Executive Chef - The Leo Kent/St. Cruz

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 people, the places, the experiences that we create at The Leo Kent are threads to the tapestry we call community. Perched inside one of the most recognizable buildings in Tucson, the hotel features 145 inspired rooms & suites, an active bar scene, and the city's hottest new dining experience at St. Cruz. The hotel's singular character and modern design, paired with refined amenities and knowledgeable, approachable, and personalized service, will stand front and center in the movement to elevate the downtown Tucson experience.

Job Description

What you will be doing

• 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.

Location

Tucson Tribute-TTM

Requirements

What we are looking for

• 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
  Someone who enjoys working as and being part of a team that provides great experiences for our Guests!
• Physical Requirements (In-Office Role)
• Ability to work in a standard office environment.
• Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
• Occasional standing and walking throughout the workday.
• Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
• 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 (e.g., files, office supplies).
• Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
• Ability to hear and participate in conversations and meetings, use phone and/or headset
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Status

Full-time

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