Chef de Cuisine

Description

Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience.

At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another.

We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience.

JOB SUMMARY

The Chef de Cuisine contributes to the success of Sanctuary Camelback Mountain by providing hands‑on culinary leadership and oversight across Elements Restaurant, Jade Bar, In‑Room Dining, and Poolside service. This role assists in leading daily kitchen operations, ensuring food quality, consistency, presentation, and execution meet the elevated standards of the resort while supporting a seamless experience across each outlet. The Chef de Cuisine collaborates closely with Culinary and Food & Beverage leadership to develop and maintain menus, support team development, and ensure culinary operations are efficient, organized, and responsive to guest needs.

Guided by Sanctuary's North Star Vision and Spirit of Service, this role creates intentional dining experiences beyond imagination through thoughtful cuisine, genuine hospitality, and a commitment to making guests feel valued, understood, and cared for.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive

Restaurant & Kitchen Operations

• Oversee daily kitchen operations, ensuring consistent execution of menus, recipes, plating, presentation, and quality standards.
• Lead and supervise kitchen staff, providing direction, coaching, training, and ongoing development.
• Ensure proper receiving, storage, labeling, rotation, and handling of food products in accordance with food safety and health regulations.
• Monitor food quality, portion control, preparation methods, and presentation to ensure consistency and adherence to culinary standards.
• Assist with menu development, recipe implementation, and seasonal offerings as directed by the Executive Chef and Executive Sous Chef.
• Monitor food costs, waste, inventory, and portioning to support departmental financial goals.
• Maintain cleanliness, organization, and sanitation throughout all kitchen and food preparation areas.
• Ensure compliance with all health, safety, sanitation, and hospitality standards.
• Support the successful execution of VIP events, special occasions, and unique guest requests with attention to detail and a high level of service.
• Maintain effective communication with the culinary team, other departments, vendors, and leadership.
• Perform additional duties and responsibilities as assigned by the Executive Chef or Executive Sous Chef.

Leadership & Team Development

• Foster a positive, collaborative, and respectful kitchen culture that reflects Sanctuary’s values and commitment to teamwork, service, ownership, integrity, trust, ownership, integrity, trust and communication.
• Lead by example and maintain a professional, calm, and positive presence in a fast‑paced environment.
• Coach and develop team members through hands‑on training, feedback, recognition, and performance management.
• Effectively communicate expectations, priorities, and operational needs to the culinary team.
• Build strong working relationships with guests, vendors, colleagues, and management.
• Address operational challenges and employee concerns promptly and professionally.

Requirements

JOB REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Ability to work effectively in a fast-paced, high-pressure kitchen environment while maintaining composure, professionalism, and attention to detail.
• Ability to stand and walk for extended periods, including working near hot equipment such as ovens, burners, and grills.
• Ability to work on wet or slippery surfaces and in varying temperatures commonly found in kitchen environments.
• Ability to frequently bend, stoop, reach, extend arms, and perform repetitive movements throughout the workday.
• Ability to lift up to 100 pounds with assistance and carry up to 50 pounds.
• Ability to safely handle kitchen equipment, tools, hot food, and other materials.
• Flexibility to work varying schedules, including evenings, weekends, holidays, and special events as business needs require.
• Must maintain a professional, pleasant disposition and demonstrate strong interpersonal skills.
• Must have strong communication, organizational, problem-solving, and leadership skills.

QUALIFICATIONS

Education

• High School Diploma or G.E.D. Equivalent.
• Culinary degree, certificate, or formal culinary training preferred.
• Current ServSafe Manager certification required.

Related Work Experience

• Minimum of 3–5 years of progressive culinary experience, including supervisory or leadership experience in a high-volume restaurant, resort, hotel, or comparable hospitality environment.
• Previous experience in a luxury hospitality or fine-dining environment strongly preferred.
• Demonstrated knowledge of culinary techniques, menu execution, food preparation, presentation, and overall kitchen operations.
• Experience with food cost control, portion management, inventory, waste reduction, and ordering practices.
• Proven ability to train, motivate, coach, and lead culinary team members.
• Strong understanding of food safety, sanitation, and health department requirements.
• Strong verbal and written communication skills with the ability to effectively interact with employees, leadership, vendors, and guests.
• Demonstrated ability to maintain high standards of quality, organization, and service in a fast‑paced culinary environment