Executive Chef

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $85,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

competitive salary

Career growth opportunities

Positive work environment

Employee training and development

Job Description

Tanque Verde Ranch, a historic and esteemed establishment proudly recognized as a Top Workplace for three consecutive years, is seeking an enthusiastic, hardworking, and hands-on Executive Chef. As part of the Cote Family Companies, a family-owned enterprise with over 100 years of history, Tanque Verde Ranch embodies a tradition of providing transformative experiences and exceptional memories. The Cote Family Companies operate a diverse array of services that include accommodations, golf, spa, food and beverage, retail, equestrian, and conference/event opportunities, with a firm commitment to community enrichment and associate well-being under the COTECares culture.

This position as Executive Chef... Show More

Job Requirements

a clean driving record for one year or more
attention to detail
organizational skills
decision-making ability
ability to manage time effectively and meet deadlines
flexibility to work various hours
innovative and driven with a high sense of urgency
proven problem-solving skills
ability to maintain composure under stress

Job Qualifications

culinary management experience of three to five years
hospitality experience with 4-5 diamond culinary preferred
culinary certification highly desired
proven leadership and team management skills
strong organizational and decision-making skills
ability to maintain composure in stressful situations
innovative and change driven mindset

Job Duties

managing all culinary outlets including kitchen organization, staff training, and evaluating supervisors and employees
hiring, motivating, coaching, and mentoring kitchen staff
overseeing sous and cook stages and managing hiring processes
scheduling employees and ensuring all shifts are covered
managing labor costs by adhering to budgets and scheduling
performing monthly inventories accurately
overseeing food stock arrival and storage according to purchasing guidelines
monitoring and controlling food waste
ensuring compliance with sanitation regulations
maintaining guest satisfaction by upholding food preparation, menu, and recipe standards
enforcing cleaning schedules and proper labeling procedures
timely reporting and documenting injuries
inspecting employee dining area daily for food quality and sanitation
managing, maintaining, and repairing kitchen equipment

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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