Job Description
Overview
Canyon Ranch® has been a trailblazer and an industry-leading proponent of the wellness lifestyle since its founding in 1979. Canyon Ranch has imparted integrative expertise to millions of guests, with established wellness destination resorts in Tucson, Arizona, and Lenox, Massachusetts guests can achieve their goal of living younger, longer. In addition, Canyon Ranch operates North America's largest day spa at The Venetian® hotel in Las Vegas, Nevada. Canyon Ranch is a 13-time winner of Travel + Leisure’s Best Spa Award, an 11-time recipient of the Condé Nast Traveler Best Destination Spa Award, and both wellness resorts were named in the 2019 U.S. News & World Report Best Hotels rankings.
Responsibilities
Join a world-class wellness resort where culinary excellence meets purpose. As Executive Sous Chef, you’ll lead daily kitchen operations, ensure food safety and quality, supervise and develop staff, and support budget goals—all while creating nourishing, memorable guest experiences.
Operations: Manage the preparation, production and presentation of all food in the main kitchen and related areas in a safe, sanitary and cost effective manner. Assists in development, marketing and presenting of guest facing revenue generating classes to enhance overall Food and Beverage experience.
Safety: Oversees preparation and presentation of all food in accordance with Canyon Ranch recipes, nutritional philosophy and quality standards to include handling and food storage that comply with the Health Department and Serv-Safe Procedures. Reports, documents and rectifies any known safety hazards, conditions or unsafe practices/procedures.
Staff Supervision: Responsible for supervision of culinary staff. Interviews, selects, trains, coaches, counsels, and makes termination decisions when necessary. Conducts regular performance discussions and may assist in annual reviews. Adjusts schedules as necessary for proper coverage of the department. Works with culinary management to develop and ensure correct training techniques and procedures, both technically and artistically.
Budget: Assists in the development of department budget and works with Executive Chef to control food costs and achieve budgetary goals for the department.
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Qualifications
Experience required is of 3-5 years in same or related field.
Minimum education level preferred is of an associate degree or two-year equivalent specialized training or experience required.
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