Chef De Cuisine

Enchantment Resort; Sedona (AZ); On-site; USD 60,000 - 80,000; Full time

Job summary

A luxury resort in Sedona is seeking a Chef de Cuisine responsible for the day-to-day kitchen operations. You will coordinate menu development, manage food quality, and train kitchen staff. A degree in culinary arts and over 5 years of high-end dining experience are required. The role demands strong communication skills and adherence to hygiene standards. Join a passionate team and elevate the dining experience at this beautiful resort.

Qualifications

• 5+ years of experience in Fine/High end dining environment.
• Must maintain food handler’s certification.
• Basic command of Spanish is helpful.

Responsibilities

• Oversee food preparation and quality standards.
• Coordinate new menu ideas and food cost management.
• Train kitchen staff on procedures and performance.

Skills

Culinary arts

Food cost control

Team management

Menu development

Communication

Hygiene standards

Education

Degree from a culinary arts program

Tools

Microsoft 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!

How you will enjoy your day: 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.

If this job is the right fit for you, you will:

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

Responsibility & Authority

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

Minimum Requirements

Degree from a postsecondary culinary arts program is desired and a minimum 5 years’ experience in 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

30% Sitting

70% walking, standing, and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Taste and smell

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary

We hope to see your application for this position and look forward to meeting you!