Chef De Cuisine

Mii amo

Sedona (AZ)

On-site

USD 70,000 - 90,000

Full time

14 days+

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Job summary

Mii amo is searching for a passionate Chef de Cuisine to lead daily kitchen operations in Sedona, Arizona. The ideal candidate will have at least 5 years of experience in high-end dining, a culinary arts degree, and excellent communication skills. Responsibilities include menu development, overseeing food quality and inventory management, as well as staff training. This role offers a chance to showcase culinary innovation while maintaining the highest levels of guest satisfaction in a beautiful resort setting.

Qualifications

Minimum 5 years’ experience in a fine/high-end dining environment.
Must maintain food handler’s certification.
Basic command of Spanish is helpful.

Responsibilities

Oversee day-to-day kitchen operations and food quality standards.
Develop new menu items and source local products.
Manage staff scheduling and performance.

Skills

Culinary skills

Communication skills

Inventory management

Customer service

Education

Degree from a postsecondary culinary arts program

Tools

Word

Excel

Food & Beverage Software

Job description

Are you outgoing, energetic, passionate, and authentic? Enchantment is the perfect spot for you! At Enchantment, we work together to create and deliver personalized extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us!

Position Overview

The Chef de Cuisine is responsible for the day-to-day operations of the Kitchen including but not limited to coordination of new menu ideas and utilization of products to maximize customer satisfaction and control of food costs, overseeing food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation. From time to time may be asked to assist in supporting other kitchen areas.

Key Responsibilities

Maintain daily communication with the Executive Outlets Chef
Execute food guidelines based on Forbes Standards to achieve a score of 90 and above during inspections in Che Ah Chi
Order and maintain food pars in the kitchen
Responsible for maintaining food quality standards set by the Clubhouse Chef and ensuring guest satisfaction
Responsible to produce the highest quality and innovating dishes to assist positioning Food & Beverage as a resort pillar
Work closely with the Clubhouse Chef in menu development and presentation as well as recipe standardization
Responsible along with Clubhouse Chef, in maintaining overall food and labor costs within budgetary guidelines
Maintain hygiene standards in Che Ah Chi kitchen that are set by company
Involved in staff recruiting and monitoring their performance
Set standards and maintain food presentation quality in Che Ah Chi at all times along with the Clubhouse Chef
Play active role in dining room visiting tables and observing service.
Execute all production and plating in a timely, efficient manner and to exceed guest expectations
Train the lead cook(s) on costing and ordering system
Source out new, exciting, and local products and supplies to constantly develop menus
Remain on top of culinary trends and always seek to improve progressive menus
Responsible for scheduling of staff in Che Ah Chi ensuring that schedules are posted in a timely fashion
Track employee staffing and process payroll records for culinary staff
Ensure that proper par stocks of all food items are maintained.
Always be well groomed, in proper uniform, and be a role model to all staff
Responsible for motivating staff and disciplinary couchings
Receive all goods and ensure that they meet company quality specifications and reject those items that do not
Ensure that all cook and hold temperatures of meats and sauces are maintained to country health standards
Ensure that standard recipes are being followed at all times
Execute modern, cutting-edge culinary trends
Liaise with restaurant managers, supervisors, and service staff regarding service issues
Work closely with the Pastry Chef in developing new desserts
Other duties as assigned

Responsibility & Authority

Maintain a high level of guest service at all times with quality products
Uphold the resort commitment to hospitality
Work closely with all departments to ensure guest service levels are being met
Deal effectively with all departments with regular communication
Assist with management of all culinary operations

Minimum Requirements

Degree from a postsecondary culinary arts program is desired and a minimum of 5 years’ experience in a fine/high-end dining environment, computer skills required in Word, Excel, and food & beverage software. Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length. Must have excellent communication skills, both verbal and written. Must maintain food handler’s certification. Basic command of Spanish helpful.

Physical Requirements