Chef de Cuisine

Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.

The Chef de Cuisine position coordinates/oversees the activities of all food production team members in the preparation of menu items for the three-meal restaurant, lobby bar and room service. Ensures that all food products are of the highest quality and are ready to serve in a timely manner. Responsible for all Kitchen food ordering, production, holding and storage. Additional responsibilities include selection, training, scheduling of all Kitchen team members.

Essential Functions and Responsibilities

  • Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; identify and resolving problems; determine system improvements; implement change. Assist in off premise and media relation events
  • Develop new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility
  • Oversee and participate in methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Regularly inspect the quality and quantity of food items for all meal periods.
  • Ensures culinary execution is consistent with branding elements of the foodservice outlet; check and approve all menu items and other food items prepared and ensure all items are prepared in an attractive and appetizing manner
  • Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

Supportive Functions and Responsibilities

  • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
  • Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
  • Maintains cleanliness and excellent condition of equipment and work area
  • Executes emergency procedures in accordance with hotel standards and complies with required safety regulations and procedures
  • Complies with hotel standards, policies and rules. Remains current with hotel information and changes. Complies with hotel uniform and grooming standards.

Qualifications

Required:

  • Excellent culinary skills and knowledge of food productions techniques
  • Thorough knowledge and understanding of Food Service Sanitation Standards
  • Thorough knowledge and understanding of kitchen equipment use and operation
  • Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
  • Outstanding management, organizational, communication and leadership skills
  • Ability to speak, read and write English
  • Ability to work flexible schedule to include weekends and holidays

Preferred:

  • Knowledge of current market trends and techniques

Education:

  • College degree preferred

Experience:

  • Five to Six years experience in quality food production, in an upscale hotel or freestanding restaurant
  • Three plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant

Licenses and Certificates:

  • ACF certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience

Loews Ventana Canyon Tucson, AZ

Full time

Posted March 15, 2024

R0061215