Executive Chef | Catalina Area | Full-TIme at Saddlebrooke Two

Tucson, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

0.0

Posted On

13 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Planning, Purchasing Decisions, Inventory Control, Quality Consistency, Kitchen Maintenance, Staff Supervision, Banquet Planning, Cost Cards, Checkbook Management, Health Codes, Computer Knowledge, Customer Service, Cost of Sales Management, Forecasting, Recipe Training

Industry

Non-profit Organizations

Description

Description Our Mountainview Bar & Grill and Mesquite Grill serve upscale comfort food. The Mesquite Grill is the neighborhood breakfast and lunch hangout for our residence that operates most days from 7:00 am - 2:00 pm, and it is located on our Mountainview Golf Course. The Mountainview Bar & Grill is open for happy hour and dinner from 4:00 pm - 8:00 pm. Come join our friendly, hard working, customer oriented, team of professionals, and enjoy some of our many benefits. Benefits: Medical (Company pays 75%) Dental Vision Company-paid Life, AD&D, Short- and Long-term disability Company-matched 401(k) plan Company-paid training Vacation Holiday Sick pay Other unique perks PURPOSE OF POSITION /SUMMARY This position is responsible for food preparation and planning in food and beverage outlets. Primary duties will include making purchasing decisions and inventory control measures; ensuring overall quality and consistency of food products; ensuring cleanliness and maintenance of kitchen and related equipment. The chef is also required to hire, train and supervise the kitchen staff; and work with the Banquets team to plan and implement banquet functions. The chef is also responsible for maintaining up to date Cost Cards, and the manager’s checkbook. Performs other duties as assigned. Requirements EXPERIENCE 5-8 years Culinary background including prior supervisory experience. REQUIRED EDUCATION/TRAINING Food Handler’s Card Must be Serv-safe Manager certified Culinary education, preferred REQUIRED SKILLS AND ABILITIES Up to date knowledge of all health codes Purchasing Experience General computer knowledge Strong customer service skills Ability to follow detailed instructions Operate and execute business in smooth and structured manner Must have ability to execute and produce banquet events Consistently maintain the budgeted cost of sales for food and labor. Must work with F&B management to forecast covers on a nightly and weekly basis. Inventory control – must keep accurate food inventory consistent with scheduled end of month requirements. Knowledge of inventory process Ability to train/educate BOH staff on new and existing recipes. Ability to train/education FOH new menu items and host tastings. Ability to update menus regularly as business needs dictate. Produce, execute and train staff on appealing, quality menus in both taste and appearance. Ability to cost out menus and specials for sale on menus About SaddleBrooke Two Our luxurious, 55+ adult active lifestyle community is nestled in the foothills of the Santa Catalina Mountains, surrounded by beautiful panoramic views of the vistas and desert. Voted Best Retirement Community, Arizona Daily Star Reader’s Choice Winner, six years in a row; and rated one of the top 10 places to retire in Arizona by Ideal Living Magazine. Discover why our work-life is inspired by SaddleBrooke Two. SaddleBrooke Two is an E-Verify employer and conducts a background check on every team member. In addition, SaddleBrooke Two may further conduct a financial background check for this position, prior to finalizing any job offer. SaddleBrooke Two is proud to be an Equal Opportunity Employer and does not discriminate on the basis of age, sex, sexual orientation, race, religion, national origin, disability, or any other protected category.

Responsibilities

This position is responsible for food preparation and planning across food and beverage outlets, including making purchasing decisions, controlling inventory, and ensuring the quality and consistency of all food products. The chef must also hire, train, and supervise kitchen staff, and collaborate with the Banquets team for event implementation.