Executive ChefSheraton Tucson

We have a great opportunity for the right candidate to lead our restaurant and banquet Culinary team at the Sheraton Tucson Hotel and Suites! We are looking for an experienced leader as an Executive Chef. This position has responsibility for both restaurant and banquet food operatons. Our Fire + Spice restaurant has a great local following as well as for our hotel guests. We have jazz on Tuesday and Saturday evenings along with many special events. Our banquet operation is well respected in the community and guest satisfaction is our priority. If you would like to join our great company with a comprehensive benefit package, please apply.
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br The right candidate will be a great leader, an effective and efficient operator as well as a creative culinary expert. This is a very hands on position. If you meet these requirements and would like to join a great company with excellent benefits then please apply.
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br GENERAL PURPOSE
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br Our Executive Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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br ESSENTIAL DUTIESRESPONSIBILITIES
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br Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOPs and future food programs to ensure a consistent, quality product.
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br Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
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br Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
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br Monitor and control the maintenancesanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meetsexceeds federal, state, corporate and franchise standards and regulations.
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br Develop, recommend, implement and manage the departments budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meetexceed managementbudget objectives.
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br Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
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br Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
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br No travel required.nbsp;