Executive Chef

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $61,500.00 - $84,700.00

Work Schedule

Weekend Shifts

Benefits

competitive salary

bonus eligibility

Medical insurance

Dental Insurance

Vision Insurance

Paid Time Off

Retirement Plan

Employee golf privileges

Job Description

Ventana Canyon is a prestigious private members club renowned for delivering exceptional experiences in luxury hospitality, dining, and leisure. Situated amidst stunning natural surroundings, the club emphasizes excellence, innovation, and personalized service to its diverse membership base. As a well-established entity in the luxury resort and private club industry, Ventana Canyon commits to creativity and rigorous standards in every aspect of the member experience, ranging from exclusive events to everyday dining. This commitment to quality and excellence derives from its dedication to cultivating a unique atmosphere of hospitality and refined lifestyle amenities that surpass expectations consistently.

We are currently seeking a visionary and dynamic Executive Chef to lead our culinary team and complete the vibrant dining experience we offer to members and their guests. This is a full-time leadership role where you will be instrumental in shaping and elevating our culinary offerings through insightful menu development and exemplary kitchen management. The ideal candidate must combine exceptional culinary creativity, a strong sense of financial stewardship, and a comprehensive understanding of private club culture to uphold our brand’s prestige and individuality.

The Executive Chef at Ventana Canyon is tasked with overseeing the entire culinary operations within the members club, including menu innovation, high food quality, staff leadership, sanitation compliance, and budget management. This role requires a strategic thinker who is hands-on, energetic, and capable of fostering a collaborative and inclusive kitchen environment that supports professional growth and member satisfaction alike.

In this position, you will develop and execute seasonal menus reflecting member preferences and prevailing culinary trends while ensuring the highest standards of taste, presentation, and consistency. You'll be responsible for managing all food production across various club outlets, banquets, and special events ensuring seamless quality control and portion standardization. Leading the recruitment, training, mentoring, and scheduling of kitchen staff falls under your purview, supporting a positive work atmosphere and promoting team engagement.

Financial expertise is paramount as you will develop and manage department budgets, monitor food and labor costs vigilantly, and identify procurement efficiencies without sacrificing quality. Operational excellence involves daily kitchen management, collaborating with food and beverage leadership, and maintaining vendor relationships for optimal product sourcing and pricing.

Maintaining food safety and cleanliness standards in compliance with local and national regulations is essential, alongside conducting regular kitchen inspections and ensuring proper handling and storage protocols. The role also requires active engagement with members to gather feedback and ensure dining satisfaction, addressing concerns promptly to reinforce a culture of hospitality.

Competitive compensation is offered based on experience, complemented by bonus eligibility tied to performance, and comprehensive benefits including medical, dental, vision coverage, paid time off, retirement plans, and employee golf privileges. The position demands flexibility to work evenings, weekends, holidays, and special events as necessary to meet business needs. Ventana Canyon strongly values diversity and inclusion, reflecting these principles in its hiring practices and organizational culture.

Job Requirements

Must be able to pass a background check
minimum of 5 years of executive chef experience, preferably in a private club, resort, luxury hotel, or fine dining environment
executive chef in a destination spa or resort environment preferred
strong leadership and organizational skills necessary to manage a complex operation
ability to stand and walk for extended periods
ability to lift and carry up to 50 pounds
ability to work in varying kitchen temperatures
ability to bend, reach, stoop, and perform repetitive motions
must be available to work evenings, weekends, holidays, and special events as business needs dictate

Job Qualifications

Minimum of 5 years of executive chef experience, preferably in a private club, resort, luxury hotel, or fine dining environment
executive chef in a destination spa or resort environment preferred
strong leadership and organizational skills necessary to manage a complex operation
background includes in-depth knowledge of ethnic cooking and knowledge of vegan, vegetarian, and other healthy, progressive, and alternative cooking styles
strong knowledge of food cost management, labor controls, and budgeting
business and financial acumen necessary for developing and analyzing budget, financial reports, cost analysis, etc.
demonstrated experience and ability to mentor, teach, supervise, motivate, monitor, encourage and support the advancement and continuity of staff
ability to effectively communicate with members of the media and relate the Ventana experience in an authentic and personal manner
ability to provide clear instructions to other members of the kitchen staff
ability to write reports, business correspondence and operational procedures
ability to effectively present information and respond to questions from senior leadership, managers and co-workers, clients, guests, staff and the public
capable of working in a fast-paced, production environment
in-depth knowledge of sanitation principles, food preparation, and nutrition

Job Duties

Develop and execute innovative seasonal menus that reflect member preferences and culinary trends
maintain the highest standards of food quality, presentation, consistency, and taste
oversee all food production for the restaurant, lounge, banquets, special events, and member functions
ensure proper recipe development, standardization, and portion control
recruit, train, mentor, and develop culinary team members
schedule and supervise kitchen staff to ensure adequate coverage and productivity
conduct performance evaluations and provide coaching and corrective action when necessary
foster a positive, professional, and collaborative work environment
develop and manage culinary department budgets
monitor food and labor costs to achieve financial objectives
analyze purchasing trends and identify cost-saving opportunities without compromising quality
manage inventory levels and oversee purchasing procedures
engage with members to gather feedback and enhance dining experiences
respond promptly and professionally to member concerns and requests
collaborate with club leadership to create memorable dining events and special programs
support a culture of hospitality and exceptional service
ensure compliance with all local, state, and federal health regulations
maintain sanitation standards in accordance with company policies and health department requirements
conduct regular inspections of kitchen facilities, equipment, and food storage areas
ensure proper food handling, storage, and preparation practices
oversee daily kitchen operations and workflow
collaborate with food and beverage leadership to align culinary operations with club goals
manage vendor relationships and negotiate product pricing when appropriate
evaluate equipment needs and coordinate maintenance and replacement plans