Executive Chef - The Leo Kent/St. Cruz

Remington Hotels • Tuscon, AZ

1d • Onsite

About The Position

The Executive Chef supervises and trains kitchen associates to ensure high-quality food production for two restaurants and banquets. The role oversees kitchen personnel, including utility and sanitation staff and the employee cafeteria, and is responsible for food preparation and production standards, inventory, sanitation, and cost goals. The position may require varying work schedules, including nights, weekends, and holidays.

The posting describes an in-office physical environment involving desk and computer work for 6–8 hours a day, occasional standing and walking, and other occasional movement and lifting. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

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 relating to food handling and food production.
• High work ethic and self-initiative.
• Strong computer skills in Microsoft Suite.
• Ability to work varying schedules, including nights, weekends, and holidays, as may be required.
• Ability to work as part of a team that provides great experiences for guests.
• Ability to work in a standard office environment, including prolonged sitting and computer work for 6–8 hours a day.
• Frequent fine motor skills and use of hands and fingers for keyboarding, using a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Ability to occasionally stand, walk, bend, reach, or carry items.
• Ability to lift and/or move 10–25 pounds as needed.
• Visual ability to read computer screens and printed materials, maintain close visual focus for extended periods, and differentiate colors 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 a focus on 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 to perform their jobs.
• Establish, direct, and review performance standards for food preparation, purchasing, and production to achieve effective, controlled, and coordinated efforts.
• Monitor, direct, and coordinate sanitation, cleanliness, and organization in food and beverage areas.
• Review and achieve cost goals for food, kitchen labor, and related expenses.

What This Job Offers

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