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.

Job Specific

• Ensures that staffing levels in all Restaurant Kitchens are maintained for optimal performance.
• Represents Chef in his/her absence.
• Administers and ensures adherence to departmental guidelines, policies, and procedures.
• Responsible for smooth, efficient, cost-effective operation of restaurant food production activities.
• Establishes/oversees kitchen opening and closing operations.
• Oversees food handlers in the preparation and production of all hot and cold food items.
• Approves orders for raw food ingredients necessary for menu items.
• Ensures that all raw food ingredients are received and stored properly.
• Oversees all aspects of food preparation and production.
• Monitors all food preparation, production, holding, and storage operations for adherence to sanitation standards.
• Reports all equipment maintenance needs to engineering.
• Interviews, selects, trains, appraises, coaches, counsels, and disciplines departmental team members.
• Follows New Hire Training and onboarding procedures in accordance with hotel policy.
• Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments.
• Attends required hotel meetings for communication on in-house activities and events.
• Communicates daily with Restaurant Sous Chefs and team members.
• Evaluates individual team member performance and establishes goals and training needs.
• Conducts meetings with department team members as required.

General

• Promotes and applies teamwork skills at all times.
• Notifies appropriate individuals promptly of problems or areas of concern.
• Is polite, friendly, and helpful to guests, management, and fellow employees.
• Executes emergency procedures in accordance with hotel standards.
• Complies with required safety regulations and procedures.
• Maintains cleanliness and excellent condition of equipment and work area.
• Complies with hotel standards, policies, and rules.
• Remains current with hotel information and changes.
• Complies with hotel uniform and grooming standards.

Qualifications

• ACF certification as "Sous Chef" or culinary degree from recognized culinary institute.
• Five to seven years experience in quantity food production.
• Three to five years Supervisory experience in multi outlet food production.
• Excellent culinary skills and knowledge of food production techniques and standards.
• Thorough knowledge of kitchen equipment use and operation.
• Ability to bend, stoop, stand, lift 35 pounds.
• Outstanding leadership, management, organizational, and communication skills.
• Ability to speak, read, and write English.
• Ability to work a flexible schedule, including weekends and holidays.

• Relax and recharge at a luxury resort.
• Opportunity to explore the stunning Catalina Mountain range.
• Access to a Sonoran Escape for the Senses.

• ACF certification as "Sous Chef" or culinary degree from a recognized culinary institute.
• Five to seven years of experience in quantity food production in an upscale hotel or restaurant.
• Three to five years of supervisory experience in multi outlet food production.
• Excellent culinary skills and knowledge of food production techniques and standards.
• Thorough knowledge of kitchen equipment use and operation.
• Outstanding leadership, management, organizational, and communication skills.
• Ability to work a flexible schedule, including weekends and holidays.