Executive Chef

Job Description

Basic Function: Responsible for all functions of Mii amo Kitchen operation. Oversee food preparation, merchandising, inventory and portion control, food purchasing, and employee relations for entire Mii Amo culinary department.

Work Performed:

• Responsible for planning and daily execution of all culinary operations at the Mii amo.
• Fully responsible for the production of high-quality food products at a cost level consistent with management objectives.
• Responsible for analyzing and developing proper menus consistent with 5-star property.
• Responsible for the implementation and adherence of Mii amo and Forbes Standards.
• Responsible for developing and curating relationships with Relais and Chateaux culinary teams.
• Promote Mii amo and Enchantment (when necessary), via working with marketing team, media and PR agency.
• Collaborate with Executive Chef at Enchantment to develop and cross-utilize culinary talent.
• Responsible for Mii Amo kitchen to comply with the resort’s objectives and the health and safety of all employees and guests.
• Train and supervise all kitchens staff in the proper techniques of food handling, food preparation and cost control of high-quality food products.
• Interview, hire, train and review performance of kitchen and utility personnel.
• Provide training, coaching and counseling for all employees to develop staff to their fullest capabilities.
• Observe safety and legal requirements as to the health and labor departments, always maintain all kitchen areas in the highest standards of cleanliness.
• Create and enforce standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.
• Develop menus, plating guides and standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.
• Create and execute special culinary programming for Mii amo and Enchantment guests.
• Provide a supportive work environment and proper culture to attract and retain talent.
• Maintain business contacts with health officials.
• Maximize food profitability, achieve budgeted revenues, and control expenses and budget of food.
• Foster a work environment of teamwork and mutual service by assisting coworkers and other departments as necessary to exceed our guests’ expectations.

Qualifications

• Culinary degree or equivalent related work-related experience and/or training.
• Prefer 5+ years’ prior supervisory skills and hotel/resort culinary/food and beverage management experience.
• Strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease.
• Computer skills required.
• Strong guest and team member relations skills.
• Must have a Certified Food Handler’s Permit issued by the Yavapai County Health Department.
• Must have experience with menu creation, budgeting, scheduling of staff and controls of labor expenses.

Physical Requirements

• 30% Sitting
• 70% walking, standing and bending
• Lifting/Carrying up to 50 lbs.
• Hearing and Manual dexterity
• Taste and smell
• Distance vision 1-3 feet
• Ability to drive golf cart on occasion as necessary

Additional Information

All your information will be kept confidential according to EEO guidelines.