Executive Chef

Grand View Lodge•Tucson, AZ

4d•$70,000 - $85,000•Onsite

About The Position

We are seeking an enthusiastic, hardworking, and hands-on Executive Chef who is a true team player to join the historic Tanque Verde Ranch—proudly recognized as a Top Workplace for three consecutive years. This is an exciting opportunity to be part of a talented and collaborative culinary team dedicated to creating exceptional dining experiences in a one-of-a-kind setting. The Executive Chef’s primary responsibility is to manage the culinary establishment of the property including overall organization, sanitation, safety, and training. The Exec Chef is a working chef with emphasis on food cost control including ordering food and product for the outlet and monthly inventories. Training employees on proper cooking techniques, portion control, retention of nutrients and new menu items and daily specials. The incumbent is a key member of the property’s executive team.

Requirements

A clean driving record for one year or more is required to meet insurance requirements.
Attention to detail, organization, decision-making skills
Ability to manage time well, meet imposed deadlines and ability to work flexible hours
Innovative and change driven with a high sense of urgency.
Proven problem solving skills with ability to maintain composure in stressful situations.
Three (3) – five (5) years culinary management experience.

Nice To Haves

Hospitality experience (4-5 diamond culinary) highly desired
Culinary Certification highly desired

Responsibilities

Management of all culinary outlets including but not limited to kitchen organization/coordination, staff training, and evaluating all supervisors and employees within the department.
Position hires, manages (motivate, coach and mentor) employees to perform at maximum potentials.
Oversees sous & cook stages, when considering new hires.
Separates employees, if necessary.
Schedules all employees, ensuring all shifts are covered.
Manages labor costs by adhering to budgeted expenses, management of time clock system and scheduling.
Responsible for performing accurate monthly inventories.
Oversees the arrival of new stock and ensure food is stored according to purchasing guidelines.
Monitors and controls waste.
Ensures all sanitation regulations are in compliance.
Ensures guest satisfaction by maintaining all guidelines and procedures concerning food preparation, menu items and recipes.
Makes sure cleaning schedules are carried out.
Ensures consistency in all food preparation techniques, plate presentations, menu production.
Makes sure all personnel are following proper label and date procedures.
Reports and fills out first report of injuries in a timely manner.
Inspects the employee dining area on a daily basis to ensure food quality and sanitation.
Manages, maintains, and repairs all kitchen equipment, preparing work orders as needed.
Other duties as may be assigned