Chef Tournant

Mii amo; Sedona (AZ); On-site; USD 45,000 - 60,000; Full time

Job summary

A luxury resort in Sedona seeks a Kitchen Supervisor to oversee kitchen operations, manage food costs, and ensure high-quality dining experiences. The ideal candidate has a culinary degree and over 3 years of supervisory experience in culinary or food operations. Responsibilities include staff training, food preparation oversight, and maintaining cleanliness. Strong organizational and communication skills are essential. This role offers the opportunity to work in a collaborative and engaging environment.

Qualifications

• 3+ years prior supervisory experience in culinary operations.
• Ability to prioritize multiple tasks with ease.
• Current food handler’s certification.

Responsibilities

• Administer kitchen operations and staff.
• Supervise banquet kitchen and ensure quality.
• Oversee food preparation and inventory control.
• Train kitchen staff in food handling techniques.
• Maintain cleanliness in kitchen areas.
• Assist with budgeting and cost control.

Skills

Strong organizational skills

Excellent written communication

Excellent verbal communication

Guest relations skills

Team member relations skills

Education

Culinary degree or equivalent experience

Job description

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort is the perfect spot for you! At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast‑paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us!

Basic Function

Supervise and administer the kitchen operation including coordination of menu items and utilization of products to maximize customer satisfaction and control of food costs. Oversee food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation. Oversee all banquet food production and execution of banquet events. Oversee and administer the operation of the Employee Dining Room.

Work Performed

• Supervise the banquet kitchen operation and responsible for the execution of all banquet events.
• Supervise and administer the Employee Dining Room and ensure that menu rotations are followed and we remain within the budgeted cost allocation.
• Supervise the kitchen as assigned by the Executive Chef to ensure compliance with the resorts objectives and the health and safety of all employees and guests.
• Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of high quality food products.
• Interview, hire, train and review performance of kitchen and utility personnel.
• Observe safety and legal requirements as to the health and labor departments, maintain all kitchen areas in the highest standards of cleanliness at all times.
• Enforce the use of standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.
• Continuously check plate presentations, use of proper recipes and portions of food to specification.
• Test new menu items to determine market acceptance.
• Maintain the highest quality food product in preparation and purchase.
• Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.
• Maximize profitability through proper food and labor cost controls.
• Monitor labor to be in accordance with department and resort guidelines.
• Assist with payroll and employee time management.
• Interact with guests as necessary on the floor.
• Assist Executive Chef with budgeting and expense control.
• Act as an ambassador of Enchantment by speaking positively of the Resort at all times.
• Foster a work environment of teamwork and lateral service by assisting coworkers and other departments as necessary to exceed our guests’ expectations.
• Other duties as assigned.

Supervision Exercised

Cooks and Utility staff

Supervision Received

Executive Chef

Responsibility & Authority

• Maintain a high level of guest service at all times with quality products.
• Uphold the resort commitment to hospitality.
• Work closely with all departments to ensure guest service levels are being met.
• Deal effectively with all departments with regular communication.
• Assist with management and supervision of culinary operations and staff.

Minimum Requirements

Culinary degree or equivalent related work related experience and/or training. Prefer 3+ years’ prior supervisory skills and hotel/resort culinary/food and beverage operations experience. Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease. Computer skills required. Strong guest and team member relations skills. Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public. Must maintain current food handler’s certification.

Physical Requirements

10% Sitting

90% walking, standing and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Taste and smell

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary