Head Chef

Job Title: Chef De Cuisine

Location: Sedona, AZ

Salary: $75,000 - $80,000

Skills: Fine Dining Culinary Leadership, Menu Development & Innovation, Food & Labor Cost Management, Forbes Five-Star Standards, Kitchen Operations & Team Development

About Company / Opportunity:

This award-winning luxury destination resort is nestled within the iconic red rock landscapes of Sedona, Arizona, offering an immersive blend of upscale hospitality, wellness, adventure, and nature. The property features elegant casita-style accommodations, multiple award-winning dining venues, an extensive spa and wellness program, championship tennis and pickleball facilities, outdoor adventure experiences, retail outlets, and expansive event spaces. Renowned for delivering Forbes Five-Star service, the resort caters to discerning leisure travelers, group business, and luxury clientele seeking personalized, high-touch experiences. Following a significant multi-million-dollar renovation and ongoing enhancements, the property continues to elevate its guest experience while maintaining its reputation as one of the premier luxury resort destinations in the Southwest.

The Chef de Cuisine is responsible for the day-to-day operations of the Kitchen including but not limited to coordination of new menu ideas and utilization of products to maximize customer satisfaction and control of food costs, overseeing food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation. From time to time may be asked to assist in supporting other kitchen areas.

Responsibilities:

• Maintain daily communication with the Executive Outlets Chef
• Execute food guidelines based on Forbes Standards to achieve a score of 90 and above during inspections in Che Ah Chi
• Order and maintain food pars in the kitchen
• Responsible for maintaining food quality standards set by the Clubhouse Chef and ensuring guest satisfaction
• Responsible to produce the highest quality and innovating dishes to assist positioning Food & Beverage as a resort pillar
• Work closely with the Clubhouse Chef in menu development and presentation as well as recipe standardization
• Responsible along with Clubhouse Chef, in maintaining overall food and labor costs within budgetary guidelines
• Maintain hygiene standards in Che Ah Chi kitchen that are set by company
• Involved in staff recruiting and monitoring their performance
• Set standards and maintain food presentation quality in Che Ah Chi at all times along with the Clubhouse Chef
• Play active role in dining room visiting tables and observing service.
• Execute all production and plating in a timely, efficient manner and to exceed guest expectations
• Train the lead cook(s) on costing and ordering system
• Source out new, exciting, and local products and supplies to constantly develop menus
• Remain on top of culinary trends and always seek to improve progressive menus
• Responsible for scheduling of staff in Che Ah Chi ensuring that schedules are posted in a timely fashion
• Track employee staffing and process payroll records for culinary staff
• Ensure that proper par stocks of all food items are maintained.
• Always be well groomed, in proper uniform, and be a role model to all staff
• Responsible for motivating staff and disciplinary couchings
• Receive all goods and ensure that they meet company quality specifications and reject those items that do not
• Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards
• Ensure that standard recipes are being followed at all times
• Execute modern, cutting-edge culinary trends
• Liaise with restaurant managers, supervisors, and service staff regarding service issues
• Work closely with the Pastry Chef in developing new desserts
• Other duties as assigned
  

Must-Have Skills:

1. Luxury Fine Dining Leadership – Proven experience leading high-end or Forbes/Five-Star restaurant kitchens with a strong focus on quality, consistency, and guest satisfaction.
2. Food, Labor & Kitchen Operations Management – Expertise managing food costs, labor budgets, inventory, ordering, scheduling, and recipe standardization while maintaining operational efficiency.
3. Culinary Team Leadership & Development – Demonstrated success recruiting, training, coaching, and developing high-performing culinary teams in a fast-paced, service-driven environment.

Nice to Have Skills:

1. Forbes Five-Star or Luxury Resort Experience – Experience working in Forbes-rated, AAA Five Diamond, or other luxury hospitality environments.
2. Creative Menu Development – Passion for creating innovative, seasonal menus utilizing local ingredients and modern culinary techniques.
3. Bilingual (English/Spanish) & Technology Proficiency – Spanish language skills along with experience using food and beverage management systems and Microsoft Office.