Canyon Ranch
Overview
Canyon Ranch® has been a trailblazer and an industry-leading proponent of the wellness lifestyle since its founding in 1979. Canyon Ranch operates wellness destination resorts in Tucson, Arizona, and Lenox, Massachusetts, and North America’s largest day spa at The Venetian® hotel in Las Vegas, Nevada. Canyon Ranch has earned multiple awards and recognitions for its spa and wellness programs. Responsibilities
Join a world-class wellness resort where culinary excellence meets purpose. As Executive Sous Chef, lead daily kitchen operations, ensure food safety and quality, supervise and develop staff, and support budget goals—creating nourishing, memorable guest experiences. Manage the preparation, production and presentation of all food in the main kitchen and related areas in a safe, sanitary and cost-effective manner. Assist in development, marketing and presenting guest-facing revenue-generating classes to enhance the overall Food and Beverage experience. Oversee preparation and presentation of all food in accordance with Canyon Ranch recipes, nutritional philosophy and quality standards, including proper handling and storage in compliance with Health Department and Serv-Safe procedures. Supervise culinary staff; interview, select, train, coach, counsel, and assist in performance management and scheduling to ensure proper departmental coverage. Assist in development of the department budget and work with the Executive Chef to control food costs and achieve budgetary goals. Qualifications
Experience required: 3-5 years in a related field. Minimum education: associate degree or two-year equivalent specialized training or relevant experience. Senioriy level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
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Canyon Ranch® has been a trailblazer and an industry-leading proponent of the wellness lifestyle since its founding in 1979. Canyon Ranch operates wellness destination resorts in Tucson, Arizona, and Lenox, Massachusetts, and North America’s largest day spa at The Venetian® hotel in Las Vegas, Nevada. Canyon Ranch has earned multiple awards and recognitions for its spa and wellness programs. Responsibilities
Join a world-class wellness resort where culinary excellence meets purpose. As Executive Sous Chef, lead daily kitchen operations, ensure food safety and quality, supervise and develop staff, and support budget goals—creating nourishing, memorable guest experiences. Manage the preparation, production and presentation of all food in the main kitchen and related areas in a safe, sanitary and cost-effective manner. Assist in development, marketing and presenting guest-facing revenue-generating classes to enhance the overall Food and Beverage experience. Oversee preparation and presentation of all food in accordance with Canyon Ranch recipes, nutritional philosophy and quality standards, including proper handling and storage in compliance with Health Department and Serv-Safe procedures. Supervise culinary staff; interview, select, train, coach, counsel, and assist in performance management and scheduling to ensure proper departmental coverage. Assist in development of the department budget and work with the Executive Chef to control food costs and achieve budgetary goals. Qualifications
Experience required: 3-5 years in a related field. Minimum education: associate degree or two-year equivalent specialized training or relevant experience. Senioriy level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
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