Chef de Cuisine - Canyon Club

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 more

WhatWe'reLooking For:

The Chef de Cuisine is responsible foroverseeing 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,maintainingfood 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 YouAre:

• Someone with excellent culinary skills and knowledge of food productions techniques
• Acreativeand innovative individualin culinary techniques and menu development.
• A subject matter expert inkitchen equipmentuse/operationandFood Service Sanitation Standards
• A leaderwho isorganized and hasstrongcommunicationand leadership skills
• Someone who canwork under pressure and meet deadlines, especially during peak service times.

What YouWillDo:

• 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 andtimelyfood preparation.
• Manage kitchen staff, including sous chefs, line cooks, and kitchen assistants,schedulingkitchen staff to ensure proper coverage during peak hours andspecial events.
• Monitor kitchen inventory and ensuretimelyordering of ingredients and supplies,maintainingproper 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, andexpirationdate monitoring.
• Conduct regular inspections of kitchen equipment and ensure all tools aremaintainedand in proper working order.
• Manage food costs byoptimizingportioncontrol, minimizing waste, and efficientlyutilizingingredients.
• Assistin budgeting and forecasting for kitchen operations, including purchasing and labor costs.
• Lead and inspire the kitchen team,promotingteamwork, creativity, and a positive work environment.
• Provide ongoing training,mentorship, and developmentto 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 whenappropriate togather feedback and ensure satisfaction with the dining experience.
• Address any complaints or issues related to food quality ina timelyand professional manner.

Your Experience Includes:

• College, Culinarydegreeor equivalent professional training
• Five to Sixyears' experiencein quality food production, in an upscale hotel orhigh endfreestanding restaurant; Three plus years Supervisory experience inqualityfood production, in an upscale hotel or freestanding restaurantof 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 inutilizingmodern 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.

WhoYou'llSupervise:

Canyon Club Culinary Team