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Property Name
Tempe Mission Palms Hotel & Conference Center
Job Title
Executive Chef
Company Name
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay

We set off to create the most extraordinary independent hospitality company in the world. By combining two brands that embody freedom and discovery, we have assembled an unrivaled collection of unique properties, passionate people, and remarkable experiences from across the globe. No other company can lead this journey and feed the endless curiosity of today's fiercely individual traveler. We are in the business of individuality. It's the hallmark of our entire portfolio, running through all of our collections and each one of our properties. It describes every guest, owner, and team member. And it's the centerline down the road we are on. We don't know where the next fork in the road will take us, but we do know we'll enjoy the journey. We welcome you to join us.

Job Description

Job OverviewThis position is responsible for directing and over-seeing the entire food service operations, throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.Essential Functions
  • Provides visionary leadership and management of the culinary research and development process from product creation through implementation
  • Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events
  • Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls
  • Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts
  • Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes
  • Collaborates with Purchasing in identifying and sourcing required products
  • Develops standards, processes and tools to assist in delivering consistent culinary products at both properties
  • Guides and supports culinary team in the implementation and adherence of company standards, processes & systems
  • Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction
  • In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys

Job Requirements

  • 2-year College degree or any combination of education, experience or training that provides the knowledge, skills and abilities
  • 4-5 years prior experience as an Executive Chef
  • Excellent verbal & written communication skills
  • Possess strength in training and team building programs
  • Ability to multi-task and oversee multiple property Culinary departments
  • Must have 4 or 5 star background, knowledge and ability to implement such standards
  • Must have experience in the process of creating and implementing successful new concepts
  • Act as a “culture ambassador" for our company at all times
  • Must have understanding of food safety and sanitation practices and execution
  • Desire to lead, coach and mentor
  • Excellent organizational skills and detailed oriented
  • A passion for food, and consistently delivering a great guest experience
  • Serve Safe Certification