Chef de Cuisine

Hacienda Del Sol Guest Ranch Resort is an historic luxury resort located at the foothills of the Catalina Mountains in Tucson, Arizona.  Featuring scenic guest rooms, exquisite dining options, and rejuvenating Spa services delivered with Forbes rated service.   If you have a passion for great service, we would love to consider you to join our team of extraordinary hospitality professionals.

Learn more about Hacienda Del Sol Guest Ranch Resort here.

Summary: The Chef De Cuisine is tasked with supervising the daily activities in the kitchens. This includes menu development, food preparation and presentation, and kitchen operations.

Responsibilities:

• Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors performance and objectives.
• Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction.
• Creates and produces menu items in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service.
• Responsible for supporting compliance to departmental budgets.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards.
• Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assists Executive Chef with administrative duties, such as tracking/maintenance of attendance records.
• Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.

Qualifications:

• Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience.
• Minimum of one-year previous supervisory experience required.
• Must have excellent verbal and written communication skills.
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.