Executive Chef — Menu Design, Banquets & Team Leadership

Remington Hospitality; Tucson (AZ); On-site; USD 70,000 - 95,000; Full time

Job summary

The Leo Kent, located in Tucson, is seeking an Executive Chef to lead kitchen operations for our restaurants and banquets. You will supervise, train, and evaluate kitchen staff, with a focus on timing, portions, quality, presentation, and sanitation.

You will design menus, create recipes, manage food costs, and ensure compliance with all food handling regulations. Full-time position in a dynamic team at a landmark Tucson property.

Qualifications

• Minimum 3 years' experience as Executive Chef with menu design and recipe creation.
• Knowledge of federal, state and local food handling laws and regulations.
• High work ethic and self-initiative.
• Ability to work varying schedules including nights, weekends, and holidays.
• Ability to lift and perform duties in an office/ kitchen environment.

Responsibilities

• Supervise, guide, and train kitchen staff to ensure quality food production.
• Schedule, evaluate, and direct kitchen personnel including sanitation and cafeteria operations.
• Ensure inventory of supplies and materials for associates.
• Establish and review performance standards in food preparation and cost control.
• Monitor sanitation and organization of food and beverage areas.

Skills

Executive Chef experience

Menu design

Recipe creation

Food handling regulations awareness

Teamwork / collaboration

Job description

The Leo Kent, located in Tucson, is seeking an Executive Chef to lead kitchen operations for our restaurants and banquets. You will supervise, train, and evaluate kitchen staff, with a focus on timing, portions, quality, presentation, and sanitation.

You will design menus, create recipes, manage food costs, and ensure compliance with all food handling regulations. Full-time position in a dynamic team at a landmark Tucson property.