Chef De Cuisine at Enchantment Group Management Company LLC

Sedona, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jan, 26

Salary

0.0

Posted On

18 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Menu Development, Food Quality Standards, Inventory Control, Staff Training, Cost Management, Hygiene Standards, Communication Skills, Team Collaboration, Customer Service, Recipe Standardization, Culinary Trends, Food Presentation, Performance Monitoring, Local Sourcing, Time Management

Industry

Hospitality

Description

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort is the perfect spot for you! At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us! How you will enjoy your day: The Chef de Cuisine is responsible for the day-to-day operations of the Kitchen including but not limited to coordination of new menu ideas and utilization of products to maximize customer satisfaction and control of food costs, overseeing food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation. From time to time may be asked to assist in supporting other kitchen areas. If this job is the right fit for you, you will: 1. Maintain daily communication with the Executive Outlets Chef 2. Execute food guidelines based on Forbes Standards to achieve a score of 90 and above during inspections in Che Ah Chi 3. Order and maintain food pars in the kitchen 4. Responsible for maintaining food quality standards set by the Clubhouse Chef and ensuring guest satisfaction 5. Responsible to produce the highest quality and innovating dishes to assist positioning Food & Beverage as a resort pillar 6. Work closely with the Clubhouse Chef in menu development and presentation as well as recipe standardization 7. Responsible along with Clubhouse Chef, in maintaining overall food and labor costs within budgetary guidelines 8. Maintain hygiene standards in Che Ah Chi kitchen that are set by company 9. Involved in staff recruiting and monitoring their performance 10. Set standards and maintain food presentation quality in Che Ah Chi at all times along with the Clubhouse Chef 11. Play active role in dining room visiting tables and observing service. 12. Execute all production and plating in a timely, efficient manner and to exceed guest expectations 13. Train the lead cook(s) on costing and ordering system 14. Source out new, exciting, and local products and supplies to constantly develop menus 15. Remain on top of culinary trends and always seek to improve progressive menus 16. Responsible for scheduling of staff in Che Ah Chi ensuring that schedules are posted in a timely fashion 17. Track employee staffing and process payroll records for culinary staff 18. Ensure that proper par stocks of all food items are maintained. 19. Always be well groomed, in proper uniform, and be a role model to all staff 20. Responsible for motivating staff and disciplinary couchings 21. Receive all goods and ensure that they meet company quality specifications and reject those items that do not 22. Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards 23. Ensure that standard recipes are being followed at all times 24. Execute modern, cutting-edge culinary trends 25. Liaise with restaurant managers, supervisors, and service staff regarding service issues 26. Work closely with the Pastry Chef in developing new desserts 27. Other duties as assigned Responsibility & Authority: 1. Maintain a high level of guest service at all times with quality products 2. Uphold the resort commitment to hospitality 3. Work closely with all departments to ensure guest service levels are being met 4. Deal effectively with all departments with regular communication 5. Assist with management of all culinary operations Minimum Requirements: Degree from a postsecondary culinary arts program is desired and a minimum 5 years’ experience in Fine/High end dining environment, Computer skills required in Word, Excel, and food & beverage software. Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length. Must have excellent communication skills, both verbal and written. Must maintain food handler’s certification. Basic command of Spanish helpful Physical Requirements: 30% Sitting 70% walking, standing, and bending Lifting/Carrying up to 50 lbs. Hearing and Manual dexterity Taste and smell Distance vision 1-3 feet Ability to drive golf cart on occasion as necessary We hope to see your application for this position and look forward to meeting you!

Responsibilities

The Chef de Cuisine is responsible for the day-to-day operations of the kitchen, including menu coordination, food preparation oversight, and maintaining food quality standards. This role also involves staff management, cost control, and ensuring guest satisfaction.