Executive Chef: Menu Design & Banquet Leadership

One Ocean Resort & Spa; Tucson (AZ); On-site; USD 70,000 - 100,000; Full time

Job summary

The Leo Kent in Tucson is seeking an accomplished Executive Chef to lead kitchen operations for our restaurants and banquets. You will focus on timing, portions, food quality, presentation and sanitation while guiding a team to deliver outstanding guest experiences.

Responsibilities include scheduling and supervising kitchen staff, managing inventory, enforcing safety standards and driving food-cost control in partnership with leadership.

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
• May be required to work varying schedules to include nights, weekends, and holidays
• Ability to communicate effectively verbally and in writing.
• Occasionally required to stand, walk, bend, reach, or carry items.
• Ability to lift and/or move 10–25 pounds as needed.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially 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

Team leadership

Menu design

Food safety knowledge

Time management

Communication

Job description

The Leo Kent in Tucson is seeking an accomplished Executive Chef to lead kitchen operations for our restaurants and banquets. You will focus on timing, portions, food quality, presentation and sanitation while guiding a team to deliver outstanding guest experiences.

Responsibilities include scheduling and supervising kitchen staff, managing inventory, enforcing safety standards and driving food-cost control in partnership with leadership.