Executive Chef

4 days ago


Tucson, Arizona, United States Loews Hotels Full time
Job Summary

We are seeking a highly skilled and experienced Executive Chef to lead our culinary team at Loews Ventana Canyon Resort. As a key member of our management team, you will be responsible for creating innovative menus, managing kitchen operations, and ensuring exceptional food quality and service.

Key Responsibilities
  • Menu Development: Create and implement menus that reflect customer preferences, seasonal availability, and restaurant theming.
  • Kitchen Operations: Plan and execute menu planning, pricing, and inventory management to meet marketing, cost control, and profit goals.
  • Team Leadership: Supervise and train kitchen staff, including chefs, cooks, butchers, and pantry team members, to ensure safe, efficient, and sanitary production of all menu items.
  • Food Safety and Quality: Maintain adherence to all food temperature and time controls, minimize kitchen waste and breakage, and ensure that kitchen team members have all required equipment and supplies.
  • Inventory Management: Develop purchase specifications for all food and beverage items, place food orders, and design and maintain adherence to all food and beverage inspection and receiving standards.
  • Staff Development: Direct the hiring and training of all food and production and stewarding team members, design skills level training and development plans, and ensure that kitchen team members have all required equipment and supplies.
  • Financial Management: Prepare annual department budget and manage department costs, updating budget if operational forecasts change significantly, and review/maintain daily payroll reports/records to ensure labor cost conformity within forecasted budgetary guidelines and production requirements.
  • Communication and Collaboration: Promote and apply teamwork skills at all times, notify appropriate individuals promptly and fully of problems and/or areas of concern, and execute emergency procedures in accordance with hotel standards.
Requirements
  • Culinary Education: Received certification or a degree through a recognized educational institute of culinary arts.
  • Experience: Minimum eight years experience as Executive Chef at similar size and quality hotel or resort, and minimum five years experience in multi-outlet food production management.
  • Skillset: Impeccable culinary skills, outstanding communication and leadership skills, exceptional creative abilities, and extensive menu development and budget preparation experience.
  • Availability: Able to work a flexible schedule, including weekends and holidays.

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