The Hermosa Inn ,Paradise Valley, AZ
Ranked as the #1 hotel in the Southwest and the #8 hotel in the US in the 2018 Conde Nast Traveler Readers' Choice Awards, the AAA Four Diamond Hermosa Inn is a jewel of a hideaway surrounded by an exclusive neighborhood in Paradise Valley, and minutes from Scottsdale and its many attractions. The culinary centerpiece is LON's at the Hermosa, a AAA Four Diamond restaurant serving globally inspired Arizona fare. A recipient of Wine Spectator's 'Best of Award of Excellence', the restaurant is complemented by a subterranean wine cellar and a celebrated outdoor dining patio. Job Summary:
The Executive Chef's, primary objective, under limited supervision, is to manage and mentor the kitchen staff and demonstrate advanced culinary skills to provide meals with nutritional value and creative appeal to all guests. Including the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves, competitive, quality products.
Executive Chef Duties/Responsibilities:
Executive Chef oversees the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves, competitive, quality products.
-The Executive Chef will efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
-Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
-Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
-The Executive Chef will establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
-Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
-The Executive Chef is responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.