Sous Chef Jobs in Arizona

Bourbon & Bones Lounge - Square One Concepts, is seeking a highly skilled experienced and talented Executive Chef to support the Executive Corp Chef in managing all aspects of the kitchen to join the team. The ideal candidate will have a passion for creating innovative and high-quality cuisine, as well as the ability to lead and inspire a team of culinary professionals. This position requires someone who is highly skilled in menu development, kitchen management, and budgeting. Supervisory Responsibilities: Hires and trains restaurant staff. Organizes and oversees the staff schedules. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: Assist the Executive Corp Chef in the development and execution of seasonal menus that reflect the restaurant's concept and standards. Oversee the preparation and execution of all menu items, ensuring that all dishes are prepared to the highest standards of quality and consistency. Supervise and manage all kitchen staff, including Sous Chefs, line cooks, prep cooks, and dishwashers, providing guidance and support as necessary. Manage inventory control, including ordering, receiving, and storage of all food and beverage items, as well as regular inventory counts and audits. Ensure that all kitchen staff adhere to strict food safety and sanitation protocols, including proper handling and storage of food and equipment. Collaborate with the Executive Chef and the front-of-house management team to ensure seamless service and guest satisfaction. Maintain a clean, organized, and efficient kitchen environment, ensuring that all equipment is properly maintained and in good working order. Assist in hiring and training new kitchen staff, and provide ongoing coaching and feedback to ensure high performance and growth opportunities for all team members. Stay up to date on current culinary trends and techniques and incorporate new ideas and ingredients into the menu as appropriate. Performs other related duties as assigned. Requirements Required Skills/Abilities: Must be eighteen years old. Extensive knowledge of culinary techniques, flavor profiles, and plating presentations Strong leadership skills with the ability to hire, train, motivate, and develop kitchen staff Exceptional organizational and time-management skills to handle multiple tasks and prioritize effectively Proficient in managing food costs, portion control, and kitchen operations Attention to detail and commitment to delivering high-quality dishes consistently Excellent communication and interpersonal skills to work effectively with the culinary team and other staff members Strong understanding of quality control measures, including selecting and inspecting meats for freshness, texture, and marbling. Proficient knife skills and ability to operate and maintain butchery equipment effectively. In-depth knowledge of food safety requirements of restaurants Excellent communication and time- management skills Must be able to work flexible hours, including evening, weekends, and holidays. Must have a valid Food Handlers Certification System Used: Aloha (point of Sales) Hot Schedule (Employee scheduling) Paylocity (HR, Payroll, and Employer Information) Restaurant 365 (inventory Management & Reporting) Plate IQ (invoicing & Payments) Education and Experience: Minimum of 2 years in a Managerial position and minimum 1 year of experience as a Chef in a fine dining restaurant environment Culinary degree or equivalent certification preferred. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold is present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: Accrual up to 40 hours of PTO Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Flexible Scheduling 401(k) Full - Time employees are eligible for the following additional benefits: Medical & Prescription Dental & Vision Health Saving Account (HSA) Wellness Program Discount Pet Care Plan *For a complete list of our benefits please visit: squareoneconceptsinc.com/careers

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

divp class="MsoNormal"bJob Overview/b/p p class="MsoNormal"The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen./p p class="MsoNormal" bResponsibilities and Duties/b/p p class="MsoNormal"b /bspan●/spanspan /spanspan Plan and direct food preparation and culinary activities/span/p p class="MsoNormal"● Modify menus or create new ones that meet quality standards/p p class="MsoNormal"● Estimate food requirements and food/labor costs/p p class="MsoNormal"● Supervise kitchen staff's activities/p p class="MsoNormal"● Arrange for equipment purchases and repairs/p p class="MsoNormal"● Recruit and manage kitchen staff/p p class="MsoNormal"● Rectify arising problems or complaints/p p class="MsoNormal"● Give prepared plates the “final touch”/p p class="MsoNormal"● Perform administrative duties/p p class="MsoNormal"● Comply with nutrition and sanitation regulations and safety standards/p p class="MsoNormal"● Keep time and payroll records/p p class="MsoNormal"● Maintain a positive and professional approach with coworkers and customers/p p class="MsoNormal" bRequirements/b/p p class="MsoNormal"b /bspan●/spanspan /spanspan Proven working experience as a head chef/span/p p class="MsoNormal"● Excellent record of kitchen management/p p class="MsoNormal"● Ability to spot and resolve problems efficiently/p p class="MsoNormal"● Capable of delegating multiple tasks/p p class="MsoNormal"● Communication and leadership skills/p p class="MsoNormal"● Keep up with cooking trends and best practices/p p class="MsoNormal"● Working knowledge of various computer software programs (MS Office, restaurant management software, POS)/p p class="MsoNormal"● BS degree in culinary science or related certificate/p/div

