Executive Chef: Lead Culinary Team & Menu Innovation

Bardessono; Tucson (AZ); On-site; USD 65,000 - 90,000; Full time

Job summary

The Leo Kent in Tucson is seeking an Executive Chef to lead kitchen operations, design menus, and uphold top quality for both restaurant and banquet servings. You will supervise staff, manage food costs, and ensure sanitation and timely service while maintaining a collaborative team environment.

We require at least 3 years as an Executive Chef and solid knowledge of food-handling laws, with flexibility for nights and weekends.

Qualifications

• 3+ years' experience as Executive Chef with menu design and recipe creation.
• Knowledge of federal, state and local laws and regulations related to food handling and production.
• High work ethic and self-initiative; ability to lead a team.
• Willingness to work varying schedules including nights, weekends and holidays.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to ensure quality food production for restaurants and banquets.
• Schedule, evaluate and direct all kitchen personnel, including utility and sanitation staff.
• Maintain appropriate inventory of supplies and materials for kitchen operations.
• Set and review performance standards in food preparation and production; control costs.
• Monitor sanitation, cleanliness and organization of food and beverage areas.

Skills

Executive Chef leadership

Menu design

Food cost control

Team supervision

Sanitation & safety

Job description

The Leo Kent in Tucson is seeking an Executive Chef to lead kitchen operations, design menus, and uphold top quality for both restaurant and banquet servings. You will supervise staff, manage food costs, and ensure sanitation and timely service while maintaining a collaborative team environment.

We require at least 3 years as an Executive Chef and solid knowledge of food-handling laws, with flexibility for nights and weekends.