Top 844 Cooks, Restaurant 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
6d
Server
Doughbird —Tucson, AZ
- Weekends as needed
- Cash register
- US work authorization
- 1 year
- Health insurance
- Dental insurance
Busser
First Watch Restaurants, Inc. —Tucson, AZ
- Part-time
- 18 years or older
- Sanitation
- Children
- Health insurance
- Dental insurance
1d
PM Restaurant Server - Part-time - $21.50 per hour
Miraval Arizona Resort and Spa —Tucson, AZ
- $21.50 an hour
- Part-time
- Sanitation
- Restaurant
- Communication skills
- Employee stock purchase plan
- Health insurance
12d
Line Cook/Prep Cook
Wild Garlic Grill —Tucson, AZ
- From $18 an hour
- Part-time
- Fair chance
- In-person
- Communication skills
- Paid training
- Employee discount
Quick Apply
Dishwasher
Doughbird —Tucson, AZ
- $16 - $18 an hour
- Weekends as needed
- US work authorization
- Restaurant
- Communication skills
- Health insurance
- Dental insurance
AM Restaurant Server - Part-time - $19.50 per hour
Miraval Arizona Resort and Spa —Tucson, AZ
- $19.50 an hour
- Part-time
- Sanitation
- Restaurant
- Communication skills
- Employee stock purchase plan
- Health insurance
12d
PM Restaurant Server - Full-time - $21.50 per hour
Miraval Arizona Resort and Spa —Tucson, AZ
- $21.50 an hour
- Full-time
- Sanitation
- Restaurant
- Communication skills
- Employee stock purchase plan
- Health insurance
12d
Commissary Food Prep Production
Beyond Bread —Tucson, AZ
- $16 - $18 an hour
- Full-time
- 18 years or older
- Spanish
- English
- Health insurance
- Dental insurance
Quick Apply
AM Restaurant Server - Full-time - $19.50 per hour
Miraval Arizona Resort and Spa —Tucson, AZ
- $19.50 an hour
- Full-time
- Sanitation
- Restaurant
- Communication skills
- Employee stock purchase plan
- Health insurance
12d
Back Server/Food Runner
Doughbird —Tucson, AZ
- Weekends as needed
- Customer service
- US work authorization
- Restaurant
- Health insurance
- Dental insurance
Line Cook
Nevada Smith’s Saloon —Tucson, AZ
- From $19 an hour
- Part-time
- In-person
- Entry level
- Kitchen
Quick Apply
Server
Wildflower —Tucson, AZ
- Weekends as needed
- Cash register
- US work authorization
- 1 year
- Health insurance
- Dental insurance
Grill Cook
Nevada Smith’s Saloon —Tucson, AZ
- From $20 an hour
- Part-time
- In-person
- Entry level
- Kitchen
Quick Apply
Prep Cook
Yard House —Tucson, AZ
- Entry level
- Kitchen
- Health insurance
- Flexible schedule
Dishwasher at NOOK RESTAURANT
NOOK RESTAURANT —Tucson, AZ
- From $15.50 an hour
- Part-time
- Restaurant
- Restaurant experience
- Entry level
Quick Apply
Server
Yard House —Tucson, AZ
- Serving
- Restaurant
- Entry level
- Health insurance
- Flexible schedule
Cashier / Server
Yoshimatsu LLC —Tucson, AZ
- $17 an hour
- Part-time
- Serving
- Bar
- Restaurant
- Employee discount
- Food provided
Quick Apply
Prepared Meals and Rotisserie Chicken Associate
Sam's Club —Tucson, AZ
- $18 - $26 an hour
- 18 years or older
- High school
- Sales
- Paid jury duty
- Disability insurance
LINE COOK
Oregano's —Tucson, AZ
- $17 - $21 an hour
- Part-time
- 18 years or older
- Ability to lift 50 pounds
- 16+ years old
Quick Apply
8d

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Chef de Cuisine (CDC)

Arizona Inn -
Tucson, AZ

Quick Apply

Job Details

Full-time
$75,000 - $85,000 a year
6 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

Cooks, Restaurant jobs in Tucson, AZ

Chef de Cuisine (CDC)

Server

Busser

PM Restaurant Server - Part-time - $21.50 per hour

Line Cook/Prep Cook

Dishwasher

AM Restaurant Server - Part-time - $19.50 per hour

PM Restaurant Server - Full-time - $21.50 per hour

Commissary Food Prep Production

AM Restaurant Server - Full-time - $19.50 per hour

Back Server/Food Runner

Line Cook

Server

Grill Cook

Prep Cook

Dishwasher at NOOK RESTAURANT

Server

Cashier / Server

Prepared Meals and Rotisserie Chicken Associate

LINE COOK

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