Mii Amo

Company Description

Are you outgoing, energetic, passionate, and authentic? Mii amo is the perfect spot for you!

At Mii amo, we work together to create and deliver personalized extraordinary experiences for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us!

Job Description

Basic Function: Responsible for all functions of Mii amo Kitchen operation. Oversee food preparation, merchandising, inventory and portion control, food purchasing, and employee relations for entire Mii Amo culinary department. 

Work Performed:

1. Responsible for planning and daily execution of all culinary operations at the Mii amo. 
2. Fully responsible for the production of high-quality food products at a cost level consistent with management objectives.
3. Responsible for analyzing and developing proper menus consistent with 5-star property 
4. Responsible for the implementation and adherence of Mii amo and Forbes Standards.
5. Responsible for developing and curating relationships with Relais and Chateaux culinary teams.
6. Promote Mii amo and Enchantment (when necessary), via working with marketing team, media and PR agency. 
7. Collaborate with Executive Chef at Enchantment to develop and cross-utilize culinary talent. 
8. Responsible for Mii Amo kitchen to comply with the resort’s objectives and the health and safety of all employees and guests.
9. Train and supervise all kitchens staff in the proper techniques of food handling, food preparation and cost control of high-quality food products.
10. Interview, hire, train and review performance of kitchen and utility personnel.
11. Provide training, coaching and counseling for all employees to develop staff to their fullest capabilities.
12. Observe safety and legal requirements as to the health and labor departments, always maintain all kitchen areas in the highest standards of cleanliness.
13. Create and enforce standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality. 
14. Develop menus, plating guides and standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality. 
15. Test new products, presentations, recipes, trends and formulas on the market.
16. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.
17. Monitor labor to be in accordance with department and resort guidelines, daily.
18. Collaborate with purchasing department to ensure the highest quality product at attractive rates. 
19. Identify opportunities for local purveyor collaborations and menu inclusions.
20. Create a strong bond with journey guests. 
21. Oversight of Chef Garden, coordination of plantings and utilization for events and programming.
22. Create and execute special culinary programming for Mii amo and Enchantment guests
23. Provide a supportive work environment and proper culture to attract and retain talent.
24. Maintain business contacts with health officials. 
25. Maximize food profitability, achieve budgeted revenues, and control expenses and budget of food.
26. Foster a work environment of teamwork and mutual service by assisting coworkers and other departments as necessary to exceed our guests’ expectations.
27. Other duties as assigned.

Supervision Exercised: Sous Chefs, all cooking staff, stewarding.

Supervision Received: Mii amo General Manager

Responsibility & Authority:

1. Ability to consistently maintain a high level of guest service in all quality product. 
2. Upholds the resort commitment to hospitality.
3. Works closely with all departments to ensure guest service levels are being met.
4. Ability to deal effectively with all departments with regular communication. 

Qualifications

Minimum Requirements:

Culinary degree or equivalent related work-related experience and/or training. Prefer 5+ years’ prior supervisory skills and hotel/resort culinary/food and beverage management experience. Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease. Computer skills required. Strong guest and team member relations skills. Must have a Certified Food Handler’s Permit issued by the Yavapai County Health Department. Must have experience with menu creation, budgeting, scheduling of staff and controls of labor expenses.

Physical Requirements:

30% Sitting

70% walking, standing and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Taste and smell

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary

Additional Information

All your information will be kept confidential according to EEO guidelines.