Chef de Cuisine

Hacienda del Sol Guest Ranch Resort; Tucson (AZ); On-site; USD 90,000 - 120,000; Full time

Job summary

Hacienda del Sol Guest Ranch Resort in Tucson, AZ, seeks a Chef de Cuisine to lead the culinary team and oversee day-to-day kitchen operations, delivering menus that reflect the resort’s philosophy. This full-time, on-site role manages staff scheduling, training, and performance while maintaining strict food safety and presentation standards, and collaborates with management on seasonal offerings.

You will partner with front-of-house leadership to deliver an exceptional guest experience across

Qualifications

• Strong skills in food preparation and cooking for fine dining and resort cuisine.
• Thorough understanding of food safety and sanitation per health regulations.
• Effective communication for collaborating with culinary and FOH teams and providing clear direction.
• Commitment to high-quality customer service and guest satisfaction.
• Proven leadership and team management experience in a professional kitchen.
• Ability to manage inventory, control food and labor costs, and work efficiently under pressure.
• Culinary degree or equivalent training; relevant certifications in food safety beneficial.
• Experience with menu development and seasonal offerings in a resort or luxury setting.

Responsibilities

• Lead the culinary team and oversee day-to-day kitchen operations.
• Plan and execute menus reflecting the resort’s philosophy and seasonal offerings.
• Supervise food preparation, cooking, and presentation quality.
• Manage kitchen staff scheduling, training, and performance.
• Maintain strict food safety, hygiene, and cleanliness standards.
• Collaborate with management on seasonal offerings and sourcing local ingredients.
• Control food and labor costs and coordinate with local suppliers.
• Partner with front-of-house leadership to deliver an exceptional guest experience.

Skills

Food Preparation & Cooking

Communication skills

Leadership & Team Management

Inventory & Cost Control

Quality & Guest Service

Education

Culinary degree or equivalent training

Job description

Company Description

Hacienda del Sol Guest Ranch Resort is a historic desert retreat that blends classic elegance with modern, relaxed luxury. The resort features stunning mountain views, sparkling pools, lush gardens, and casita-style, hacienda-inspired accommodations that create a tranquil sanctuary for guests. Its award-winning restaurant, The Grill, is recognized by Wine Spectator’s “Best Of” awards and holds a prestigious AAA Four Diamond rating. Guests can also enjoy more casual dining at Terraza Garden Patio & Lounge, which offers modern interpretations of classic dishes. The resort provides an unforgettable experience in the unique beauty of the desert southwest.

Role Description

The Chef de Cuisine is a full-time, on-site position located in Tucson, AZ, responsible for leading the culinary team and overseeing day-to-day kitchen operations. This role includes planning and executing menus that reflect the resort’s philosophy, supervising food preparation and cooking, and ensuring consistent quality and presentation of all dishes. The Chef de Cuisine manages kitchen staff scheduling, training, and performance, while maintaining strict food safety, hygiene, and cleanliness standards. The role also involves collaborating with management on seasonal offerings, controlling food and labor costs, coordinating with local suppliers, and supporting both fine dining and casual outlets. The Chef de Cuisine partners with front-of-house leadership to deliver an exceptional guest experience and uphold the resort’s AAA Four Diamond and award-winning reputation.

Qualifications

• Strong skills in Food Preparation and Cooking, with experience in fine dining and farm-to-table cuisine.
• Thorough understanding of food safety, sanitation, and Hygiene standards, including compliance with local health regulations.
• Effective Communication skills for collaborating with culinary and front-of-house teams and providing clear direction in a busy kitchen.
• Commitment to high-quality Customer Service, focusing on guest satisfaction and consistent culinary excellence.
• Proven leadership and team management experience in a professional kitchen environment.
• Ability to manage inventory, control food and labor costs, and work efficiently under pressure.
• Culinary degree or equivalent professional training is preferred; relevant certifications in food safety are beneficial.
• Experience with menu development, seasonal offerings, and sourcing local ingredients is a plus, especially in a resort or luxury hospitality setting.