Sous Chef - Canyon Club

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $47,300.00 - $63,800.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Paid holidays

Career development opportunities

Job Description

Loews Ventana Canyon Resort is a premier luxury resort located in the heart of Arizona, renowned for its tranquil desert oasis setting against the stunning backdrop of the Catalina Mountains. This upscale resort combines the natural beauty of the Sonoran Desert with exceptional amenities and services, making it a top choice for travelers seeking relaxation, outdoor adventure, and sophisticated comfort. Guests can enjoy breathtaking mountain views, world-class golf courses, rejuvenating spa treatments, and a variety of dining experiences within this elegant and welcoming environment. Loews Ventana Canyon Resort prides itself on delivering an outstanding guest experience distinguished by friendly service,... Show More

Job Requirements

cooking certification or culinary degree
3-5 years experience in quantity food production
at least 1 year supervisory experience
strong culinary skills
knowledge of kitchen equipment
physical ability to perform duties
leadership and communication skills
English proficiency
availability to work flexible hours including weekends and holidays

Job Qualifications

ACF certification as sous chef or culinary degree from recognized culinary institute and equivalent experience
three to five years experience in quantity food production in an upscale hotel or freestanding restaurant
one plus years supervisory experience in quantity food production in an upscale hotel or freestanding restaurant
excellent culinary skills and knowledge of food production techniques
thorough knowledge and understanding of kitchen equipment use and operation
ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
outstanding leadership, management, organizational and communication skills
ability to speak, read and write English
ability to work flexible schedule including weekends and holidays

Job Duties

Maintains restaurant kitchen staffing levels for optimal performance
administers and ensures adherence to departmental guidelines, policies and procedures
responsible for smooth, efficient and cost effective operation of restaurant food production activities including labor management, inventory control, product use and sanitation adherence
supervises and performs kitchen opening and closing operations
supervises and assists food handlers in preparation and production of all hot and cold food items
orders raw food ingredients necessary for menu items
ensures proper receiving and storage of raw food ingredients
supervises food preparation and production ensuring standardized recipes, plating, presentation, portion control and garnish requirements are met
organizes and assists food handlers to ensure timely preparation and service of food cooked to order
monitors all food preparation, production, holding and storage operations complying with governmental food service sanitation standards
performs frequent inspections of cooking equipment ensuring cleanliness and operational condition
reports maintenance needs to Engineering
interviews, selects, trains, appraises, coaches, counsels and disciplines team members
follows new hire training and onboarding programs
reviews daily payroll reports and controls labor costs by adjusting staffing levels
attends hotel meetings to stay informed of in-house activities, promotions and events
communicates daily with team members regarding daily activities and upcoming events
evaluates team member performance and training needs
conducts department meetings
performs other duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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