Job Details Tucson, AZ $32.00 - $35.00 HourlyExecutive Chef Executive Chef FLSA CLASSIFICATION: Exempt/Salary Supervisors Title: Pay Range: Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees Life Insurance Long term and short term disability available Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource Paid maternity and paternity leave Minimal nights and/or weekends Competitive salary Dental and Vision benefits available Paid training Paid time off Growth and Development opportunities available Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Minimum work week of 45-50 hours. Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time.

Merkin Vineyards Hilltop Trattoria Old Town, Cottonwood Executive Chef Arizona's premier wine producer, Merkin Vineyards, Caduceus Cellars and Four 8 Wineworks is seeking an Executive Chef. The Executive Chef is responsible for facilitating and supervising onsite kitchen, food related, daily operations ensuring a safe, efficient, clean and organized workplace. The Executive Chef will conduct business in a manner consistent with and compliant with the company's standard operating practices and all applicable rules, laws and regulations. Essential Duties and Responsibilities: To perform this job successfully, an individual must be able to perform the following tasks satisfactorily; other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Cleanliness and Sanitation: Meet or exceed all company standards generally and all requirements of the Yavapai County Environmental Health Department specifically, as well as all other applicable rules, regulations and laws. Organization: The facility is limited in size, optimal organizational strategies must be developed and consistently adhered to in order ensure a highly functional workplace. Safety: The kitchen facility utilizes equipment and operational practices that can create safety hazards if not properly monitored and managed. Meet or exceed all company standards for safe operational practices as well as all other applicable rules, regulations and laws. Personnel: Per directions, directly or indirectly recruit, hire, train and supervise all employees in the food service department. Scheduling: Develop and maintains a work schedule for employees in the food service department in a manner that provides proper staffing levels and is within approved budget parameters. Purchasing: In an authorized manner, purchase products and services as needed, when approved. Inventory: Maintain an approved inventory system that allows for proper controls and will lead to data that can be reliably used for the purposes of purchasing, trend analysis and cost measurements (COGS). Environmental Controls: Be aware of and ensure that room temperature, lighting levels and sound levels are in accordance with the company's standards. Reports: Complete all daily, weekly and monthly operational and financial reports as determined by the company's ownership. Reporting: Submit all reports as directed and be prepared to address the information contained within each report. Promotions: Assist ownership in developing new, interesting and relevant promotional ideas/concepts. Execute and support all aspects of existing promotional programs. Marketing: Assist ownership in developing new, interesting and relevant marketing ideas/concepts. Execute and support all aspects of existing marketing programs. Social Media: At the discretion of and direction of ownership, support social media platforms as directed. Menu: Execute any/all menus as they are developed and approved. Offer new, additional menu ideas/concepts and submit to senior management for review and/or approval/denial. Recipe: Follow all recipes as written/approved. Prior to adding new recipes to the food program or changing existing recipes do so only with the approval of senior management and/or ownership. Plating: Ensure that all food products are plated with correct portion measurements, plateware and visually consistent with the recipe card photo. Opening Duties: When applicable, per scheduled shifts, ensure that all operating practices are followed and in place with regard to opening for business. Closing Duties: When applicable, per scheduled shifts, ensure that all operating practices are followed and in place with regard to opening for business. SOPs: Assist in the development of and ongoing revisions of SOPs. SOPs are written procedures that describe the activities specific to our menu and operation to ensure compliance with the requirements within the Yavapai County Health Department's rules and regulations. These procedures should be used to train the staff members responsible for these activities. CANDIDATE CHARACTERISTICS: The following characteristics are a central part of a management style that will prove helpful in achieving successful results: Willing and able to develop kitchen staff members and support all other staff members in the ongoing daily operations of the business. Dependable and reliable in relation to their work schedule and work duties. Adaptable and flexible to a dynamic workplace that is structured but also evolving. Goal oriented and appreciates and responds well to working towards specific results. Self-managed and self-aware once provided goals and objectives. Collaborative by nature and appreciates offering and receiving creative ideas and constructive feedback. QUALIFICATIONS and REQUIREMENTS: The following is a brief list that includes but is not limited to qualifications preferred to properly execute the job requirements. A minimum of seven years commercial kitchen experience with at least three years with the bona fide title of Chef. Experience in Italian cuisine, highly preferred Experience with bread baking, a plus Experience in a high-volume restaurant, a plus Three professional, relevant, recent references. Food: Certified Food Safety Manager Certificate: Environmental Health Department - Yavapai County. COMPENSATION and BENEFITS: The compensation and benefits listed are provided for discussion purposes during the recruiting and interviewing process: Above market rate base salary, quarterly bonus program, paid vacation, medical, dental and vision insurance (all per the company's policies). Merkin Vineyards, Caduceus Cellars and Four 8 Wineworks are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

