Executive Chef @ The Preserve Fine Dining | Catalina Area | Full-TIme

Saddlebrooke Two•Tucson, AZ

About The Position

The Executive Chef is responsible for overseeing all aspects of kitchen operations, including the development and execution of innovative, seasonal menus that meet guest expectations and dietary needs. This role involves leading, training, and managing a team of culinary professionals while fostering a culture of accountability, consistency, and high performance. The Executive Chef ensures food and labor costs remain within budget, analyzes financial reports to drive efficiency, and implements systems to reduce waste. Additional responsibilities include overseeing inventory control, purchasing, and vendor relations to ensure product quality and availability. The Executive Chef maintains strict compliance with health, safety, and sanitation standards, conducts regular kitchen inspections, and enforces best practices to ensure a clean and organized work environment. Coordination with front-of-house teams and event managers is essential to ensure seamless service and guest satisfaction. This role also requires constant monitoring of food quality, staff performance, and guest feedback to drive continuous improvement across all culinary operations. PURPOSE OF POSITION /SUMMARY Oversees daily kitchen operations including food preparation, line execution, and quality control to ensure consistency and excellence in all culinary offerings. Manages kitchen staff hiring, training, scheduling, and performance to maintain a cohesive, efficient, and motivated culinary team. Monitors and controls food and labor costs, manage inventory and purchasing, and ensures compliance with health, safety, and sanitation standards. Collaborates with front-of-house leadership and other departments to plan special events, respond to guest feedback, and support overall food & beverage goals.

Requirements

5-8 years culinary background including prior supervisory experience.
Food Handler’s Card
Must be Serv-safe Manager certified
Up to date knowledge of all health codes
Purchasing Experience
General computer knowledge
Strong customer service skills
Ability to follow detailed instructions
Operate and execute business in smooth and structured manner
Must have ability to execute and produce banquet events
Consistently maintain the budgeted cost of sales for food and labor.
Must work with F&B management to forecast covers on a nightly and weekly basis.
Inventory control – must keep accurate food inventory consistent with scheduled end of month requirements.
Knowledge of inventory process
Ability to train/educate BOH staff on new and existing recipes.
Ability to train/education FOH new menu items and host tastings.
Ability to update menus regularly as business needs dictate.
Produce, execute and train staff on appealing, quality menus in both taste and appearance.
Ability to cost out menus and specials for sale on menu

Nice To Haves

Culinary education, preferred

Responsibilities

Overseeing all aspects of kitchen operations
Development and execution of innovative, seasonal menus
Leading, training, and managing a team of culinary professionals
Ensuring food and labor costs remain within budget
Analyzing financial reports to drive efficiency
Implementing systems to reduce waste
Overseeing inventory control
Purchasing and vendor relations
Maintaining strict compliance with health, safety, and sanitation standards
Conducting regular kitchen inspections
Enforcing best practices
Coordination with front-of-house teams and event managers
Monitoring of food quality, staff performance, and guest feedback
Oversees daily kitchen operations including food preparation, line execution, and quality control
Manages kitchen staff hiring, training, scheduling, and performance
Monitors and controls food and labor costs, manage inventory and purchasing, and ensures compliance with health, safety, and sanitation standards.
Collaborates with front-of-house leadership and other departments to plan special events, respond to guest feedback, and support overall food & beverage goals.