Executive Sous Chef at Camelback Hospitality PE LLC

Paradise Valley, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Oct, 26

Salary

0.0

Posted On

16 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Technique, Kitchen Management, Menu Costing, Staff Scheduling, Food Quality Control, Inventory Management, Team Leadership, Health and Safety Compliance, Baking and Pastries, Performance Appraisals, Guest Relations, Operational Excellence

Industry

Hospitality

Description

Description Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another. We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience. JOB SUMMARY The Executive Sous Chef contributes to Sanctuary Camelback Mountain's success by leading the daily culinary operations of the resort in the absence of the Executive Chef while ensuring exceptional food quality, operational excellence, and financial performance. As a hands-on leader, this role inspires, develops, and supports the culinary team, fostering a culture where team members feel valued, understood, and empowered to succeed. Guided by Sanctuary's North Star Vision and Values, the Executive Sous Chef creates authentic connections through exceptional cuisine, upholds the highest standards of quality and service, and delivers intentional dining experiences beyond imagination for every guest. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive Lead by example in areas of culinary technique and proactive hospitality skills. Assist whenever or wherever needed to assure timely, smooth, quality service. Order, receive and store products, and ensure all specifications are met. Responsible for the overall cleanliness and organization of the kitchen and Camelback Café. Maintain consistency of product and style with great attention to food quality, taste and presentation. Help maintain a safe and sanitary work environment in accordance with Arizona Health and Safety codes. Aid in the concept, creativity, revision and implementation of all menus including costing, specifications and standards. Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. Carry out supervisory responsibilities in accordance with organization policies and applicable law. Ensure all stations are properly staffed. Supervise and schedule all kitchen staff as it relates to budget and business levels. Monitor kitchen payroll, and take an active role in ordering product and other administrative tasks. Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations. Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff. Effectively coach and counsel (when appropriate) providing continued staff development. Maintain high employee morale and a good reliable staff; motivate and train staff. Cultivate a strong working relationship with the elements service staff, In-Room Dining and Pool outlets, and perpetuate a spirit of teamwork between the kitchen and all service staff. Ensure that all employees maintain high standards of attire and personal hygiene. Ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory). Ensure proper maintenance and care is exhibited by all employees toward equipment. Embrace and support the resort’s guidelines and procedures. Maintain good safety habits and report unsafe or hazardous conditions to Security. Report any equipment in need of repair to the Chief Engineer for service. Perform additional duties as requested by the Executive Chef. Requirements JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Ability to drive a van and/or golf cart; must have a clean driving record. Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented. Must be able to convey information and ideas clearly. Ability to work on slippery surfaces, and work well under pressure. Flexible and long hours may be required on occasion. Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). Ability to lift 100 lbs and carry 50 lbs. Ability to listen effectively, to speak and write English clearly. Requires extending arms, bending and stooping to reach materials. Good communication skills, able to manage and motivate people. Promote excellent guest relations while living the Sanctuary Commitments. Maintain a high level of work quality and quantity per resort standards. At all times maintain the highest standards of professionalism, ethics, and a positive attitude. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent. Must possess and Culinary Degree. Current Food Handler’s Card. Related Work Experience Must have 1-3 years experience in a kitchen management position. Experience with hospitality and customer service, preferred. Experience in baking and pastries. Must be experienced in the operation of all commercial kitchen equipment.

Responsibilities

Lead daily culinary operations and manage the kitchen team to ensure exceptional food quality and financial performance. Oversee menu implementation, staff development, and maintain strict health and safety standards.