Chef de Cuisine

Troon International; Tucson, Northern (AZ, KY); Hybrid; USD 65,000 - 90,000; Full time

Job summary

The Club at Starr Pass, located in Tucson, AZ, seeks a Chef de Cuisine to lead daily culinary operations across all dining areas, driving quality, cost control and guest satisfaction. You will supervise cooks and stewards while partnering with the Executive Chef to maintain service excellence.

You will train staff, develop menus, and uphold health/safety standards in a fast‑paced, hospitality‑focused environment within Troon.

Qualifications

• Certificate from college, technical school, or equivalent training.
• 3–6 months related experience or training.
• Experience in food production and kitchen operations.

Responsibilities

• Oversees and manages kitchen food preparation for specific areas.
• Maintains sanitation and quality control programs.
• Assists with ordering and budgeting for the department.
• Trains staff and implements training programs.
• Ensures proper receiving, storage and rotation of foods to health codes.

Skills

Menu planning

Kitchen leadership

Food safety

Education

Certificate/ Technical 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 ofTroon, 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. TheCdCactively participates and leads daily culinary operations of each outlet to deliver outstanding and consistent food experiences across all dining areas. TheCdCis 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 consistentlyhigh qualityfood.
• Adheres toestablishedcontrol 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.Assistsin 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 productsso as tocomply 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. Frequentlylifts upto 25 pounds andoccasionally lifts up to 100 pounds.

Occasionally works in wet or humid conditions (non-weather); maycome into contact withtoxic or caustic chemicals. Occasionally works in extreme cold or heat (non-weather); may work in outdoor weather conditions.Noiselevel is moderate.

Certificates/Licenses:

Food Safety and Sanitation Training

Job Knowledge, Skill, and Ability Preferences:

• Ability to read and speak English may berequiredin order toperform the duties of the job (e.g.the associates may be requiredto 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.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities.With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality.Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous,Troon offers professionals the opportunity to grow and succeed within a globally respected organization.Learn more at www.troon.com .

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.