Hotel Jobs in Litchfield Park, AZ

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Property Executive Chef

Pyramid Hotel Group Litchfield Park, AZ

Litchfield Park, AZ

Today

Full time Culinary Operations Event Management Food and Beverage

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Job Description

The Wigwam in Litchfield Park, Arizona, a Four Diamond property operated by Pyramid Hotel Group, seeks a Property Executive Chef to lead culinary operations onsite. This role directs menu development, cost control, safety, and team growth while partnering with the Corporate Chef to drive centralized programs across the brand.

Responsibilities

Develop menus reflecting seasonal availability aligned with the restaurant concept, and establish merchandising programs for grab-and-go and other hotel food retail elements.
Analyze menus and procedures to improve profitability and quality.
Stay attuned to trends and adjust offerings based on guest needs, the hotel guest mix, and industry movements.
Creatively design daily, seasonal, and special event menus to enhance the guest experience.
Forecast purchases and manage food costs to align with budget targets.
Lead in safety, efficiency, and sanitary production.
Develop purchase specifications for all food products and related items, set up order guides, and ensure food inspection and receiving standards are met.
Monitor all activities of the Stewarding department and personnel.
Enhance the skills of the team by designing training and development plans.
Work closely with the culinary team to provide demonstrations and examples of quality food and recipe standards.
Create an amenity program that reflects the hotel and its environment, delivering a creative wow factor.
Lead the culture of One Team, empowering all employees to assist guests.
Maintain clear communication with the General Manager, Director of Food and Beverage, and Human Resources.
Partner with the Corporate Chef to drive programs that ensure centralization and consistency.

Requirements

ACF certified Executive Chef, or a culinary degree from a recognized institute of culinary arts.
Eight to ten years of experience as an Executive Chef at reputable hotels or resorts.
Extensive experience in menu development and menu costing.
Five or more years of experience in multi-outlet food production management.
Outstanding communication and delegation skills, with a clear vision for the culinary team.
A hands-on working position with in-depth knowledge and skill across all aspects of food production to ensure proper training.
Proven mentor and coach to maintain employee retention.

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