Chef de Cuisine - Flying V

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $62,900.00 - $86,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

competitive health insurance

wellness benefits

401(k) with Company Match

paid sick days

Paid vacation

Paid holidays

Tuition Reimbursement

Pet insurance

Team member hotel rates

Employee Discounts

Job Description

Loews Ventana Canyon Resort is a premier luxury resort nestled at the base of the stunning Catalina Mountains in Tucson, Arizona. As part of the distinguished Loews Hotels & Co, which was founded in 1960, this resort embodies the highest standards of hospitality and service. Loews Hotels & Co operates iconic hotels and resorts across the United States, known for crafting exceptional guest experiences in remarkable destinations. Loews Ventana Canyon Resort combines luxury with the natural beauty of the Sonoran Desert, offering guests a perfect desert oasis where they can relax, explore, and recharge. The resort boasts a tranquil ambiance alongside modern conveniences, making it a top choice for both leisure travelers and business visitors seeking an unforgettable stay in Arizona. With scenic mountain views, world-class amenities, and a dedication to meaningful engagement with guests and staff alike, the resort promotes an inclusive environment where growth and belonging are paramount.

The role of Chef de Cuisine at Loews Ventana Canyon Resort is a vital leadership position focused on overseeing the culinary operations of the Flying V restaurant, an integral dining venue renowned for its creative and high-quality cuisine. This full-time position requires a culinary expert who is both a hands-on operator and an inspiring leader, responsible for menu planning, food preparation, kitchen management, and maintaining superior food safety standards. The Chef de Cuisine will lead a talented culinary team, including sous chefs and line cooks, to craft innovative menus that align with guest preferences and the restaurant's signature style, all while ensuring operational efficiency and excellence during peak service times. This role demands a blend of creativity, technical culinary skills, organizational prowess, and strong leadership capabilities to uphold and enhance the dining experience at the Flying V restaurant.

Candidates will find a supportive work culture at Loews Ventana Canyon Resort, with comprehensive health and wellness benefits, paid time off including sick days, vacation, holidays, and bereavement leave (including pet bereavement), tuition reimbursement, pet insurance, employee hotel rates, and various discounts and perks. The resort values diversity, equity, and inclusion, fostering a team environment where every member is respected regardless of age, race, gender, or other personal identities. Career growth and ongoing professional development opportunities are emphasized, ensuring team members have the resources to succeed and evolve within their culinary careers. Loews Ventana Canyon Resort is dedicated to creating memorable moments that guests cherish while providing an enriching, fulfilling workplace for its employees.

Job Requirements

College degree or culinary degree or equivalent professional training
Minimum five years of relevant experience in quality food production
At least three years of supervisory experience in upscale or high-end restaurant or hotel settings
Proficiency in culinary techniques and food production
Ability to manage a kitchen team effectively
Strong organizational skills
Excellent communication skills
Knowledge of food safety and sanitation standards
Experience with inventory management and cost control
Ability to work under pressure and meet deadlines

Job Qualifications

College degree, Culinary degree or equivalent professional training
Five to six years' experience in quality food production in an upscale hotel or high-end freestanding restaurant
Three plus years supervisory experience in quality food production in an upscale hotel or freestanding restaurant of similar caliber
Strong culinary skills and knowledge of various cooking techniques
Excellent organizational and multitasking abilities
Strong leadership and communication skills
Experience in hands-on stock management, inspecting deliveries, and coordinating with suppliers to guarantee fresh, high-quality ingredients and reduce waste
Deep understanding of current culinary trends, including plant-based options, sustainable sourcing, global flavors, and health-conscious ingredients
Skilled in utilizing modern methods to highlight seasonal, local, and premium ingredients
Skilled in educating and mentoring kitchen staff on modern techniques, fostering a culture of learning and innovation

Job Duties

Design and develop creative menus that align with the restaurant's concept and guest preferences
Ensure consistency in quality, presentation, and taste of all dishes served in the restaurant
Work with the Executive Chef to introduce seasonal dishes, specials, and innovative culinary concepts
Oversee daily kitchen operations, ensuring smooth workflow and timely food preparation
Manage kitchen staff, including sous chefs, line cooks, and kitchen assistants, scheduling kitchen staff to ensure proper coverage during peak hours and special events
Monitor kitchen inventory and ensure timely ordering of ingredients and supplies, maintaining proper stock levels
Maintain the highest standards of food safety and sanitation, ensuring compliance with local health regulations
Implement and oversee food preparation and storage procedures, including proper labeling, rotation, and expiration date monitoring
Conduct regular inspections of kitchen equipment and ensure all tools are maintained and in proper working order
Manage food costs by optimizing portion control, minimizing waste, and efficiently utilizing ingredients
Assist in budgeting and forecasting for kitchen operations, including purchasing and labor costs
Lead and inspire the kitchen team, promoting teamwork, creativity, and a positive work environment
Provide ongoing training, mentorship, and development to kitchen staff, focusing on culinary techniques, safety procedures, and efficiency
Ensure that guest expectations are met or exceeded by consistently delivering high-quality dishes
Interact with guests when appropriate to gather feedback and ensure satisfaction with the dining experience
Address any complaints or issues related to food quality in a timely and professional manner