Executive Chef III

3w3 weeks ago

Atrium Hospitality

Tucson, US · Full-time · $90,000 – $90,000

About this role

Lead the culinary team at Tucson Marriott University Park as Executive Chef III with Atrium Hospitality. Embody the Atrium SPIRIT—Service, Perseverance, Inclusion, Respect, Innovation, Teamwork—to create an environment where everyone thrives. Deliver exceptional guest experiences through passion and collaboration.

Oversee kitchen operations for a la carte and catering, ensuring consistent quality and execution. Optimize labor costs and productivity through effective scheduling and cross-training. Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction.

Inspire a results-driven culinary team that lives Atrium’s Core Values every day. Collaborate with F&B, sales, and events teams to create menus enhancing guest experience and brand concept. Demonstrate leadership as an Accountable Achiever, Agile Thinker, Talent Curator, and Transparent Leader.

Advance your career with 40% of management hires from internal promotions. Invest in your future through 401(k) with company match, comprehensive health coverage, paid time off, DailyPay, wellness programs, tuition reimbursement, and community service opportunities.

Requirements

4+ years of culinary leadership in a hotel setting – a seasoned pro who’s no stranger to the pace and precision hospitality requires
Proven leadership and technical culinary skills – motivate a team and jump on the line when needed
Strong cost control and analytical know-how – balance quality with efficiency to drive profitability
Executive Chef certification or culinary degree preferred – bring the credentials and confidence to lead
Tech-savvy with Microsoft Office and cloud-based apps – organized, efficient, and not afraid of a spreadsheet
Flexible and committed – early mornings or weekend banquets, you're there to make it happen

Responsibilities

Lead, train, and inspire a results-driven culinary team that lives Atrium’s Core Values every day
Deliver memorable guest experiences by continuously improving food quality, presentation, and service
Optimize labor costs and productivity through effective scheduling and cross-training
Oversee kitchen operations for a la carte and catering—ensuring consistent quality and execution
Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction
Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept

Benefits

Career Growth & Learning – 40% of our management hires are internal promotions
Invest in Your Future – 401(k) plan with company match
Comprehensive Health Coverage – Medical, dental, and vision insurance options
Paid Time Off & Vacation – exclusive Atrium Traveler and brand discount programs
Perks That Fit Your Life – DailyPay, wellness programs, tuition reimbursement, and exclusive discounts
Purpose & Impact – make a difference through Atrium’s community service and volunteer programs