Sous Chef

Responsibilities

• Food Quality & Presentation: Ensure all menu items meet high standards for preparation, taste, and presentation.
• Operational Leadership: Provide daily supervision of culinary staff, ensuring timeliness and readiness for each shift.
• Manage the breakdown and reset of stations after service and proactively address operational challenges to ensure smooth shifts.
• Health & Safety Compliance: Maintain compliance with all Pima County Health codes. Oversee staff adherence to ServSafe and safety procedures. Report and follow up on safety concerns to maintain a safe working environment.
• Canyon Ranch Nutrition Philosophy: Understand and communicate Canyon Ranch’s nutrition philosophy, menu ingredients, and overall resort offerings to assist guest and staff inquiries.
• Food Demonstrations & Special Functions: Prepare and present all food demonstrations, special functions, and lectures in the Demonstration Kitchen, aligning with Canyon Ranch Food & Beverage messaging. Teach and provide food preparation demonstrations to guests and colleagues. Collaborate with the Executive Chef and other Culinary Instructor(s) on seasonal programming and class topics. Oversee the revenue generated in the Demonstration Kitchen.
• Additional Responsibilities: Manage administrative tasks, including scheduling and oversight of the colleague diner. Supervise food production, storage, and handling to align with Canyon Ranch standards and health guidelines.

Qualifications

• Proven experience in a Sous Chef or similar supervisory kitchen role (preferably in hospitality or health facility).
• Instructing experience preferred.
• Knowledge of nutritional cooking, food handling, and safety standards.
• Strong organizational skills with attention to detail.
• Flexible availability to work mornings, weekends, and holidays as needed.