Overview Canyon Ranch guides the pursuit of wellbeing on a path through immersive destinations to a lifetime of proven answers. We inspire your well way of life through Integral Answers, Personal Guidance, Lifetime Impact and Evidence-based Progress. Responsibilities Responsible for successful operation of all areas of culinary food service, Including; labor costs, food costs, sanitation and production. Work directly with front of the house staff to ensure optimal food and service standards. Work with the corporate Food & Beverage team to provide highest level of culinary offering in all outlets of service. Training – 30% Train and develop culinary team members in the proper execution of Culinary Standards and Standard Operating Procedures (SOPs). Ensure consistent onboarding, coaching, and performance feedback for all staff. Conduct regular training sessions on food safety, technique, plating standards, and ingredient knowledge. Foster a culture of continuous learning and excellence in kitchen operations. Staff Supervision – 25% Lead and manage all kitchen staff across various outlets to ensure operational efficiency and alignment with labor and cost budgets. Monitor daily kitchen operations, maintain proper staffing levels, and create schedules that align with business needs. Conduct performance evaluations, manage conflicts, and ensure team members adhere to all departmental, property, and corporate policies and procedures. Menus – 25% Oversee the development, implementation, and maintenance of seasonal, innovative, and guest-focused menus. Collaborate with nutritionists, food & beverage leaders, and marketing teams to ensure offerings are aligned with brand standards and guest expectations. Ensure consistency in quality, presentation, and taste across all culinary outlets. Production – 20% Maintain the cleanliness, organization, and functionality of all food production areas and equipment. Ensure compliance with all federal, state, and local health codes, as well as corporate and property standards. Implement systems to monitor sanitation, food handling, and waste control. Collaborate with engineering and purchasing to maintain and service culinary equipment as needed. Qualifications Experience: 6-10 years work experience in related field is required Education: Associate degree or two-year equivalent specialized training or experience required Certifications: Serve Safe Manager Certification is required