Chef de Cuisine- The Wigwam
About The Position
The Chef de Cuisine leads the planning and execution of daily production, preparation, and presentation of restaurant food in a safe, sanitary environment that meets applicable standards and regulations while delivering profitable, competitive-quality products. The role calls for a creative, motivated, hands-on culinary leader with experience in a high-volume professional kitchen and a proven ability to develop seasonal, concept-appropriate menus. The Chef de Cuisine represents the restaurant within the hotel and community, responds professionally to guests and team members, and teaches and supports the culinary team’s personal and professional development. The position is with The Wigwam, a Four Diamond resort in Litchfield Park, Arizona, with 331 guest rooms across 440 acres. The property is a historic Arizona landmark established in 1929. The role involves a flexible schedule, including weekends and holidays. Compensation is determined by candidate-specific factors, including skills, experience, certifications, and location; no salary range is stated.
Requirements
- Experience as a cook in a high-volume professional kitchen, with leadership capacity.
- Passion for developing a culinary team and for the culinary arts.
- Full knowledge of state health codes and the EcoSure food safety and health report.
- Strong organizational skills.
- Ability to work independently.
- At least 21 years of age.
- Flexible schedule that includes weekends and holidays.
- Desire to exceed expectations.
- Energetic personality.
Nice To Haves
- Active food handler certification; the property will provide training as needed.
Responsibilities
- Lead daily restaurant food production, preparation, and presentation in compliance with standards and regulations.
- Create, cost, and implement seasonal menus and special menus.
- Attract, retain, mentor, and develop culinary talent.
- Complete daily restaurant ordering using current par levels.
- Collaborate with the Restaurant Manager to exceed guest expectations.
- Train restaurant culinary and operations team members on the menu and daily specials.
- Conduct daily kitchen walkthroughs and recommend corrections, repairs, cleanliness measures, and improvements.
- Hold daily team meetings to confirm preparation and communicate pertinent information.
- Attend weekly food and beverage meetings, leadership meetings, and monthly safety meetings as the culinary team representative.
- Set an example for the culinary team.
- Manage and analyze restaurant costs and control them to support a profitable operation.
- Maintain thorough knowledge of food allergens and respond to guests with food allergies with a high sense of urgency.
- Ensure prep sheets are updated and used properly each day.
- Guide nightly cleaning of kitchen areas and follow up with the evening stewarding crew to ensure the dish area is clean and organized for the next day’s service.
- Serve as the face of the restaurant in the hotel and community.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
