Overview:
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, Lenox, Massachusetts and Woodside, California Wellness Retreat, guests can achieve their goal of living younger longer. In addition, Canyon Ranch operates North Americas 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.
Responsibilities:
Canyon Ranch is looking for an Executive Sous Chef at our Lenox, MA location.
As a Canyon Ranch Executive Sous Chef, you will coordinate the day-to-day operation of the kitchen and related areas; assist the Executive Chef in complete management of the kitchen and internal departments at all times; assist the Executive Chef in the fiscal responsibility to insure the budgetary requirements are met; and assume the Executive Chef’s responsibilities in his/her absence.

You will be responsible for:

• Production: Manage the development, preparation, production, and presentation of all food in the food & beverage outlets and related areas in a safe, sanitary and cost effective manner.
• Staff Supervision: Train and develop staff in proper execution of Culinary Standards and Standard Operating Procedures. Responsible for holding the team accountable including coaching, counseling and disciplinary action when necessary.
• Safety: Control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations.
• Scheduling: Schedule staff efficiently to meet guest and business demands.

Qualifications:
Experience Required: 3-5 years previous experience in same or related field
Education Required: Associate degree or two-year equivalent specialized training or experience require

• Production: Manage the development, preparation, production, and presentation of all food in the food & beverage outlets and related areas in a safe, sanitary and cost effective manner.
• Staff Supervision: Train and develop staff in proper execution of Culinary Standards and Standard Operating Procedures. Responsible for holding the team accountable including coaching, counseling and disciplinary action when necessary.
• Safety: Control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations.
• Scheduling: Schedule staff efficiently to meet guest and business demands