Restaurant Chef

Job Title: Restaurant Chef
Department: Food & Beverage
Reports to: Executive Chef/Director of Culinary

The Restaurant Chef is responsible for coordinating, supervising, and directing all aspects of food production for assigned outlets. This role ensures profitable operations, high-quality products, and exceptional service while upholding company standards in food preparation, sanitation, and portion control. The Restaurant Chef also trains and develops staff, manages costs, and drives guest satisfaction.

Primary Responsibilities:

• Oversee daily operations of kitchen and food production areas, ensuring portion size, taste, temperature, and presentation meet standards.
• Ensure compliance with requisition and ordering procedures.
• Maintain knowledge of daily forecasts and customer counts to manage par stock levels.
• Respond promptly to guest complaints.
• Ensure compliance with all health department sanitation regulations.
• Communicate with Engineering regarding physical maintenance issues.
• Prepare and submit required reports in a timely manner.
• Participate in staff, departmental, and leadership meetings as requested.

Next Level Duties:

• Actively recruit, coach, and develop employees to achieve optimal performance and growth opportunities within the company.
• Conduct performance reviews in line with company standards.
• Create and maintain a professional, educational, and positive kitchen environment.
• Collaborate with other F&B managers and communicate effectively regarding operational issues.
• Implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Consistently make decisions in the best interest of guests, employees, and the organization.
• Perform all other duties as requested.

Must Have Personal Qualifications:

• Must be at least 18 years of age to apply.
• Associate degree in Culinary Arts or related field preferred.
• At least 5 years of progressive culinary experience in a hotel or similar environment.
• Advanced cooking skills, including strong knife-handling ability.
• Previous supervisory experience required.
• Flexible schedule with ability to work long hours as needed.
• Commitment to ensure the safety and well-being of our guests.
• Must be able to speak and read the English language, additional languages a plus.
• Ability to stand and walk for extended periods (up to 8–10 hours per shift).
• Frequent bending, reaching, stooping, and crouching to access ingredients, ovens, and storage.
• Ability to lift, carry, push, and pull up to 50 lbs (e.g., pots, pans, bulk ingredients, or equipment).
• Ability to work safely around hot surfaces, open flames, steam, and sharp objects.
• Tolerance for working in hot, humid, and sometimes crowded environments.
• Ability to perform repetitive motions (e.g., chopping, stirring, plating) safely and efficiently.
• Ability to move quickly and efficiently in a fast-paced kitchen environment.

This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Camelback Resort at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.