Executive Chef

Relais & Châteaux•Sedona, AZ

13d•Onsite

About The Position

Responsible for all functions of Mii amo Kitchen operation. Oversee food preparation, merchandising, inventory and portion control, food purchasing, and employee relations for entire Mii Amo culinary department. The Executive Chef will be responsible for planning and daily execution of all culinary operations at the Mii amo, ensuring the production of high-quality food products at a cost level consistent with management objectives. This role involves analyzing and developing proper menus consistent with a 5-star property, and ensuring the implementation and adherence of Mii amo and Forbes Standards. The Executive Chef will also develop and curate relationships with Relais and Chateaux culinary teams, and promote Mii amo and Enchantment through working with the marketing team, media, and PR agency. Collaboration with the Executive Chef at Enchantment to develop and cross-utilize culinary talent is also a key responsibility. The Executive Chef is responsible for ensuring the Mii Amo kitchen complies with the resort’s objectives and the health and safety of all employees and guests. This includes training and supervising all kitchen staff in proper techniques of food handling, food preparation, and cost control. The role also involves interviewing, hiring, training, and reviewing performance of kitchen and utility personnel, and providing training, coaching, and counseling to develop staff to their fullest capabilities. The Executive Chef must observe safety and legal requirements as to the health and labor departments, always maintaining all kitchen areas to the highest standards of cleanliness. Creating and enforcing standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality, as well as developing menus, plating guides, and standard recipes are crucial. Testing new products, presentations, recipes, trends, and formulas on the market, and controlling inventory and ordering of food, cleaning equipment, cleaning supplies, and utensils necessary for food production are also key duties. Monitoring labor to be in accordance with department and resort guidelines daily, and collaborating with the purchasing department to ensure the highest quality product at attractive rates are essential. Identifying opportunities for local purveyor collaborations and menu inclusions, creating a strong bond with journey guests, and overseeing the Chef Garden, including coordination of plantings and utilization for events and programming are important aspects of the role. The Executive Chef will create and execute special culinary programming for Mii amo and Enchantment guests, and foster a supportive work environment and proper culture to attract and retain talent. Maintaining business contacts with health officials, maximizing food profitability, achieving budgeted revenues, and controlling expenses and budget of food are also required. Finally, fostering a work environment of teamwork and mutual service by assisting coworkers and other departments as necessary to exceed our guests’ expectations is expected, along with performing other duties as assigned.

Requirements

Culinary degree or equivalent related work-related experience and/or training.
Prefer 5+ years’ prior supervisory skills and hotel/resort culinary/food and beverage management experience.
Strong organizational skills.
Excellent written and verbal communication skills.
Ability to perform and prioritize multiple tasks with ease.
Computer skills required.
Strong guest and team member relations skills.
Must have a Certified Food Handler’s Permit issued by the Yavapai County Health Department.
Must have experience with menu creation, budgeting, scheduling of staff and controls of labor expenses.

Responsibilities

Planning and daily execution of all culinary operations at the Mii amo.
Production of high-quality food products at a cost level consistent with management objectives.
Analyzing and developing proper menus consistent with a 5-star property.
Implementation and adherence of Mii amo and Forbes Standards.
Developing and curating relationships with Relais and Chateaux culinary teams.
Promoting Mii amo and Enchantment (when necessary), via working with marketing team, media and PR agency.
Collaborating with Executive Chef at Enchantment to develop and cross-utilize culinary talent.
Ensuring Mii Amo kitchen complies with the resort’s objectives and the health and safety of all employees and guests.
Training and supervising all kitchens staff in the proper techniques of food handling, food preparation and cost control of high-quality food products.
Interviewing, hiring, training and reviewing performance of kitchen and utility personnel.
Providing training, coaching and counseling for all employees to develop staff to their fullest capabilities.
Observing safety and legal requirements as to the health and labor departments, always maintaining all kitchen areas in the highest standards of cleanliness.
Creating and enforcing standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.
Developing menus, plating guides and standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.
Testing new products, presentations, recipes, trends and formulas on the market.
Controlling inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.
Monitoring labor to be in accordance with department and resort guidelines, daily.
Collaborating with purchasing department to ensure the highest quality product at attractive rates.
Identifying opportunities for local purveyor collaborations and menu inclusions.
Creating a strong bond with journey guests.
Oversight of Chef Garden, coordination of plantings and utilization for events and programming.
Creating and executing special culinary programming for Mii amo and Enchantment guests.
Providing a supportive work environment and proper culture to attract and retain talent.
Maintaining business contacts with health officials.
Maximizing food profitability, achieving budgeted revenues, and controlling expenses and budget of food.
Fostering a work environment of teamwork and mutual service by assisting coworkers and other departments as necessary to exceed our guests’ expectations.
Other duties as assigned.