Executive Chef - The Leo Kent/St. Cruz

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 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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