaining a profitable F&B outlet and high quality products and service levels. They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities Oversee all aspects of the operation of the restaurant. Supervise restaurant personnel. Respond to guest complaints in a timely manner. Work with other F&B managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinating and monitoring all phases of Loss Prevention in the restaurant. Prepare and submit required reports in a timely manner. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Monitor quality of service in restaurant. Assist in menu planning and preparation. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Be visible on the floor and assist staff as needed during each meal period. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards. Ensure the training of employees on SOP's and technical job tasks. Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. Perform other duties as requested by management. Qualifications At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.