Chef de Cuisine

Miraval Resorts & Spas; Tucson (AZ); On-site; USD 85,000 - 125,000; Full time

Benefits offered by this job

Complimentary room nights

Friends & Family Room Rates

Medical, Prescription, Dental and VISN

401K with company match

Generous Paid Time Off

Paid sick time

Paid Family Bonding Time and Adoption

Tuition & Wellbeing Reimbursement

Free colleague meals during shift

Employee Stock Purchase Plan

Access to resort facilities

Job summary

Miraval Arizona Resort and Spa is seeking a Chef de Cuisine to manage a specific restaurant, collaborating with the Executive Chef to create and implement menus and concepts. The role operates with an owner/operator mindset to maintain consistent quality and service.

You will lead senior kitchen leadership, liaise with dining room and culinary staff, and drive exceptional guest experiences. Flexibility for weekends and holidays is required in this fast-paced environment.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Possess strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.
• Proficient in general computer knowledge.
• A true desire to exceed guest expectations in a fast paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Strong training and communication skills.
• Culinary education and/or on the job training, independent restaurant experience is preferred.
• Schedule flexibility required to include weekends and holidays.

Responsibilities

• Act as senior leadership by developing and assuming key management responsibilities.
• Assume the role of liaison between all dining room operations and culinary staff.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items within the restaurant concept.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership rolls include supervisor and other less senior Sous Chefs.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.
• Participate in marketing events directly related to their specific restaurant.

Skills

Leadership

Communication

Organization

Staff training

Financial management

Guest service

Problem solving

Tools

General computer knowledge

Job description

Organization- Miraval Arizona Resort and Spa

Summary

At Miraval, we embrace individuality, forge authentic connections, and offer creative opportunities. We live what we teach and provide tangible examples of how the power of mindfulness can profoundly transform people’s lives.

Our culture is rooted in the notion of balance. A balanced center grounds us. Its harmony inspires us. Balance is more than not falling, or obtaining equal parts of something. It is a process that is organic, evolving, and perpetually moving toward equilibrium.

Your passion, your life, your work – in balance.

Position Summary:

The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.

Duties and Responsibilities:

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations and culinary staff
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items within the restaurant concept
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls include supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Participate in marketing events directly related to their specific restaurant

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required.

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, independent restaurant experience is preferred
• Schedule flexibility required to include weekends and holidays

Benefits

We offer excellent benefits:

• Complimentary room nights*
• Unlimited discounted and Friends & Family Room Rates
• Medical, Prescription, Dental and Vision Insurance on 30 th day of employment*
• 401K with company match*
• Generous Paid Time Off policy*
• Paid sick time
• Paid Family Bonding Time and Adoption Assistance*
• Tuition & Wellbeing Reimbursement*
• Free colleague meals during shift
• Employee Stock Purchase Plan*
• Access to resort facilities including spa services, programs, hiking trails and gym
• Exact benefit package is contingent on status

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.