Chef de Cuisine - Flying V

Loews Hotels•Tucson, AZ

3d•Onsite

About The Position

The Chef de Cuisine is responsible for overseeing the culinary operations of the Flying V restaurant, including menu planning, food preparation, and kitchen management. This role involves ensuring high-quality food, managing kitchen staff, maintaining food safety standards, and contributing to a memorable dining experience for guests. The Chef de Cuisine is both a creative leader and hands-on operator, ensuring the kitchen runs smoothly and efficiently while delivering exceptional cuisine.

Requirements

College, Culinary degree or equivalent professional training
Five to Six years’ experience in quality food production, in an upscale hotel or high end freestanding restaurant
Three plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant of similar caliber
Strong culinary skills and knowledge of various cooking techniques.
Excellent organizational and multitasking abilities.
Strong leadership and communication skills.
Experience in hands-on stock management, inspecting deliveries, and coordinating with suppliers to guarantee fresh, high-quality ingredients and reduce waste.
Deep understanding of current culinary trends, including plant-based options, sustainable sourcing, global flavors, and health-conscious ingredients.
Skilled in utilizing modern methods to highlight seasonal, local, and premium ingredients, applying techniques that amplify natural flavors and cater to elevated dining experiences.
Skilled in educating and mentoring kitchen staff on modern techniques, fostering a culture of learning and innovation to build a versatile, skilled team.

Nice To Haves

Someone with excellent culinary skills and knowledge of food productions techniques
A creative and innovative individual in culinary techniques and menu development.
A subject matter expert in kitchen equipment use/operation and Food Service Sanitation Standards
A leader who is organized and has strong communication and leadership skills
Someone who can work under pressure and meet deadlines, especially during peak service times.

Responsibilities

Design and develop creative menus that align with the restaurant’s concept and guest preferences.
Ensure consistency in quality, presentation, and taste of all dishes served in the restaurant.
Work with the Executive Chef to introduce seasonal dishes, specials, and innovative culinary concepts.
Oversee daily kitchen operations, ensuring smooth workflow and timely food preparation.
Manage kitchen staff, including sous chefs, line cooks, and kitchen assistants, scheduling kitchen staff to ensure proper coverage during peak hours and special events.
Monitor kitchen inventory and ensure timely ordering of ingredients and supplies, maintaining proper stock levels.
Maintain the highest standards of food safety and sanitation, ensuring compliance with local health regulations.
Implement and oversee food preparation and storage procedures, including proper labeling, rotation, and expiration date monitoring.
Conduct regular inspections of kitchen equipment and ensure all tools are maintained and in proper working order.
Manage food costs by optimizing portion control, minimizing waste, and efficiently utilizing ingredients.
Assist in budgeting and forecasting for kitchen operations, including purchasing and labor costs.
Lead and inspire the kitchen team, promoting teamwork, creativity, and a positive work environment.
Provide ongoing training, mentorship, and development to kitchen staff, focusing on culinary techniques, safety procedures, and efficiency.
Ensure that guest expectations are met or exceeded by consistently delivering high-quality dishes.
Interact with guests when appropriate to gather feedback and ensure satisfaction with the dining experience.
Address any complaints or issues related to food quality in a timely and professional manner.