The ideal candidate is a seasoned Executive Chef with a strong culinary background, responsible for developing a creative, affordable modern American menu for a new full-service restaurant in Tucson foothills.
They will oversee kitchen operations, manage finances, ensure quality food production, and lead menu creation.
Additional responsibilities include hiring, training junior staff, and collaborating with restaurant managers on overall food and beverage operations.
Once established, there may be opportunities to assist with other concepts.
The candidate should have an Associate's degree in Culinary Arts, 3+ years of kitchen experience, leadership skills, and experience working within budget constraints.