Job Overview
Benefits
Daily Pay
Medical Coverage
dental coverage
vision coverage
short-term disability
long-term disability
term life insurance
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
Westward Look Wyndham Grand Resort and Spa is an upscale Southwestern resort nestled on 80 picturesque acres in the Sonoran Desert. Originally constructed in 1912 as a hacienda-style home, the resort artfully combines historic charm with modern luxury to create a serene and inviting atmosphere for guests. The property features 241 guest rooms, each boasting a private balcony with breathtaking desert views. Guests at the resort enjoy exceptional on-site dining, the renowned Sonoran Spa, three swimming pools, hot tubs, and nature paths accessible by horseback, making it a premier destination for relaxation and outdoor adventure. Conveniently located close to popular attractions such as Sabino Canyon, Saguaro National Park, and Tucson Mall, the resort caters to both leisure travelers seeking tranquility and outdoor enthusiasts eager to explore the natural beauty of the region.
The role of Executive Sous Chef at Westward Look Wyndham Grand Resort and Spa is a key leadership position within the culinary team, responsible for assisting the Executive Chef in overseeing all aspects of food production and kitchen management. The Executive Sous Chef plays a crucial role in maintaining the highest standards for food quality, presentation, and safety while ensuring efficient operations that align with the resort’s commitment to exceptional guest experiences. This position requires supervising kitchen staff, participating actively in food preparation based on standardized recipes, and managing costs by minimizing waste and maximizing production ratios.
In addition to culinary duties, the Executive Sous Chef manages cleanliness, sanitation, and safety protocols in the kitchen, storage, and work areas, ensuring compliance with regulatory standards. The role requires a proactive approach in supervising all kitchen personnel, coordinating banquet and catering activities, and overseeing inventory control to maintain proper stock levels and food quality. The Executive Sous Chef will also engage in menu creation and refinement, performance evaluations, problem-solving, and maintaining positive communication across departments to achieve operational goals.
This management-level position demands flexibility in working hours and the ability to perform under high-pressure and fast-paced environments, especially during peak service times. Candidates should bring a strong foundation in culinary arts, leadership experience, proficiency with Windows operating systems, and excellent interpersonal skills to foster teamwork and guest satisfaction. Westward Look Wyndham Grand Resort and Spa offers a competitive benefits package after an initial waiting period, including medical, dental, and vision coverage, disability income plans, life insurance, paid time off, employee assistance programs, and a 401k retirement plan.
Joining the culinary team at Westward Look Wyndham Grand Resort and Spa means contributing to a distinguished hospitality environment that values quality, creativity, and personalized service. This role is perfect for culinary professionals who are passionate about executing superior food service in a resort setting renowned for its scenic beauty and authentic Southwestern hospitality.
The role of Executive Sous Chef at Westward Look Wyndham Grand Resort and Spa is a key leadership position within the culinary team, responsible for assisting the Executive Chef in overseeing all aspects of food production and kitchen management. The Executive Sous Chef plays a crucial role in maintaining the highest standards for food quality, presentation, and safety while ensuring efficient operations that align with the resort’s commitment to exceptional guest experiences. This position requires supervising kitchen staff, participating actively in food preparation based on standardized recipes, and managing costs by minimizing waste and maximizing production ratios.
In addition to culinary duties, the Executive Sous Chef manages cleanliness, sanitation, and safety protocols in the kitchen, storage, and work areas, ensuring compliance with regulatory standards. The role requires a proactive approach in supervising all kitchen personnel, coordinating banquet and catering activities, and overseeing inventory control to maintain proper stock levels and food quality. The Executive Sous Chef will also engage in menu creation and refinement, performance evaluations, problem-solving, and maintaining positive communication across departments to achieve operational goals.
This management-level position demands flexibility in working hours and the ability to perform under high-pressure and fast-paced environments, especially during peak service times. Candidates should bring a strong foundation in culinary arts, leadership experience, proficiency with Windows operating systems, and excellent interpersonal skills to foster teamwork and guest satisfaction. Westward Look Wyndham Grand Resort and Spa offers a competitive benefits package after an initial waiting period, including medical, dental, and vision coverage, disability income plans, life insurance, paid time off, employee assistance programs, and a 401k retirement plan.
Joining the culinary team at Westward Look Wyndham Grand Resort and Spa means contributing to a distinguished hospitality environment that values quality, creativity, and personalized service. This role is perfect for culinary professionals who are passionate about executing superior food service in a resort setting renowned for its scenic beauty and authentic Southwestern hospitality.
Job Requirements
- At least 5 years of progressive experience in a hotel or a related field
- a 2-year college degree and 3 or more years of related experience
- or a 4-year college degree and at least 1 to 2 years of related experience
- or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field
- must be proficient in Windows operating systems, company approved spreadsheets and word processing
- supervisory experience required
- ability to work a flexible schedule
- must be able to convey information and ideas clearly
- must be able to evaluate and select among alternative courses of action quickly and accurately
- must work well in stressful, high pressure situations
- must be effective in handling problems in the workplace including anticipating, preventing, identifying and solving problems
- must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests
- must be able to work with and understand financial information and data, and basic arithmetic functions
- must maintain composure and objectivity while under pressure
Job Qualifications
- At least 5 years of progressive experience in hotel or related field
- a 2-year college degree and 3 or more years of related experience
- or a 4-year college degree and 1 to 2 years of related experience
- or a culinary degree with 1 to 2 years of progressive experience
- proficiency in Windows operating systems, spreadsheets, and word processing
- supervisory experience
- ability to communicate clearly
- ability to evaluate and select alternatives quickly and accurately
- effective problem solving and listening skills
- ability to work under pressure
- ability to understand financial information and basic arithmetic
- maintain composure and objectivity while under pressure
Job Duties
- Approach all encounters with guests and employees in a friendly, service oriented manner
- maintain high standards of personal appearance and grooming, including proper uniform and name tag
- maintain regular attendance in compliance with hospitality standards
- comply with safety and operational regulations
- fulfill all supervisory duties of the hotel’s kitchens
- ensure all kitchen personnel fulfill job functions appropriately
- create menus and food presentation
- address and resolve customer problems efficiently
- perform spot checks for menu accuracy and taste
- minimize spoilage, waste, and overproduction
- review house counts, forecasts and VIP lists
- monitor Banquet and Catering activity
- maintain all kitchen inventories
- prepare annual employee reviews
- assist in achieving departmental objectives
- maintain a 'hands on' approach during peak meal periods
- work within monthly food cost budget and control waste
- monitor food outlets, buffets, stations and food displays for quality and safety
- assure timely setup and schedule properly trained cooks
- adhere to company policies and hospitality terminology
- ensure plating standards and records are posted
- review daily food sales for accuracy
- plan employee menus and oversee break room
- manage banquet food display merchandising
- maintain organized documentation of purchases, schedules and reports
- maintain required stock pars
- perform additional duties as assigned by General Manager
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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