Tonto Verde Association - Rio Verde, AZ Full-Time | Exempt | Reports to: General Manager/COO Tonto Verde Association seeks an innovative and hands-on Executive Chef to lead our culinary team. The Executive Chef will oversee all kitchen operations, including menu development, food preparation, kitchen staff management, and ensuring a high-quality dining experience for our members and guests. This position requires strong leadership, creativity, and expertise in private club or upscale dining environments. Key Responsibilities:Culinary Leadership & Menu Development: Design and execute seasonal menus that reflect high-quality, creative cuisine with a balance of classic and modern trends. Ensure menu items meet member expectations, incorporating feedback and maintaining consistency in presentation and taste. Develop innovative specials, themed dining events, and banquet offerings. Kitchen Operations & Quality Control: Oversee all food production, ensuring consistency, quality, and adherence to food safety standards. Establish and enforce portion controls, food waste management, and efficient inventory practices. Implement standardized recipes and ensure proper preparation techniques are followed. Team Management & Training: Recruit, train, and develop kitchen staff to uphold excellence in food quality, teamwork, and professionalism. Foster a positive work environment focusing on mentoring, team development, and performance management. Conduct regular staff meetings to communicate expectations, new procedures, and upcoming events. Financial & Administrative Management: Develop and manage kitchen budgets, including food costs, labor expenses, and operational efficiency. Work closely with the Food & Beverage Director and General Manager to ensure financial goals and service standards align with member satisfaction. Monitor purchasing and inventory controls to minimize waste and maintain cost-effectiveness. Sanitation & Compliance: Maintain strict adherence to all health and safety regulations, including HACCP protocols. Ensure all kitchen facilities, equipment, and work areas are clean, organized, and well-maintained. Conduct regular inspections and compliance checks with health department standards. Qualifications & Experience: Minimum 5+ years experience as an Executive Chef, preferably in a private club, resort, or high-end dining establishment. Proven experience in menu development, cost control, and managing large-scale food and beverage operations. Strong leadership skills with a passion for training and mentoring kitchen staff. Excellent knowledge of current culinary trends, wine pairings, and dietary accommodations. Experience with banquet and event catering operations. Proficiency in food and labor cost management, inventory control, and vendor relations. Ability to thrive in a fast-paced, high-volume environment while maintaining exceptional quality. Preferred Skills & Attributes: Private club experience is strongly preferred. Strong communication and collaboration with front-of-house management. Hands-on leadership style with a commitment to exceeding member expectations. Ability to work flexible hours, including evenings, weekends, and holidays. Compensation & Benefits: Competitive salary commensurate with experience. Benefits package including health insurance, retirement contributions, and paid time off. Opportunities for professional growth and continuing education.

