Chef de Cuisine — Lead Kitchen & Menu Innovation

Hacienda Del Sol Resort; Tucson (AZ); On-site; USD 70,000 - 90,000; Full time

Job summary

Hacienda Del Sol Guest Ranch Resort in Tucson, AZ seeks a Chef De Cuisine to supervise daily kitchen operations, develop menus, and lead culinary staff. You will ensure prep lists are followed, stock is prepared for service, and costs are controlled while delivering Forbes-rated service standards.

The role requires an Associates Degree in culinary or related field with at least two years of culinary and supervisory experience, plus strong communication and guest-service skills.

Qualifications

• Associates degree in culinary or related field is required.
• Minimum two years culinary experience or equivalent education/experience mix.
• Excellent verbal and written communication skills; flexible for all shifts.

Responsibilities

• Provide guidance and daily supervision to staff in the department.
• Adhere to scheduling and coordinate with management on scheduling matters.
• Create and prepare menu items; ensure prep lists are followed and kitchens ready.
• Support compliance with departmental budgets and cost controls.
• Promote and demonstrate superior customer service in line with standards.
• Ensure customer service standards are followed by all team members.
• Monitor inventory and pars to assist with cost control.
• Assist Executive Chef with attendance tracking and administrative duties.
• Maintain established QA procedures to meet health and service standards.
• Ensure regulatory compliance within area of responsibility and report issues.

Skills

Supervisory experience

Communication skills

Report writing

Flexible with shifts

Customer service orientation

Education

Associates Degree in culinary or related field

Job description

Hacienda Del Sol Guest Ranch Resort in Tucson, AZ seeks a Chef De Cuisine to supervise daily kitchen operations, develop menus, and lead culinary staff. You will ensure prep lists are followed, stock is prepared for service, and costs are controlled while delivering Forbes-rated service standards.

The role requires an Associates Degree in culinary or related field with at least two years of culinary and supervisory experience, plus strong communication and guest-service skills.