Chef de Cuisine - Tucson, United States - Miraval Arizona Resort and Spa

Description

Your journey begins now

It is our ongoing purpose at Miraval to bring imagination, authenticity and meaning to wellness. Each day we work to bring out the best in all we do for our guests and colleagues (you) to take comfort in. Candidates interested in joining us on this journey need to believe in the power of the individual and understand that, regardless of the job, every position has meaning and is important to Miraval's purpose.

Miraval is a place where high expectations aren't just met - they're exceeded. It's a place of outstanding rewards - where talent opens doors to exciting challenges in the wellness industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. We thank you for your interest. Be well.

We offer excellent benefits:

• Awarded Fortune's 100 best companies to work for
• Unlimited use of our fitness center, yoga classes, and lectures and employee discounts on all spa services and programming
• Medical, Prescription, Dental and Vision Insurance
• 401K with company match
• Generous Paid Time Off policy
• Up to $1,000 reimbursement for tuition and wellbeing
• Discounted and complimentary rates at Hyatt Hotels
• Discounts at various retailers -Apple, AT&T, Verizon, Headspace and many more

The Chef de Cuisine is the culinary manager for a designated kitchen. They have direct oversight of sous chefs and kitchen leads and are the main point of contact for that specific kitchen, whether it be the Miraval's three-meal restaurant Cactus Flower, and our elevated lounge experience Coyote Moon.This Chef is the main driver of food quality and consistency in their kitchen. They should be a leader in their space and set the tone for the rest of the team. The Chef de Cuisine role is a steppingstone to becoming an Executive Sous Chef.

A Miraval Chef de Cuisine must meet several expectations to be considered successful in their role.Responsibilities are not limited to, but include:

• Communicate clearly and be decisive in their actions, with a solution-oriented attitude.
• Act as a positive mentor for junior chefs, hourly associates, and all other colleagues throughout the resort.
• Follow grooming standards at all times and be confident in interacting with hotel guests.
• Be well versed in the use of Hyatt systems such as Kronos, Hot SOS, and Birch Street.
• Support the Executive Chef in ordering, Manage Microsoft Outlook and respond in a timely manner to requests from colleagues, vendors and guests.
• Attend daily management meeting with the culinary management and the Executive Chef.
• Drive food safety and workplace safety on a regular basis in line with Ecosure guidelines.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.
• Expedite meal services, remaining calm under pressure.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.
• Has knowledge of all menus for their kitchen and be able to speak to the menus confidently with the FOH, BOH, and guests, including questions regarding food-related allergens and dietary concerns.
• Report via appropriate channels and follow up on any engineering concerns in their kitchen.
• Communicate clearly with the purchasing manager on requisitions, purchase orders and general purchasing concerns.
• Remain open minded and have a desire to continue to grow and learn in the role.