Job Details

Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.What We Offer:* Competitive health & wellness benefits, 401(k) & company match* Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement* Training & Development opportunities, career growth* Tuition Reimbursement* Pet Insurance* Team Member Hotel Rates, other discounts, perks and moreWhat We're Looking For:The Chef de Cuisine is responsible for overseeing the culinary operations of the Flying V restaurant, including menu planning, food preparation, and kitchen management. This role involves ensuring high-quality food, managing kitchen staff, maintaining food safety standards, and contributing to a memorable dining experience for guests. The Chef de Cuisine is both a creative leader and hands-on operator, ensuring the kitchen runs smoothly and efficiently while delivering exceptional cuisine.Who You Are:* Someone with excellent culinary skills and knowledge of food productions techniques* A creative and innovative individual in culinary techniques and menu development.* A subject matter expert in kitchen equipment use/operation and Food Service Sanitation Standards* A leader who is organized and has strong communication and leadership skills* Someone who can work under pressure and meet deadlines, especially during peak service times.What You Will Do:* Design and develop creative menus that align with the restaurant's concept and guest preferences.* Ensure consistency in quality, presentation, and taste of all dishes served in the restaurant.* Work with the Executive Chef to introduce seasonal dishes, specials, and innovative culinary concepts.* Oversee daily kitchen operations, ensuring smooth workflow and timely food preparation.* Manage kitchen staff, including sous chefs, line cooks, and kitchen assistants, scheduling kitchen staff to ensure proper coverage during peak hours and special events.* Monitor kitchen inventory and ensure timely ordering of ingredients and supplies, maintaining proper stock levels.* Maintain the highest standards of food safety and sanitation, ensuring compliance with local health regulations.* Implement and oversee food preparation and storage procedures, including proper labeling, rotation, and expiration date monitoring.* Conduct regular inspections of kitchen equipment and ensure all tools are maintained and in proper working order.* Manage food costs by optimizing portion control, minimizing waste, and efficiently utilizing ingredients.* Assist in budgeting and forecasting for kitchen operations, including purchasing and labor costs.* Lead and inspire the kitchen team, promoting teamwork, creativity, and a positive work environment.* Provide ongoing training, mentorship, and development to kitchen staff, focusing on culinary techniques, safety procedures, and efficiency.* Ensure that guest expectations are met or exceeded by consistently delivering high-quality dishes.* Interact with guests when appropriate to gather feedback and ensure satisfaction with the dining experience.* Address any complaints or issues related to food quality in a timely and professional manner.Your Experience Includes:* College, Culinary degree or equivalent professional training* Five to Six years' experience in quality food production, in an upscale hotel or high end freestanding restaurant; Three plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant of similar caliber* Strong culinary skills and knowledge of various cooking techniques.* Excellent organizational and multitasking abilities.* Strong leadership and communication skills.* Experience in hands-on stock management, inspecting deliveries, and coordinating with suppliers to guarantee fresh, high-quality ingredients and reduce waste.* Deep understanding of current culinary trends, including plant-based options, sustainable sourcing, global flavors, and health-conscious ingredients.* Skilled in utilizing modern methods to highlight seasonal, local, and premium ingredients, applying techniques that amplify natural flavors and cater to elevated dining experiences.* Skilled in educating and mentoring kitchen staff on modern techniques, fostering a culture of learning and innovation to build a versatile, skilled team.Who You'll Supervise:Flying V Culinary Team