Christopher Arnold
Tucson
Summary
I am an innovative Executive Chef with extensive experience in culinary arts and kitchen leadership. I have a proven ability to develop and execute creative, high-quality menus while efficiently managing kitchen operations. I am skilled in leading teams, maintaining exceptional standards of food quality and presentation, and delivering outstanding dining experiences. I am currently seeking new opportunities for professional growth where I can contribute my expertise, foster creativity, and bring value to an organization committed to excellence.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Chef
Stellar Senior Living, The Forum at Tucson
Tucson, AZ
09.2024 - 05.2026
- Created a 45-person culinary/dining team through hiring, training, evaluating, and scheduling dining staff to ensure adequate staffing for meal service.
- Led daily 430 resident-dining operations inclusive of food preparation, meal service, food delivery, and post-meal sanitation clean-up and dining area re-set for next dining service.
- Created weekly menus inclusive of resident preferences, special dietary needs, state regulated nutrition standards, and budget goals.
- Managed and monitored weekly food purchasing, monthly inventory, and daily food production to ensure meal quality and resident satisfaction. Maintained positive vendor partnerships.
- Managed and monitored departmental budgets, expenses, and employee labor hours to support financial targets and maintain efficient operations.
- Ensured State and Federal Health Department compliance with food safety, sanitation, and workplace safety through monthly training, weekly inspections, and daily oversight.
- Collaborated with management, wellness teams, and other department directors in supporting resident satisfaction, special events, and community event programs.
- Addressed resident concerns through monthly ‘Culinary Chat’s’, resident dining surveys, and created the “Neighbor Table” to streamline a more inclusive dining experience.
- Led quality improvement efforts focused on food and dining presentation, food prepared in a timely manner, product consistency, and overall positive dining satisfaction.
- Organized holiday meals, birthday lunches, promotional and catering events while upholding daily dining service.
Director of Dining Service
Grace Management Inc.
01.2023 - 09.2024
- Develop weekly strategic goals such as quality food, timeliness, and execution of meals for breakfast, lunch and dinner. Aligned all plans to organizations objective of quality food, quality service, and consumer satisfaction.
- Attend early morning director meetings to discuss fluidity in departments, goals, and employee management.
- Oversees day-to-day breakfast, lunch, and dinner operations, including menu planning, food prep, service delivery, and employee management, including cooks and servers adhering to proper protocol and meal executions.
- Attends recruitment of culinary teams, supervises current team, evaluates teams dining services and provides positive feedback to improve department functioning. Hold daily team meetings to communicate department changes, upcoming events, and training with chefs, cooks, servers, and other support personnel.
- Collaborated with sous chefs, lead cooks, and servers to develop appealing menus that meet customers’ dietary preferences, nutritional needs, and satisfaction. Research and create menus specific to holidays, meetings, and events. Teaches culinary team to use creative plating that is appealing to the consumer’s eye and palate. Advocates for professional development opportunities to enhance skills and promote career growth among team members.
- Oversees, manages, and develops dining service monthly budgets. Monitors monthly expenses and implements cost-control measures such as negotiations and renegotiating budgets, vendor contracts, and teaching culinary team how to make quality in-house meals. Secures stable pricing for company and maintains quality standards in product and service.
- Daily interactions with customers, attend to concerns, dietary requests, and provide professional feedback and accommodations. Empathetic towards customers’ needs and preferences. Ensures exceptional dining experiences and strives to implement strategies that enhance customer satisfaction and retention.
- Ensures all team members know and comply with local, state, and federal regulations on food safety, sanitation, and workplace safety. Oversees culinary teams’ inspections, daily temperature logs, and audits to maintain operational compliance with county and state health codes. Mitigates risks by conducting weekly team readiness action plans and provide adequate training to team members.
Assistant Director of Dining Service
Grace Management Inc.
04.2022 - 01.2023
- Responsible for managing day-to-day operations of dining facilities, including overseeing food preparations, service, and cleanliness. Ensure compliance with health and safety regulations. Maintain high standards for food quality, timeliness, and presentation.
- Supervises and coordinates the work of dining staff, including hiring, training, scheduling, and performance management. Ensure proper training for new and current employees in food handling procedures, customer service, and equipment maintenance.
- Collaborate with morning and evening culinary teams to develop menus that meet the dietary requirements, needs, and preferences of customers while aligning with budgetary constraints. Weekly collaborations with Wellness Directors, Management Directors, and customers to implement special event planning and catering services.
- Assists in daily, weekly, and monthly budget preparation and monitoring expenditures to ensure financial goals are met. Ensure cost control measures by reviewing contracts with third parties, reevaluating product costs during inventory management, and collaborate with vendors during negotiations to optimize procurement processes and contracts.