We are looking for a highly experienced and creative Executive Chef to join our fast-paced and growing restaurant. You must have proven success in the kitchen as a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. You will be responsible for meeting food and labor cost targets for the kitchen. You will create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing. Executive Chef Duties and Responsibilities Coordinate and direct all food preparation, from prep through service Monitor the quality of all food and beverages Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day Oversee entire kitchen staff activity and ensure efficient work Order and arrange pickup or delivery of foods for the week Oversee repairs of kitchen appliances Direct and design and plating/presentation techniques for all dishes Hire and train new kitchen staff Work efficiently to resolve any problems that arise in the kitchen Research and implement new culinary trends Maintain a clean kitchen and abide by all state food safety and sanitation laws

At CAESARS REPUBLIC SCOTTSDALE, A HILTON HOTEL, culinary excellence is at the heart of what we do. As an Executive Chef at Luna by Giada, you'll lead our kitchen with creativity, precision, and passion. Your expertise will inspire our culinary team to craft extraordinary dishes that delight our guests and elevate their dining experience. WHAT YOU'LL DO As the Executive Chef at Luna by Giada, you'll be the creative force in our kitchen. In this role, you will: Lead the culinary team in preparing innovative and high-quality dishes. Develop and update menus that reflect the latest trends and guest preferences. Oversee food preparation, ensuring consistency, taste, and presentation meet our high standards. Manage kitchen operations, including inventory, budgeting, and staff scheduling. Train, mentor, and develop your team to achieve culinary excellence. Ensure compliance with food safety and sanitation regulations. Take on additional duties as assigned by management to support the smooth operation of the hotel. WHAT YOU BRING We're looking for a visionary chef with a passion for culinary innovation and leadership. To excel in this role, you'll need: At least 5 years of experience as an Executive Chef or Sous Chef in a high-volume, upscale environment. A culinary degree or equivalent experience. Strong leadership and team-building skills. Expertise in menu development, cost control, and kitchen operations. A commitment to quality, creativity, and guest satisfaction. Flexibility to work a varied schedule, including evenings, weekends, and holidays. A positive attitude and a drive to exceed expectations. JOIN HCW HOSPITALITY At HCW Hospitality, we create incredible experiences for every guest, every time. We build energetic communities that enhance lives, driven by innovation, authenticity, and a deep passion for service. We take pride in doing things right, with a team that's committed to making every moment count. Build your future with us at HCW Hospitality, where excellence isn't just expected-it's celebrated. We're an equal opportunity employer, committed to fostering an inclusive and diverse workplace.

The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. The ideal candidate will have an in-depth knowledge of the classic deli menu and its preparation methods, along with a strong leadership background in a high-paced environment. Responsibilities and Duties ● Plan and direct food preparation and culinary activities ● Modify menus or create new ones that meet quality standards ● Estimate food requirements and food/labor costs ● Supervise kitchen staff's activities ● Arrange for equipment purchases and repairs ● Recruit and manage kitchen staff ● Rectify arising problems or complaints ● Give prepared plates the “final touch” ● Perform administrative duties ● Comply with nutrition and sanitation regulations and safety standards ● Keep time and payroll records ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven working experience as a head chef ● Excellent record of kitchen management ● Ability to spot and resolve problems efficiently ● Capable of delegating multiple tasks ● Communication and leadership skills ● Keep up with cooking trends and best practices ● Working knowledge of various computer software programs (MS Office, restaurant management software, POS) ● BS degree in culinary science or related certificate

We are looking for a highly experienced and creative Executive Chef to join our fast-paced and growing restaurant. You must have proven success in the kitchen as a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. You will be responsible for meeting food and labor cost targets for the kitchen. You will create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing. Executive Chef Duties and Responsibilities Coordinate and direct all food preparation, from prep through service Monitor the quality of all food and beverages Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day Oversee entire kitchen staff activity and ensure efficient work Order and arrange pickup or delivery of foods for the week Oversee repairs of kitchen appliances Direct and design and plating/presentation techniques for all dishes Hire and train new kitchen staff Work efficiently to resolve any problems that arise in the kitchen Research and implement new culinary trends Maintain a clean kitchen and abide by all state food safety and sanitation laws

