Chef de Cuisine

Troon; Tucson (AZ); On-site; USD 60,000 - 85,000; Full time

Job summary

The Club at Starr Pass in Tucson, AZ is seeking a Chef de Cuisine to lead daily culinary operations across restaurant and banquets, supervising cooks and stewarding staff to deliver outstanding dining experiences. You will manage recipe execution, cost controls, sanitation programs, training, and collaboration with the Executive Chef to meet budget goals while maintaining high standards.

Certificate or 3–6 months experience required; Food Safety training; ability to lift up to 100 pounds; strong

Qualifications

• Certificate or equivalent training in culinary arts.
• 3–6 months related experience or training.
• Knowledge of health codes and sanitation standards.
• Ability to read/communicate in English.

Responsibilities

• Oversees and manages food preparation for restaurant, events, and banquets.
• Supervises cooks and stewarding staff; assigns duties for efficient operation.
• Monitors cost control practices; ensures standardized recipes and records.
• Trains staff and develops ongoing training programs.
• Ensures receiving, storage, and rotation of food to comply with health regulations.

Skills

Food safety knowledge

Leadership

Kitchen operations

Budgeting & cost control

Education

Culinary certificate

Food Safety and Sanitation Training

Job description

The Club at Starr Pass, Tucson, AZ 85745, USA

Description

The Club at Starr Pass, located in Tucson, AZ, is pleased to announce an excellent career opportunity for a Chef de Cuisine! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality-focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management.

General Purpose:

As a member of the culinary management team, the Chef de Cuisine (CdC) manages, oversees and works with the culinary and stewarding staff to execute the operations of a foodservice outlet. The CdC actively participates and leads daily culinary operations of each outlet to deliver outstanding and consistent food experiences across all dining areas. The CdC is responsible for the individual operational success, development and oversight of the kitchen (cooks and stewarding) staff, while supporting the strategic plans of the EC and ESC.

• Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Process requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
• Regular and reliable attendance.
• Incorporates safe work practices in job performance.

Education/Experience:

Certificate from college, technical school or accredited facility; or three to six months related experience and/or training; or equivalent combination and experience.

Physical Demands:

Frequently stands and walks; uses hands; talks or hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits and stoops, kneels crawls or crouches. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Occasionally works in wet or humid conditions (non-weather); may come into contact with toxic or caustic chemicals. Occasionally works in extreme cold or heat (non-weather); may work in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:

Food Safety and Sanitation Training

Job Knowledge, Skill, and Ability Preferences:

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Knowledge of accepted sanitation standards and applicable health codes.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.