- Personalized customers concern, gather feedback, and enhanced dining experiences and responded in timely and professional manner. Strived to keep a welcoming and enjoyable environment that fosters customer and employee loyalty and satisfaction.
- Ensures health and safety compliance with local, state, and federal regulations related to food safety, sanitation, and workplace safety. Oversee inspections and audits to maintain operational compliance to mitigate risks.
Lead Line Cook
TRT Holdings, Inc – Omni Hotels & Golf Resorts
02.2021 - 04.2022
- Prep, cook and plate menu items on the assigned station(s) of the kitchen including grill, sauté, pantry, etc. followed recipes and portion control guidelines. Prep food in a timely manner and meets quality standards for taste, presentation, and consistency.
- Coordinated and oversaw the activities of cooks and kitchen staff working on their assigned station(s). Assigned tasks to junior team members, monitor performance, and provide guidance to ensure smooth operation during service.
- Worked closely with the Sous Chef or Executive Chef to execute menu items. Ensured effective communication with other kitchen staff to coordinate timing and plating of dishes.
- Inspect food products for quality and freshness before cooking and during service to ensure adherence to food safety and sanitation guidelines. Addressed any discrepancies or issues in food preparation promptly and professionally.
- Monitor inventory levels of ingredients and supplies. Communicates with the Sous Chef to ensure adequate stock levels and minimize waste.
Lead Line Cook
Canyon Ranch Tucson
Tucson, AZ
10.2019 - 03.2021
- Implement new menu items based on customer preferences and dietary restrictions, ensuring an exciting and diverse culinary experience for guests.
- Implement innovative cooking techniques and ingredients to elevate the dining experience and meet the demands of health-conscious guests at Canyon Ranch.
- Assist in training and mentoring new line cooks to ensure consistency and quality in food preparation.
- Ensure food is prepared in a timely manner and meets the high-quality standards of Canyon Ranch.
- Ensure adherence to food safety and sanitation guidelines to maintain a clean and safe kitchen environment.
- Collaborate with executive chef to create and execute seasonal menus that highlight local and sustainable ingredients such as prickly-pair drinks, Sonora desert cacti pod salads, blue corn tamales, and mesquite flour tortillas.
- Conduct regular taste testing sessions with staff to gather feedback and make improvements to menu items.
Lead Line Cook
Ritz Carlton
01.2018 - 01.2019
Lead Line Cook
Westin La Paloma Hotels
01.2016 - 01.2017
Lead Pantry & Line Cook
Zona 78 Restaurant
01.2014 - 01.2015
Line Cook
Fox Restaurant Concepts - North Italia
01.2012 - 01.2013
Line Cook
Old Country Store Inc. – Cracker Barrel
01.2010 - 01.2012
Education
Associate of Arts - Culinary Arts
Pima Community College
Tucson, AZ01-2016
Skills
- Dining Department Management
- Menu planning & development
- High-Volume food production
- Stock Rotation (FIFO)
- Budgeting & Cost Management
- Vendor Management
- Food safety & HACCP compliance
- Staff mentoring and training
- POS system familiarity
- Special event coordination
- Guest experience management
- Multitasking Under Pressure
Certification
- BSL Certified
- Safe Serve Food Handlers Card
- Level 1 Fingerprint Clearance card
Timeline
Executive Chef
Stellar Senior Living, The Forum at Tucson
09.2024 - 05.2026
Director of Dining Service
Grace Management Inc.
01.2023 - 09.2024
Assistant Director of Dining Service
Grace Management Inc.
04.2022 - 01.2023
Lead Line Cook
TRT Holdings, Inc – Omni Hotels & Golf Resorts
02.2021 - 04.2022
Lead Line Cook
Canyon Ranch Tucson
10.2019 - 03.2021
Lead Line Cook
Ritz Carlton
01.2018 - 01.2019
Lead Line Cook
Westin La Paloma Hotels
01.2016 - 01.2017
Lead Pantry & Line Cook
Zona 78 Restaurant
01.2014 - 01.2015
Line Cook
Fox Restaurant Concepts - North Italia
01.2012 - 01.2013
Line Cook
Old Country Store Inc. – Cracker Barrel
01.2010 - 01.2012
Associate of Arts - Culinary Arts
Pima Community College
Special Recognition and Awards
- Silver Chef Nominee April 2026
- Heart of the House Champion September 2016
- Brand Champion of the Month of May 2016
- Brand Champion of the Month of July 2016
- Excellence in Culinary Execution of PGA Golf Tournaments 2016 and 2017
- Excellency in ‘The Event’ by North Italia – Boys and Girls Club of Southern Arizona
- Outstanding Culinary PCC Student Artist 2013