Sous Chef - Banquets (PM Shifts) - Tucson, AZ

Loews Ventana Canyon Resort stands as a premier destination among Arizona luxury resorts, providing an exceptional combination of relaxation and adventure in the heart of Tucson. Nestled amidst the breathtaking Catalina Mountain range, this resort offers guests a unique desert oasis experience that blends natural beauty with upscale comfort. Known for its commitment to excellence and attention to detail, Loews Ventana Canyon Resort has earned its reputation as a leading choice for travelers seeking both tranquility and vibrant local culture in Arizona. From luxurious accommodations to a diverse array of amenities and activities, the resort ensures every guest receives an unforgettable Sonoran escape tailored to their desires and needs. The role offered is a pivotal position within the resort's food and beverage operations, specifically focusing on the restaurant kitchen management. This opportunity involves overseeing the efficient and effective functioning of the kitchen, maintaining optimal staffing levels, and ensuring adherence to high standards of food preparation and service. The successful candidate will be responsible for managing daily kitchen activities, including inventory control, labor cost management, and sanitation compliance to guarantee an exceptional dining experience for resort guests. This position requires strong leadership skills, excellent organizational abilities, and a detailed understanding of culinary operations within a luxury resort environment. As a key figure in the kitchen's operations, the individual in this role will supervise and assist kitchen staff through all stages of food preparation and production, ensuring consistent adherence to standardized recipes, plating presentations, and portion controls. The position also involves equipment inspection and maintenance coordination to maintain a clean, sanitary, and fully operational kitchen environment. Leadership responsibilities extend to recruiting, training, and developing team members, fostering a culture of teamwork and continuous improvement aligned with Loews Hotels standards. Labor management includes reviewing payroll reports and adjusting staffing based on business flow to maximize cost efficiency without sacrificing quality or service. Communication and collaboration are critical components, as the role demands regular interaction with other hotel departments, participation in meetings regarding hotel activities and promotions, and maintaining open channels of communication within the kitchen team. The manager must be proactive in addressing challenges and opportunities to enhance the guest dining experience and support overall hotel's reputation for excellence. Beyond operational duties, this position also embraces broader hotel policies such as emergency preparedness, safety compliance, and environmental consciousness through recycling and resource management. This comprehensive role is designed for a dynamic professional eager to contribute to an esteemed resort's culinary success while advancing their career in a vibrant, upscale hotel setting.

• High school diploma or equivalent
• Minimum 3 years experience in kitchen management or supervisory role
• Proven experience in food production and inventory control
• Knowledge of food safety and sanitation standards
• Strong leadership and team management skills
• Ability to communicate effectively with staff and other departments
• Capability to manage labor costs and scheduling
• Experience with employee training and development
• Ability to perform frequent inspections of kitchen equipment
• Willingness to work flexible hours including weekends and holidays