Executive Chef – Banquets & Signature Dining Leader

Mr C. Hotels; Tucson (AZ); On-site; USD 70,000 - 95,000; Full time

Job summary

The Leo Kent in Tucson, AZ is seeking an experienced Executive Chef to lead kitchen operations for restaurant and banquet programs. You will supervise, train and schedule kitchen staff, direct menu design and recipe creation, and ensure top quality, sanitation, and cost control across food production.

This role requires 3+ years as an Executive Chef, strong knowledge of food handling regulations, and a team-first mindset aimed at delivering exceptional guest experiences in a dynamic hotel

Qualifications

• Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation.
• Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
• High work ethic and self-initiative. Able to work varying schedules including nights, weekends, and holidays.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing on timing, portions, food quality, presentation, and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Skills

Executive Chef experience

Menu design

Recipe creation

Food safety

Team leadership

Job description

The Leo Kent in Tucson, AZ is seeking an experienced Executive Chef to lead kitchen operations for restaurant and banquet programs. You will supervise, train and schedule kitchen staff, direct menu design and recipe creation, and ensure top quality, sanitation, and cost control across food production.

This role requires 3+ years as an Executive Chef, strong knowledge of food handling regulations, and a team-first mindset aimed at delivering exceptional guest experiences in a dynamic hotel