Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience.

At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another. 

We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience.

JOB SUMMARY

The Pantry II contributes to Sanctuary Camelback Mountain's success by preparing and presenting high-quality pantry items, including salads, condiments, garnishes, dressings, and sauces, while maintaining exceptional standards of consistency and presentation. This role supports the smooth operation of the kitchen by ensuring proper preparation, organization, cleanliness, and adherence to culinary standards.

Guided by Sanctuary's North Star Vision and Spirit of Service, the Pantry II team member demonstrates pride in their work, fosters authentic connections through collaboration and attention to detail, and contributes to creating intentional dining experiences beyond imagination where guests and team members feel valued, understood, and inspired.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive

• Prepare all pantry food items according to standard pantry recipes or, as otherwise specified to ensure consistency of product to the guest.
• Check and control the proper storage of product, especially on all fresh produce, check on portion control and maintain quality product.
• Keep all refrigeration, storage, and work area in clean working condition in order to comply with Health Department regulations.
• Ensure all equipment in work areas is clean and in proper working condition to comply with Health Department regulations.
• Visually inspect, select and use only the freshest fruits, vegetables, meats, and other food products of the highest standard in the preparation of all menu items.
• Perform any general cleaning tasks using standard resort cleaning products as assigned by supervisor to adhere to health standards.
• Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
• Perform additional duties as requested by the Executive Chef, Sous Chef and/or Cook I

JOB REQUIREMENTS

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.

• Working knowledge of the fundamentals of cold food preparation and standards of sanitation.
• Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and problem resolution skills.
• Ability to work on slippery surfaces, and work well under pressure.
• Knowledge of operating all kitchen equipment, such as stoves, ovens, broilers, slicers, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on hand cart/truck weighing a maximum of 100lbs.
• Ability to lift 75 lbs and carry 35 lbs.
• Ability to listen effectively, to speak and write English clearly.
• Must be responsible, insightful, detail oriented, and self-motivated.
• Willingness to learn, ability to follow directions and develop own skills.
• Must be able to work quickly and safely.
• Requires extending arms, bending and stooping to reach materials.
• Required to stand for long periods of time in one area.
• Good communication skills, able to manage and motivate people.

QUALIFICATIONS

Education

• High School Diploma or G.E.D. Equivalent
• Current Food Handler’s Card.

Related Work Experience

• Basic kitchen experience, preferred.
• Experience with hospitality and customer service, preferred.