Job Description

Nestled within Sedona’s Boynton Canyon, Mii amo is an enclave, surrounded by natural beauty. Mii amo is intimate, secluded, and entirely at home among the red rocks and pinyon pines. For some, this is a place to start, to begin anew. For others, it’s an opportunity to pause, turn around, change direction, or simply see other paths. For all, it’s a place of personal connection. We know that each Journey is as unique as the individual that embarks upon it. Feel, hear, trust, and nurture the power that lives within you.

Hummingbird Restaurant

Hummingbird at Mii amo, the new signature restaurant, showcases an eclectic culinary program focused on wellness, a cornerstone of the Mii amo experience. Designed to be an airy, light-filled space by day and a tranquil, candlelit space by night, the restaurant sources seasonal produce from its own Chef’s Garden as well as from nearby farms, ranches and orchards.



How you will enjoy your day:

The Sous Chef is responsible for providing overall leadership, creative development, and quality assurance of the restaurant’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus, on-going quality assurance processes and systems, and garden management.

Work Performed:

  1. Assist Executive Chef in all aspects of kitchen procedures, guest service, wine, and food & beverage to ensure excellence in service and product.
  2. Maintain the standards of Relais & Chateaux.
  3. Maintain the standards of Forbes 5 star.
  4. Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
  5. Devise innovative product offerings for the restaurant. Assist with development of menu changes and seasonal specials. Will create specials on a nightly basis.
  6. Formulates and implements procedural guidelines, policies and standards pertaining to the restaurant. Included in this are menu design, product specifications, cleanliness and sanitation, and cost control.
  7. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
  8. Manages the overall creation of menus, preparation instructions, menu cost, recipe development and individual dish specifications by ingredients and corresponding portion sizes.
  9. Collaborates with Supply Chain Management in identifying and sourcing required products.
  10. Guides and supports culinary team in the implementation and adherence of kitchen standards, processes & systems.
  11. Monitors guest, partner and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
  12. Ensures the accurate maintenance of the menu and recipe database.
  13. Responsible for cleanliness and sanitation of work areas.
  14. Assist in the management of the on-site garden.
  15. Develop the kitchen staff and ensure that the team is multi-skilled to support guests in all areas within the resort as required.
  16. Conduct cooking demonstrations in the culinary garden.
  17. Performs related duties as required.

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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