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Job Description:
The Four Points by Sheraton Tucson Airport, a full service hotel with 150 rooms, adjacent to Tucson Airport and located on 5 acres, is seeking a passionate, skilled, and enthusiastic Executive Chef to lead the Culinary team for our restaurant/bar (The R+R Bar and Grill) seating 120 plus banquet facilities.
Must have high degree of quality culinary expertise/background in an upscale environment. A hands on ability to train/lead associate in maintaining the establish quality presently in place.
The individual best suited for this position will be energetic, and one who very much likes to take on projects, and can stick with them and has an "ownership" mentality to running the kitchen operation. In addition, maturity, integrity, and loyalty is key to this position.
This is very much a hands on position, where you will get tremendous autonomy and flexibility in creating menus from contemporary to international cuisines. You will also have the opportunity to market your restaurant and menu in a way consistent with the hotel's marketing.
We are looking for someone who is great at motivating, mentoring and teaching individuals as well as bringing them all together as a team, focusing on one common goal: To make the food and beverage operation exciting and of high quality!
The Executive Chef will be responsible for directing and training of culinary staff and all other kitchen workers.
This position demands quality, creativity and the ability to maintain the highest of culinary standards.
You will be responsible for:
Responsibility for purchasing food, menu development, maintaining approved food cost,
controlling labor costs, and budgeting
All aspects of managing daily operations of our kitchens, including personnel and quality of preparation/production in our kitchens in accordance with The Four Points' standards
Expedite in kitchens as required
Ensure quality preparation and presentation, with the ability to assist on the line as needed
Familiar with current culinary trends and innovation, health regulations and employee development
Ensure that all kitchens safety and sanitation standards are consistently maintained
Ensuring SOP's are updated and created as needed to ensure the smooth running and training for
all food and beverage outlets
Requirements:
Minimum of 3 years experience as a Chef of a full service Restaurant or Hotel
A degree in Culinary Management a plus
Exceptional leadership capabilities and follow through skills required.
Must have maturity, integrity, and loyalty.
Additional Details
Job Available:
Immediately
Bonus Plan:
Yes
Work Permit Needed:
Applicants who do not already have legal permission to work in the United States will not be considered.
Other:
Benefits Package
Accommodation:
No
Management Position:
Yes
Entry Level Position:
No
Industry Categories:
Hotel/Resort
Position Categories:
Chef - Executive Chef