Executive Chef - The Leo Kent/St. Cruz

Remington Hospitality • Tucson, AZ

2d

About The Position

The Executive Chef supervises, guides, and trains kitchen associates to deliver quality food production for the restaurants and banquets. The role oversees kitchen personnel—including utility and sanitation staff and the employee cafeteria—and is responsible for scheduling, evaluating, directing, and providing disciplinary action when necessary. It also ensures staff have the supplies and materials needed to perform their jobs.

The Executive Chef establishes and reviews standards for food preparation, purchasing, and production; coordinates sanitation, cleanliness, and organization in food and beverage areas; and reviews and achieves goals for food costs, kitchen labor, and related expenses. The position may require varying schedules, including nights, weekends, and holidays.

The listed physical requirements describe an in-office environment, with prolonged sitting and computer use, occasional standing and walking, frequent fine motor tasks, and occasional bending, reaching, or carrying. The role may require lifting or moving 10–25 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

• At least 3 years of experience as an Executive Chef, including a record of menu design and recipe creation.
• Knowledge of federal, state, and local laws and regulations related to food handling and food production.
• High work ethic and self-initiative.
• Strong computer skills in Microsoft Suite.
• Ability to work varying schedules, potentially including nights, weekends, and holidays.
• Ability to work in a standard office environment, including prolonged sitting and computer use for 6–8 hours a day.
• Frequent fine motor skills and use of hands and fingers for keyboarding, mouse or trackpad use, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Ability to occasionally stand, walk, bend, reach, or carry items, and to lift or move 10–25 pounds as needed.
• Visual ability to read computer screens and printed materials, including close visual focus for extended periods and color differentiation for certain roles.
• Ability to hear and participate in conversations and meetings and use a phone and/or headset.

Responsibilities

• Supervise, guide, and train kitchen associates to provide quality food production for restaurants and banquets, with attention to timing, portions, food quality, presentation, and sanitation.
• Schedule, evaluate, supervise, and direct kitchen personnel, including utility and sanitation staff and employee cafeteria staff; provide disciplinary action when necessary.
• Ensure appropriate inventory of supplies and materials needed by associates.
• Establish, direct, and review performance standards for food preparation, purchasing, and production.
• Monitor, direct, and coordinate sanitation, cleanliness, and organization in food and beverage areas.
• Review and accomplish goals for food cost, kitchen labor, and related expenses.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed