Chef de Partie

Canyon Ranch•Las Vegas, NV

11h

About The Position

Canyon Ranch® has been a trailblazer and an industry-leading proponent of the wellness lifestyle since its founding in 1979. Canyon Ranch has imparted integrative expertise to millions of guests, with established wellness destination resorts in Tucson, Arizona, Lenox, Massachusetts and Woodside, California Wellness Retreat, guests can achieve their goal of living younger longer. In addition, Canyon Ranch operates North Americas largest day spa at The Venetian® hotel in Las Vegas, Nevada. Canyon Ranch is a 13-time winner of Travel + Leisure’s Best Spa Award, an 11-time recipient of the Condé Nast Traveler Best Destination Spa Award, and both wellness resorts were named in the 2019 U.S. News & World Report Best Hotels rankings.

Requirements

Minimum 2-year culinary degree or equivalent experience
Service oriented
Excellent communication and organizational skills.
Flexible in working hours, as they may include evenings, weekends or holidays.
Responsible, and neat and clean in appearance.

Nice To Haves

Serve-Safe certified.
Supervisory/management experience in a quality resort, hotel or restaurant.

Responsibilities

Ensuring food quality in both preparation and presentation.
Upholding the policies and procedures of the kitchen and Canyon Ranch and compliance with Serv-safe procedures.
Oversee preparation and presentation of all food in accordance with Canyon Ranch recipes, nutritional philosophy and quality standards, including handling and food storage methods that comply with Health Department and Serv-Safe Procedures.
Communicate in a professional manner with all line staff and management to ensure the smooth and efficient operation of the kitchen and guest satisfaction. This includes pre-meal presentations that are informative, courteous and thought provoking.
Interface with all Food & Beverage Chefs, managers, supervisors and staff on all information.
Report, document and rectify any known safety hazards, conditions or unsafe practices/procedures.
Participate in demonstrations, special events, and Public Relations duties.
Develop new recipes and menues.
Train new hires in accordance with Kitchen and Canyon Ranch policies and procedures, and also in food preparation and presentation, adhering to Canyon Ranch food guidelines.
Oversee staff under direction of the Sous Chef for particular shifts, and may be a stand-in for the Sous Chef when necessary.