Chef

Chef – Culinary Operations

This company operates nationally and is growing by the day. At Roberts Resorts & Communities, we're on a mission to build community and fulfilling dreams. Through our core values of resourcefulness, integrity, passion, and epic customer service, we're dedicated to making a difference in the lives of 30,000 families. If you're passionate about creating meaningful impact, thrive in a culture of integrity, and are committed to delivering exceptional service, we invite you to join us in turning visions into reality and shaping a brighter future together.

The Chef – Culinary Operations is a hands-on culinary leadership position responsible for the daily operation, organization, and execution of food production at Pueblo El Mirage RV & Golf Resort.

This position provides leadership and accountability for the culinary team while maintaining direct responsibility for food quality, consistency, production, purchasing, inventory, sanitation, food-cost controls, and menu execution.

The Chef supports food production across multiple resort outlets and service environments, including the 19th Hole Bar Bistro, Coyote Grill, golf-related food service, grab-and-go offerings, special events, community functions, and other resort food and beverage operations.

This is a working Chef position. The successful candidate will lead from the kitchen, actively participating in preparation and service while establishing the systems, standards, and accountability necessary to operate an efficient and successful culinary program.

Performance Objectives

• Uphold Roberts Resorts & Communities' Core Values and Customer Service Philosophy while creating a professional, positive, and accountable kitchen environment.
• Lead the daily culinary operation, ensuring food is prepared safely, efficiently, consistently, and according to established quality and presentation standards.
• Actively participate in food preparation, production, and service while providing day-to-day leadership to cooks and culinary team members.
• Maintain consistent recipes, portion specifications, preparation procedures, plating standards, and product quality across all food and beverage outlets.
• Develop daily and weekly production plans based on anticipated business levels, events, reservations, historical demand, and outlet needs.
• Coordinate centralized food preparation and production supporting satellite food service locations throughout the resort.
• Ensure products are properly prepared, cooled, stored, labeled, dated, transported, reheated, and served in accordance with food-safety standards.
• Establish and maintain appropriate product and production PAR levels to support business needs while limiting unnecessary inventory and overproduction.
• Lead, train, coach, and develop culinary team members in recipes, preparation methods, portion control, sanitation, food safety, equipment use, and operating procedures.
• Assign daily production responsibilities and monitor productivity, quality, execution, and completion.
• Assist property leadership with culinary scheduling and labor planning to ensure appropriate coverage while maintaining established labor targets.
• Foster teamwork and accountability while maintaining a clean, organized, professional, and respectful culinary environment.
• Manage culinary purchasing in accordance with approved budgets, vendor relationships, company purchasing guidelines, and operational requirements.
• Prepare, place, review, and manage food orders based on inventory levels, PARs, forecasted demand, events, and menu requirements.
• Receive and verify food deliveries for quantity, quality, condition, temperature, and order accuracy.
• Maintain organized dry, refrigerated, and frozen storage areas while enforcing FIFO rotation, labeling, dating, and proper storage procedures.
• Conduct scheduled inventories and maintain accurate inventory records.
• Monitor inventory movement and investigate significant usage or inventory variances.
• Monitor food cost, product usage, purchasing patterns, and production levels to support established financial objectives.
• Reduce waste, spoilage, overproduction, improper portioning, unnecessary purchasing, and other preventable product loss.
• Maintain standardized recipes and portion controls to improve consistency and accurately measure food cost.
• Assist with recipe costing, menu-item costing, menu engineering, and profitability analysis.
• Review menu mix, sales trends, guest demand, and product movement to adjust purchasing and production levels.
• Work with property leadership to achieve established food-cost and labor objectives.
• Develop and maintain menu items appropriate for the resort's guests, operational capabilities, and financial objectives.
• Create and test new menu items, daily specials, seasonal offerings, event menus, and other culinary concepts.
• Identify opportunities for ingredient cross-utilization to simplify production, improve purchasing efficiency, and minimize waste.
• Recommend menu adjustments based on sales performance, profitability, guest feedback, available labor, product availability, and operational feasibility.
• Maintain compliance with company policies and all applicable federal, state, county, and local food-safety and sanitation requirements.
• Maintain proper food temperatures, storage procedures, cooling procedures, sanitation practices, labeling, and date marking.
• Ensure culinary employees consistently follow appropriate hygiene, sanitation, and food-handling procedures.
• Maintain the kitchen, storage areas, equipment, and food-preparation spaces in a clean, sanitary, organized, and inspection-ready condition.
• Support health inspections and promptly address any identified corrective actions.
• Collaborate with resort leadership and other departments to successfully execute community events, golf events, banquets, special functions, and other resort programming.
• Provide Epic Customer Service by responding professionally to guest and resident feedback and taking appropriate action to resolve food-quality or service concerns.
• Protect resort assets through responsible use and maintenance of food, supplies, smallwares, kitchen equipment, and facilities.
• Perform other related duties as assigned to support the success of Pueblo El Mirage and Roberts Resorts & Communities.

Key Competencies

1. Culinary Leadership: Ability to lead by example, organize a kitchen team, establish expectations, and hold team members accountable while remaining actively involved in daily production and service.
2. Food Quality & Execution: Strong understanding of culinary preparation, recipes, portioning, presentation, production techniques, and consistent execution.
3. Financial & Food-Cost Awareness: Understanding of food cost, inventory, recipe costing, product usage, waste, purchasing, portion control, and the relationship between culinary execution and profitability.
4. Inventory & Purchasing: Ability to establish PAR levels, forecast product needs, place accurate orders, manage receiving, maintain organized storage, conduct inventories, and identify unusual variances.
5. Food Safety & Sanitation: Strong working knowledge of food-handling, sanitation, temperature control, storage, labeling, date marking, and kitchen safety requirements.
6. Team Development: Ability to train, coach, communicate expectations, delegate responsibilities, and develop culinary employees.
7. Organization & Planning: Ability to coordinate multiple outlets, production schedules, events, deliveries, service periods, and competing operational priorities.
8. Problem Solving: Ability to respond quickly and effectively to product shortages, equipment challenges, staffing issues, changing business levels, and other operational demands.
9. Communication: Ability to communicate clearly and professionally with team members, resort leadership, vendors, guests, and residents.
10. Customer Service: Commitment to delivering high-quality food and exceptional hospitality consistent with Roberts Resorts & Communities' service philosophy.
11. Adaptability: Ability to adjust production, menus, staffing, and priorities based on changing business needs and resort operations.
12. Accountability: Demonstrated ability to take ownership of results and maintain standards related to people, product, purchasing, inventory, food cost, quality, sanitation, and execution.

Education & Experience

• High school diploma or equivalent required; culinary education or formal culinary training preferred.
• Minimum of 3 years of professional culinary or high-volume food-service experience preferred.
• Prior experience as a Lead Cook, Sous Chef, Kitchen Manager, Chef, or similar culinary leadership position strongly preferred.
• Experience supervising, training, or directing culinary employees.
• Experience with food purchasing, receiving, inventory management, and product PAR levels.
• Working knowledge of food-cost controls, standardized recipes, portion controls, and waste reduction.
• Experience supporting multiple food-service outlets, banquet/event production, resort operations, club operations, or similar hospitality environments preferred.
• Strong understanding of food-safety and sanitation practices.
• Must obtain and maintain all food-safety certifications required by company policy and applicable regulations.
• Ability to effectively use basic computer systems, email, spreadsheets, point-of-sale information, inventory tools, and other technology used in food and beverage operations.