Executive Sous Chef

Canyon Ranch; Tucson (AZ); On-site; USD 70,000 - 90,000; Full time

Job summary

Canyon Ranch is seeking an Executive Sous Chef in Tucson, AZ to lead daily kitchen operations, uphold food safety and quality, and supervise culinary staff. You will support budget goals and ensure nourishing guest experiences in a world-class wellness resort environment.

The role requires 3–5 years in related roles and an associate degree or equivalent training, with strong leadership and cost-control capabilities.

Qualifications

• Experience with 3–5 years in same or related field.
• Minimum education: associate degree or two-year equivalent.

Responsibilities

• Lead daily kitchen operations; ensure food safety and quality; supervise and develop staff; support budget goals.
• Manage preparation, production and presentation of all food in the main kitchen; ensure sanitary, cost-effective practices.
• Oversee recipes and presentation; align with Canyon Ranch philosophy; follow Health Dept and Serv-Safe standards.
• Supervise culinary staff; hire, train, coach, and conduct performance discussions; manage schedules.
• Assist in department budgeting and control food costs to meet goals.

Skills

Staff supervision

Budgeting

Food safety

Quality assurance

Restaurant operations

Education

Associate degree

Job description

Overview

Canyon Ranch® has been a trailblazer and an industry-leading proponent of the wellness lifestyle since its founding in 1979. Canyon Ranch has imparted integrative expertise to millions of guests, with established wellness destination resorts in Tucson, Arizona, and Lenox, Massachusetts guests can achieve their goal of living younger, longer. In addition, Canyon Ranch operates North America's largest day spa at The Venetian® hotel in Las Vegas, Nevada. Canyon Ranch is a 13-time winner of Travel + Leisure’s Best Spa Award, an 11-time recipient of the Condé Nast Traveler Best Destination Spa Award, and both wellness resorts were named in the 2019 U.S. News & World Report Best Hotels rankings.

Responsibilities

Join a world-class wellness resort where culinary excellence meets purpose. As Executive Sous Chef, you’ll lead daily kitchen operations, ensure food safety and quality, supervise and develop staff, and support budget goals—all while creating nourishing, memorable guest experiences.

Operations: Manage the preparation, production and presentation of all food in the main kitchen and related areas in a safe, sanitary and cost effective manner. Assists in development, marketing and presenting of guest facing revenue generating classes to enhance overall Food and Beverage experience.

Safety: Oversees preparation and presentation of all food in accordance with Canyon Ranch recipes, nutritional philosophy and quality standards to include handling and food storage that comply with the Health Department and Serv-Safe Procedures. Reports, documents and rectifies any known safety hazards, conditions or unsafe practices/procedures.

Staff Supervision: Responsible for supervision of culinary staff. Interviews, selects, trains, coaches, counsels, and makes termination decisions when necessary. Conducts regular performance discussions and may assist in annual reviews. Adjusts schedules as necessary for proper coverage of the department. Works with culinary management to develop and ensure correct training techniques and procedures, both technically and artistically.

Budget: Assists in the development of department budget and works with Executive Chef to control food costs and achieve budgetary goals for the department.

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Qualifications

Experience required is of 3-5 years in same or related field.

Minimum education level preferred is of an associate degree or two-year equivalent specialized training or experience required.