Job Information
Aimbridge Hospitality Chef de Cuisine in Sedona, Arizona
Job Summary
L'Auberge de Sedona is a Forbes 4 Star resort located on the banks of Oak Creek in the majestic red rock country of Sedona, AZ. The Chef de Cuisine would assis the Executive Chef manage the culinary operations of Cress, the fine dining restaurant on the resort. Cress culinary Team serves breakfast, lunch and dinner as well as IRD, Pool and Banquets. The Chef de Cuisine would assist with administrative duties as well as having a hands-on management approach with the Team.
Responsibilities
QUALIFICATIONS:
+ + At least 3 years of progressive experience culinary management.
Prior resort/hotel culinary management experience preferred.
Must be proficient in Windows operating systems Company approved spreadsheets and word processing.
Aiblity to manager expenses and labor is a must.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful high pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by coworkers and guests.
Must be able to work with and understand financial information and data and basic arithmetic functions.
JOB RESPONSIBILITIES:
Develop meaningful relationships with the discerning members of resort restaurant and property through understanding menu preferences dietary needs and becoming familiar with the member base through name recognition to create personalized interactions.
Develop menus for all meal periods that will allow for consistency simplicity while using only the finest ingredients available. The current scope of menus includes: Breakfast Lunch Dinner Happy Hour Bar and Sunday Brunch.
Consistently direct the complete sanitation and safety efforts for culinary offerings and environment. Act as Food Manager on duty to coordinate with local officials in order to provide best practices of kitchen and service areas. Must ensure passing inspections with no critical violations while correcting minor violations if they arise.
Mange all business aspects of culinary operation to include revenue maximization expense control (payroll purchasing food cost supplies expense etc.) and overall profitability without negative effects on quality. All culinary related expenses maintained within budgeted and forecast parameters.
Utilize all reports available to actively manage and take corrective action to ensure actual results are within budget and forecast parameters for food labor and other costs
Monitor sales reports to reconcile sales with inventory on a daily and monthly basis
Will create and submit reports as requested with professional presentation to analyze any aspect of chef de cuisines area of responsibility.
Chef de Cuisine will actively monitor schedules by creating costed weekly departmental schedules for culinary department: hourly salary & contract labor that are in line with budgeted and forecasted parameters.
Understand and embrace the identity of the resort restaurant to encourage repeat dining but also be imaginative enough to appeal to resort guests and local residents throughout the year to sustain revenue and profitability.
Work closely with the Director of Food & Beverage and Resort Executive Chef to execute memorable dining experiences through promoting quality consistency and overall satisfaction of the resort restaurant through providing a relevant dining experience.
Partner with the F&B Manager of the outlet to deliver unique dining experiences through innovative presentations and appropriate service of each dish.
Be visible for the members resort guests and local guests as requested to become another “face” of the resort restaurant in the absence of the F&B Manager.
Actively participate in sales & marketing efforts to drive cover counts from all segments increase engagement from the public resort guests and members while also being a voice of creativity for new packages promotions and any specific programming related to the resort restaurant. Be proactive in driving cover counts for golf groups with menu flexibility.
Maintain excellent knowledge of current industry trends for plate presentations ingredients innovation and menu execution.
Deliver consistent daily execution for all Lodge room F&B to include: turndown amenities afternoon snacks and any VIP arrival requests.
Select train provide ongoing mentorship and guidance for all kitchen staff in the proper preparation of menu items use of equipment and safety measures.
Coach service team during pre-shifts on food knowledge to accurately describe all menu items and have a fluent knowledge of what ingredients are used.
Responsible for all ordering inspection and use of only the freshest fruits vegetables proteins and other food products from local vendors to promote sustainability in menu offerings.
Create maintain andpdate all menu specifications recipe cards and pictures prep sheets and ensure standards are being followed.
Monitor product to ensure proper receiving storage (including temperature setting) and rotation of food product to comply with health department regulations including coverage labeling dating and placing items in proper containers for kitchen and service.
Maintain the food and labor costs as budgeted with the highest quality and consistent results.
Perform daily line checks to ensure that all equipment in the kitchen is clean and in proper working condition. Report all items in need of repair to the Resort Executive Chef.
Maintain above average scores on health department inspections. This would include: overall cleanliness of the kitchen to include: floors walls and equipment proper food storage adhering to state regulations and immediately reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise.
Property Details
Our Resort
L'Auberge de Sedona is the luxury, four-star resort that our guests seek out. Situated on the banks of Oak Creek in the heart of Sedona’s famed Red Rock country, L’Auberge de Sedona is a place where guests celebrate, connect, heal, and relax. Taking inspiration from the resort’s location on Oak Creek, L'Auberge de Sedona has 62 luxury cottages and 21 lodge-style guest rooms allowing for a “resort within a resort” experience or tranquil seclusion. Guests of our Sedona, AZ luxury resort don’t have to go far to experience what’s recognized as “One of the Top Ten Restaurants in the Southwest” by Condé Nast Traveler at the resort’s on-property restaurants, Cress on Oak Creek and Etch Kitchen & Bar, or experience true rejuvenation at the L’Apothecary Spa.
About Evolution Hospitality
As the dedicated lifestyle vertical at Aimbridge, Evolution Hospitality creates distinct lifestyle experiences and drives performance throughout our curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as restaurants, bars, and lounges throughout North America. At Evolution Hospitality, our focus on equal parts culture and results is what determines who makes the cut to be a part of this talented group, both at the corporate office and in the field. Honesty and humility are just as important as intellect and ability, and each member of the team embraces the challenge of becoming a better human being, both personally and professionally, as part of the package. And it’s this magical combination of brilliant, caring individuals that makes Evolution Hospitality the world-class operation it is today.
Company Overview
As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in 49 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.
Benefits
After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:
Now offeringDaily Pay! Ask your Recruiter for more details
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401k Retirement Plan
Apply for this position (https://careers-aimbridge.icims.com/jobs/367793/chef-de-cuisine/job?mode=apply&apply=yes&in_iframe=1&hashed=-1834475008)
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EEO Statement
Aimbridge Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
PropertyL `Auberge De Sedona
Posted Date1 week ago(1/23/2025 6:19 PM)
ID2025-367793
LocationUS-AZ-Sedona
CategoryCulinary/Stewarding
TypeRegular
StatusFull-Time
Company : NameEvolution Hospitality