Executive Chef

Northwood Hospitality; Sedona (AZ); On-site; USD 90,000 - 140,000; Full time

Job summary

Amara Resort and Spa in Sedona, AZ seeks an Executive Chef to lead the kitchen, shape menus, and elevate dining experiences. You will inspire and develop a culinary team, setting the standard for quality and consistency from prep through plating.

You will bring a sharp business mind to manage costs, inventory, and vendor relations while remaining current on industry trends and events to reinforce the resort’s high-profile dining program.

Responsibilities

• Lead and develop a talented culinary team across all kitchen stations.
• Design menus with the Director of Food & Beverage to control costs and maximize quality.
• Oversee inventory, ordering, and production to ensure consistency from prep to plating.
• Maintain highest standards of safety, sanitation, and hygiene in accordance with state regulations.

Job description

Lead the kitchen, shape the menu, and put your culinary vision on every plate. As our Executive Chef, you'll inspire and develop a talented culinary team, setting the standard for quality and consistency from prep through plating. You'll bring a sharp business mind to the role too, managing costs and inventory with the efficiency that keeps a great kitchen thriving. If you're a creative leader who loves building strong teams and delivering memorable dining experiences, we'd love to meet you.

Job Responsibilities

Vision

• Collaborate with Director of F&B to design menus to control costs, maximize profits, be current and provide unique culinary experiences.
• Seek opportunities to establish the resort restaurant's prominent position within the competitive market.
• Review and analyze monthly results, highlight problem areas and discuss these with the restaurant manager and Director of F&B and appropriate staff. Ensure appropriate action is taken to rectify issues.
• Act as an ambassador for Amara Resort and Spa.
• Participate in Amara Resort and Spa special events and promotional functions, maintaining a high profile with current and prospective clients.
• Be aware of current trends in the industry and make suggestions how these could be implemented for the benefit of the resort.
• Attend meetings and training courses as required and continually strive for the improvement of professional skills.
• Remain current and set expectations for enforcing the highest standards of safety, sanitation, hygiene and food preparation according to State Board of Health.

Guest Management

• Ensure guest delight with quality and presentation of all menu items.
• Assess guest satisfaction by visiting with dining patrons daily and reviewing guest comments.
• Train wait staff to be able to answer all questions pertaining to existing menus.

Staff Management

• Recruit, interview, hire, train, evaluate and fire staff following resort policies and procedures.
• Handle disciplinary counseling as needed according to policy.
• Conduct team briefings.
• Communicate with staff and supervisors to ensure operational needs are met so the guest experience is a positive memorable one.
• Coach employees to reinforce positive behavior and to improve performance as needed.
• Train management staff on performance evaluations.
• Conduct performance evaluations. Coach and direct activities to achieve desired performance. Follow up and ensure that the agreed upon action and developmental plans identified during the evaluation process are being put into effect.

Culinary Management/Production

• Supervise food production to ensure that established cultural and core standards are met.
• Coordinate with sales department to prepare for upcoming events.
• Ensure the correct preparation and presentation of all food items served.
• Ensure that sanitation standards set forth by Amara Resort and Spa as well as state regulations are in compliance.
• Ensure the mise en place of the kitchen.
• Purchase quality produce effectively at the best possible prices.
• Ensure deliveries agree with orders.
• Ensure that commodities, i.e., fresh food, dry goods and cleaning materials, are correctly stored.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Maintain control systems that will assure quality and portion consistency; monitor food shipments to ensure they meet established purchasing specifications.
• Train staff on the economic impact of portion controls, proper food preparation and other cost controls.