Top 8 Director culinary services / executive chef Jobs in Tucson, Az

Chef de Cuisine (CDC)
Arizona Inn —Tucson, AZ
- $75,000 - $85,000 a year
- Full-time
- 5 years
- Mentoring
- In-person
- Health insurance
- Dental insurance
Quick Apply
5d
Director Culinary Services / Executive Chef
Atria Senior Living —Tucson, AZ
- $70,990.40 - $81,638.96 a year
- Full-time
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Paid holidays
- Health insurance
Director of Dining Services - Oro Valley, AZ
Morrison Healthcare —Oro Valley, AZ
- $90,000 - $105,000 a year
- Full-time
- Background check
- Bachelor of Science
- 3 years
- Commuter assistance
- Paid parental leave
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Executive Chef
Miraval Arizona Resort and Spa —Tucson, AZ
- Full-time
- 6 years
- ServSafe
- Administrative experience
- Employee stock purchase plan
- Health insurance
Senior Director of Dining Services - Tucson, AZ
Morrison Healthcare —Tucson, AZ
- $95,000 - $110,000 a year
- Full-time
- Background check
- ServSafe
- Maintenance
- Commuter assistance
- Paid parental leave
Quick Apply
Director of Dining Services - Tucson, AZ
Morrison Healthcare —Tucson, AZ
- Full-time
- Background check
- Bachelor of Science
- 3 years
- Commuter assistance
- Paid parental leave
Quick Apply
5d
Restaurant Manager
Yard House —Tucson, AZ
- Casual dining restaurant
- Mid-level
- High school diploma or GED
- Employee stock purchase plan
- Health insurance

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Director Culinary Services / Executive Chef
Atria Senior Living —Tucson, AZ
Must possess valid driver's license. Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the…
$70,990.40 - $81,638.96 a year
Executive Chef
Miraval Arizona Resort and Spa —Tucson, AZ
Collaborate with Nutritionists, Experience Guides, and Resort Leadership to develop engaging culinary education, demonstrations, workshops, and interactive…

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Director of Operations
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Chef de Cuisine (CDC)

Arizona Inn -
Tucson, AZ

Quick Apply

Job Details

Full-time
$75,000 - $85,000 a year
5 days ago

Benefits

Health insurance
Dental insurance
401(k)
Vision insurance

Qualifications

Vendor relationship building
Resort experience
Operations management
Team leadership
Financial performance report preparation
Team development
Culinary Arts
HACCP
Production management

Full Job Description

The Chef de Cuisine (CDC) at the Arizona Inn resort is the primary culinary leader responsible for the daily execution of all food operations across multiple outlets, banquets, and internal services. This position is the right hand to the Executive Chef. This role balances creative culinary arts with rigorous administrative and financial management.

Core Responsibilities

Multi-Outlet Management: Oversee daily operations for two primary dining outlets, ensuring each maintains its unique concept and quality standards.
Banquet & Event Execution: Manage and support culinary production for all special events, from planning to service.
Employee Cafeteria Operations: Ensure the delivery of high-quality, nutritious, and cost-effective meals for the resort’s team to support employee satisfaction.
Ordering & Procurement: Manage all food and chemical purchasing, leveraging vendor relationships to source high-quality specialty produce and meats while minimizing waste.
following a detailed guide for all vendors with the layout of all products, specs and case sizes with pars for each item. This will have login accounts, days of ordering, cut off times, vendor name and contact so any staff member can easily step in and order products in the absence of the chef team.
Menu Development: Design and execute innovative, seasonal menus for all outlets and banquet functions. Responsibilities include recipe standardization, costing, and staying current with global culinary trends.
Financial Control & Budgeting:
Cost Control: Monitor food costs daily and implement waste reduction measures to meet Cost of Goods Sold (COGS) targets.
Labor Management: Create staff schedules based on occupancy and event volume to hit budgeted labor dollar targets and minimize overtime.
Ordering & Inventory: Manage vendor relationships and procure supplies while maintaining accurate inventory records for food and equipment.
Product Usage and storage: Make sure ingredients are fresh and rotated out in order to ensure the guest receives a highly fresh and clean.

Operational Leadership

Team Development: Hire, train, and mentor the culinary team, conducting regular performance evaluations and promoting a culture of continuous learning.
Quality & Standards: Enforce strict adherence to food safety, sanitation (HACCP), and plating standards across all shifts.
Communication: Act as the primary liaison between the kitchen and other departments, including the Executive Chef and Food & Beverage Director

Requirements

Experience: Typically 5+ years of professional kitchen experience, with at least 2–3 years in a leadership role within a high-volume or boutique resort environment.
Education: Degree in Culinary Arts or equivalent professional training preferred.
Skills: Proficiency in financial reporting software (Excel), strong leadership under high pressure, and deep knowledge of varied culinary techniques.

Pay: $75,000.00 - $85,000.00 per year

Benefits:

401(k)
Dental insurance
Health insurance
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

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