Executive Chef

Saddlebrooke Two•Tucson, AZ

5d•Onsite

About The Position

This position is responsible for food preparation and planning in food and beverage outlets. Primary duties will include making purchasing decisions and inventory control measures; ensuring overall quality and consistency of food products; ensuring cleanliness and maintenance of kitchen and related equipment. The chef is also required to hire, train and supervise the kitchen staff; and work with the Banquets team to plan and implement banquet functions. The chef is also responsible for maintaining up to date Cost Cards, and the manager’s checkbook. Performs other duties as assigned.

Requirements

5-8 years Culinary background including prior supervisory experience
Food Handler’s Card
Serv-safe Manager certified
Up to date knowledge of all health codes
Purchasing Experience
General computer knowledge
Strong customer service skills
Ability to follow detailed instructions
Ability to execute and produce banquet events
Consistently maintain the budgeted cost of sales for food and labor
Must work with F&B management to forecast covers on a nightly and weekly basis
Inventory control – must keep accurate food inventory consistent with scheduled end of month requirements
Knowledge of inventory process
Ability to train/educate BOH staff on new and existing recipes
Ability to train/education FOH new menu items and host tastings
Ability to update menus regularly as business needs dictate
Produce, execute and train staff on appealing, quality menus in both taste and appearance
Ability to cost out menus and specials for sale on menus

Nice To Haves

Culinary education

Responsibilities

Making purchasing decisions and inventory control measures
Ensuring overall quality and consistency of food products
Ensuring cleanliness and maintenance of kitchen and related equipment
Hiring, training and supervising the kitchen staff
Working with the Banquets team to plan and implement banquet functions
Maintaining up to date Cost Cards and the manager’s checkbook
Operating and executing business in a smooth and structured manner
Executing and producing banquet events
Consistently maintaining the budgeted cost of sales for food and labor
Working with F&B management to forecast covers on a nightly and weekly basis
Keeping accurate food inventory consistent with scheduled end of month requirements
Training/educating BOH staff on new and existing recipes
Training/educating FOH new menu items and host tastings
Updating menus regularly as business needs dictate
Producing, executing and training staff on appealing, quality menus in both taste and appearance
Costing out menus and specials for sale on menus