Resort Executive Chef
On-site · Litchfield Park, Arizona, United States
Job Summary
You will create menus which reflect seasonal availability based on the restaurant concept, lead food and beverage merchandising for grab & go or other hotel food retail elements, analyze menus and procedures to improve profit and quality, stay on top of trends to adjust for guest needs and mix, develop daily seasonal and event menus to enhance guest experiences, forecast purchases and maintain food costs to align with budget, lead safety, efficiency, and sanitary production, develop purchase specifications and ensure proper inspection/receiving standards, supervise Stewarding and training programs, collaborate with the culinary team on demonstrations and quality standards, create an amenity program reflecting the hotel and environment, and lead a culture of teamwork with strong communication to the General Manager, Director of F&B and Human Resources; partner with the Corporate Chef to drive centralized programs.
Required Qualifications
- ACF certified Executive Chef or culinary degree from a recognized institute of culinary arts
- Eight to ten years of experience as an Executive Chef at a reputable hotel or resort
- Extensive menu development and menu costing experience
- Five+ years of experience in multi-outlet food production management
- Outstanding communication, delegation, and leadership abilities
- Hands-on expertise in all aspects of food production and training
- Mentorship and coaching to maintain employee retention
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