Litchfield's Chef de Cusine- The Wigwam

Pyramid Global Hospitality•Litchfield Park, AZ

3d•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate and creative Chef de Cuisine to lead the culinary team at The Wigwam, a Four Diamond property in Litchfield Park, AZ. This role is ideal for an experienced culinary professional who is a hands-on leader, passionate about menu development, and dedicated to mentoring their team. The Chef de Cuisine will be responsible for the daily production, preparation, and presentation of food in a safe and sanitary environment, ensuring high-quality, profitable, and competitive products. The Wigwam, with its rich history and beautiful 440-acre setting, offers a unique opportunity to make a historic career move and contribute to an authentic Arizona experience.

Requirements

Experience working in a high-volume professional kitchen.
Passion for the culinary arts.
Creative, motivated, and a passionate hands-on leader.
Proven track record of work with creative menus reflecting seasonal availability.
Ability to respond professionally and courteously to guests and team members.
Experience as a cook in a high-volume professional kitchen with leadership capacity.
Full knowledge of state health codes and eco sure food safety and health reports.
Strong organizational skills.
Ability to work independently.
At least 21 years of age.
Desire to exceed expectations.
Energetic personality.

Nice To Haves

Experience in developing a culinary team.
Active Food handler's certification (property will provide training as needed).

Responsibilities

Lead the planning and execution of daily food production, preparation, and presentation.
Create, cost, and implement seasonal menus and special menus.
Attract, retain, and mentor culinary talent.
Complete daily food ordering using current par levels.
Collaborate with the Restaurant Manager to exceed guest expectations.
Train the restaurant culinary and operations team on the menu and daily specials.
Conduct daily kitchen walk-throughs, making recommendations for corrections, repairs, cleanliness, and improvements.
Conduct daily meetings with the team to ensure preparation and communicate pertinent information.
Attend weekly F&B meetings, leadership meetings, and monthly safety meetings representing the culinary team.
Manage and analyze costs related to the restaurant to achieve a profitable operation.
Ensure thorough knowledge of food allergens and handle guests with food allergies with a high sense of urgency.
Ensure prep sheets are updated and properly used daily.
Guide nightly cleaning of all kitchen areas and follow up with stewarding crew to ensure the dish area is clean and organized for the following day's service.
Serve as the "Face" of the restaurant in the hotel and community.