Executive Sous Chef Canyon Ranch - 3.6 Tucson, AZ Job Details Full-time 19 hours ago Qualifications Nutrition Kitchen health and safety standards Staff performance monitoring Recipe adherence Staff supervision Quality assurance experience within food and beverage industry Food service health code compliance Team supervision Coaching Staff scheduling Team scheduling Mid-level Food sanitation practices Developing staff training programs as a food service manager Kitchen cost control Kitchen staff training Food & beverage production Hazard identification and correction Production management Interviewing Managing kitchen staff Business operations Kitchen staff scheduling Quality control experience within food and beverage industry Restaurant cost management Managing hospitality operations budgets Associate's degree Restaurant marketing 2 years Hotel safety procedures Full Job Description Canyon Ranch® has been a trailblazer and an industry-leading proponent of the wellness lifestyle since its founding in 1979. Canyon Ranch has imparted integrative expertise to millions of guests, with established wellness destination resorts in Tucson, Arizona, and Lenox, Massachusetts guests can achieve their goal of living younger, longer. In addition, Canyon Ranch operates North America's largest day spa at The Venetian® hotel in Las Vegas, Nevada. Canyon Ranch is a 13-time winner of Travel + Leisure's Best Spa Award, an 11-time recipient of the Condé Nast Traveler Best Destination Spa Award, and both wellness resorts were named in the 2019 U.S. News & World Report Best Hotels rankings. Join a world-class wellness resort where culinary excellence meets purpose. As Executive Sous Chef, you'll lead daily kitchen operations, ensure food safety and quality, supervise and develop staff, and support budget goals—all while creating nourishing, memorable guest experiences.

Operations:

Manage the preparation, production and presentation of all food in the main kitchen and related areas in a safe, sanitary and cost effective manner. Assists in development, marketing and presenting of guest facing revenue generating classes to enhance overall Food and Beverage experience.

Safety:

Oversees preparation and presentation of all food in accordance with Canyon Ranch recipes, nutritional philosophy and quality standards to include handling and food storage that comply with the Health Department and Serv-Safe Procedures. Reports, documents and rectifies any known safety hazards, conditions or unsafe practices/procedures.

Staff Supervision:

Responsible for supervision of culinary staff. Interviews, selects, trains, coaches, counsels, and makes termination decisions when necessary. Conducts regular performance discussions and may assist in annual reviews. Adjusts schedules as necessary for proper coverage of the department. Works with culinary management to develop and ensure correct training techniques and procedures, both technically and artistically.

Budget:

Assists in the development of department budget and works with Executive Chef to control food costs and achieve budgetary goals for the department. #LI-CP1 Experience required is of 3-5 years in same or related field. Minimum education level preferred is of an associate degree or two-year equivalent specialized training or experience required.