Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,500.00 - $84,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Mentoring
Job Description
Omni Tucson National Resort & Spa is a premier resort nestled in the beautiful foothills of Tucson's Santa Catalina Mountains. Known for its stunning natural surroundings and championship-quality golf courses, the resort offers guests an exceptional blend of recreation, relaxation, and luxury. With 36 holes of pristine desert-style golf, the property stands out as a top destination for golf enthusiasts and travelers seeking an immersive resort experience. Omni Tucson National Resort & Spa prides itself on delivering outstanding guest service, supported by a dynamic team of associates who thrive in a vibrant work environment. The company values respect, gratitude, and... Show More
Job Requirements
- Bachelor’s degree or equivalent
- Minimum 5 years experience in executive chef kitchen management
- Experience in high volume hotel business
- Demonstrated culinary creativity
- Strong knowledge of food cost and inventories
- Ability to work under pressure in busy hotel settings
- Computer literacy including Excel and Word
- Effective written and verbal communication skills
- Comfortable public speaking and leading meetings
- Good understanding of cost control
- Leadership and mentoring skills
- Hotel industry experience
Job Qualifications
- Bachelor’s degree or equivalent
- At least 5 years of experience in executive chef or kitchen management roles
- Excellent knowledge of current culinary trends
- Experience in high-volume hotel food service
- Competency in culinary creativity demonstrated through cooking tests
- Strong knowledge of food cost control and inventory management
- Ability to handle high-pressure, busy hotel environments
- Proficient computer skills including Excel and Word
- Clear and concise written and verbal communication skills
- Comfortable speaking to guests and conducting meetings
- Strong leadership and mentoring abilities
- Understanding of cost control principles
- Previous hotel business experience
Job Duties
- Manage the efficient and effective running of the kitchen and food production outlets
- Minimize operating costs while maintaining quality standards
- Advise the Food and Beverage Director on kitchen-related matters
- Ensure high standards of cleanliness and hygienic practices in the kitchen
- Assist in budgeting and control of food costs and payroll
- Collaborate with other department managers to assess market potential
- Plan and implement menu design and recipe creation
- Control purchasing and receiving standards, including product testing and evaluation
- Forecast food quantities to avoid over or under production
- Create new recipes and banquet menus as needed
- Inspect food service sections regularly to maintain standards
- Control equipment usage and schedule maintenance
- Stay updated on local and international market trends
- Monitor competitors’ food production and offerings
- Promote in-house sales activities like culinary festivals and competitions
- Organize and control food production staff scheduling and overtime
- Recruit and train kitchen staff in collaboration with personnel and the Food and Beverage Director
- Ensure compliance with employment legislation
- Establish effective office procedures for menu and purchasing management
- Perform all duties applicable to a department manager
- Participate in the food and beverage department's critical path tasks
- Conduct and attend all department meetings
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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