Lead Line Cook - Resort Kitchen Leader

Hacienda Del Sol Resort; Tucson (AZ); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Scenic resort environment

Collaborative team culture

Professional growth and training

Benefits eligible position

Employee discounts and resortAmenities

Job summary

Hacienda Del Sol Resort in Tucson, AZ is seeking a dedicated Line Cook Supervisor to oversee The Grill at Hacienda Del Sol. You will ensure high-quality food preparation and uphold exceptional cleanliness and safety standards.

Lead and mentor culinary staff, coordinate menus and events with chefs and management, and maintain health-and-safety compliance to deliver an outstanding guest dining experience.

Qualifications

• Experience in a supervisory or leadership role in a culinary or food service environment.
• Strong knowledge of food preparation techniques and kitchen operations.
• Excellent organizational and communication skills.
• Ability to work flexible hours, including nights, weekends and holidays.
• Food Handler’s certification or relevant culinary qualifications preferred.

Responsibilities

• Supervise daily kitchen operations to ensure food quality and presentation meet resort standards.
• Train, mentor, and support culinary staff to enhance their skills and performance.
• Coordinate with chefs and management to plan menus and special events.
• Maintain compliance with health and safety regulations.
• Monitor inventory levels and assist with ordering supplies.
• Assist in managing kitchen schedules and workflow to maximize efficiency.
• Handle guest concerns related to food and service promptly and professionally.

Skills

Supervisory leadership

Kitchen operations

Organizational skills

Communication skills

Flexibility

Food Handler certification (preferred)

Culinary passion

Job description

Hacienda Del Sol Resort in Tucson, AZ is seeking a dedicated Line Cook Supervisor to oversee The Grill at Hacienda Del Sol. You will ensure high-quality food preparation and uphold exceptional cleanliness and safety standards.

Lead and mentor culinary staff, coordinate menus and events with chefs and management, and maintain health-and-safety compliance to deliver an outstanding guest dining experience.