Chef de Cuisine

Company Description Hacienda del Sol Guest Ranch Resort is a historic desert retreat that blends classic elegance with modern, relaxed luxury. The resort features stunning mountain views, sparkling pools, lush gardens, and casita-style, hacienda-inspired accommodations that create a tranquil sanctuary for guests. Its award-winning restaurant, The Grill, is recognized by Wine Spectator’s “Best Of” awards and holds a prestigious AAA Four Diamond rating. Guests can also enjoy more casual dining at Terraza Garden Patio & Lounge, which offers modern interpretations of classic dishes. The resort provides an unforgettable experience in the unique beauty of the desert southwest. Role Description The Chef de Cuisine is a full-time, on-site position located in Tucson, AZ, responsible for leading the culinary team and overseeing day-to-day kitchen operations. This role includes planning and executing menus that reflect the resort’s philosophy, supervising food preparation and cooking, and ensuring consistent quality and presentation of all dishes. The Chef de Cuisine manages kitchen staff scheduling, training, and performance, while maintaining strict food safety, hygiene, and cleanliness standards. The role also involves collaborating with management on seasonal offerings, controlling food and labor costs, coordinating with local suppliers, and supporting both fine dining and casual outlets. The Chef de Cuisine partners with front-of-house leadership to deliver an exceptional guest experience and uphold the resort’s award-winning reputation. QualificationsStrong skills in Food Preparation and Cooking.Thorough understanding of food safety, sanitation, and Hygiene standards, including compliance with local health regulations.Effective Communication skills for collaborating with culinary and front-of-house teams and providing clear direction in a busy kitchen.Commitment to high-quality Customer Service, focusing on guest satisfaction and consistent culinary excellence.Proven leadership and team management experience in a professional kitchen environment.Ability to manage inventory, control food and labor costs, and work efficiently under pressure.Culinary degree or equivalent professional training is preferred; relevant certifications in food safety are beneficial.Experience with menu development, seasonal offerings, and sourcing local ingredients is a plus, especially in a resort or luxury hospitality setting.