Job Purpose Responsible for the management of the kitchen operations and team within an area of the business unit with specific regard to: maximising revenue potential in specific outlets improving of standards of operation (including health, hygiene, safety and environmental standards) provide recommendations for innovative culinary products, enhancements and production control of kitchen operating equipment and stock control of kitchen spend and wastage team management implementation of culinary operational efforts to achieve the unit's strategies and objectives Key Performance Areas In collaboration with the Executive Chef, develop outlet objectives and deliverables in line with the culinary strategy Facilitate the communication and implementation of culinary deliverables for the outlet Provide clear delegation of authority and accountability for deliverables Manage and allocate people and operational resources Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property Put in place staff scheduling and duty allocations to ensure coverage Handle shift briefings / handovers / shift reports Manage the preparation of mise-en-place Complete opening and closing checklists Interact and be present on the floor during service to ensure food quality and presentation in line with standards Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc. Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet Report and resolve any issues experienced Monitor the cleanliness and hygiene of the kitchen before, during and after service Completes shift reports Produce a 10-day / 20-day and monthly food cost report Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc) Audit food safety standards to ensure outlet compliance with relevant legislation regulations Conduct maintenance and hygiene inspections in all areas of the kitchen Monitor health, safety, hygiene and environmental elements in the outlet Manage the control and storage of stock and operating equipment as per SOP for the outlet Investigate variances / discrepancies and take necessary action to correct Monitor Culinary standards and processes Control waste for the outlet Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these Collaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet Motivate and manage Capex requirements for the outlet Authorize spend in line with budget Food recipe - All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical. Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet Report on staffing and productivities Monitor departmental leave liability Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Manage productivities and payroll costs for the outlet Identification of employee training needs Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet Manage employee relations within the department Staff communication and motivation Performance contracting, reviews and development Provides resources and removes obstacles to performance Recruit and resource for talent for positions within the department Onboarding of new staff members Liaise with F&B on food and beverage offering, menus and services in the various outlets Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements Communicates department's objectives, standards and operating procedures to internal and external service providers as per SLA Requirements Education 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level Membership with South African Chef's Association and other relevant culinary accreditation Experience 5-6 years' experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 3 years' experience must have been as a Sous Chef. Demonstrated ability to make use of intermediate computer skills Skills and Knowledge Decision-making - use of initiative Learning - training; coaching; staying abreast of industry developments Implementing and co-ordinating - organising people; non-people resources Numeracy and calculation skills Analysing and diagnosing - numerical information; trends in data Problem-solving Making fine judgements through the senses viz colour, taste, texture Technical/proficiency competencies Knowledge Food Costing Culinary Product Knowledge Kitchen Operational Management Labour legislation Environmental and sustainability standards Skills PC skills Coaching Cooking methodologies Equity Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. POPIA ACT Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed. In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement. Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful . Work Level Skilled Job Type Permanent Salary Market Related EE Position No Location Sun City

Executive Sous Chef at Seville Golf & Country Club in Gilbert, AZ | Invited Clubs Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club: McDowell Mountain Golf Club Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. If living outside of Tsaile, AZ, housing and relocation assistance is available. Responsibilities * Lead, train and develop culinary team members for multiple contracts in all business lines. * Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. * Create Signature Restaurant & Catering Menus * Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. * Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. * Measure the performance of assigned goals. * Establish and implement an organized system of supervision & operating procedures. * Direct a high quality, cost effective dining operation. * Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. * Champion Client/Customer First and lead the way in all situations * Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. * Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. * Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. * Actively pursue goal of zero accidents in the work place. * Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. * Ensure all team members participate in daily safety discussions/training. * Develop a team that excels in responding to and exceeding the needs of clients and customers. * Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. * A strong understanding of dietary needs of clients. * Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. * Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. * Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making * Periodically physically perform high volume food production & preparation duties/fills in for absent employees. * Perform inventory and quality control tasks & inspection checklists. * Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. * Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. * This position is responsible for the supervision of staff. * Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications * Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. * Three (3) years of Restaurant experience in a high-end/high volume environment. * Two (2) years in Campus Dining experience * Must have full beverage and bar experience. * Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. * A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. * Must be able to review and work with general business reports - sales, budget, labor, cost, etc. * Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. * HACCP ServSafe Certification required * TAP's Certification required * This contract required COVID-19 vaccination. * Contract requires employees to speak, understand, read and write English. Preferred Qualification * Must have an Associate of Arts Hospitality or Culinary degree. * Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs CompetenciesExcellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

Bourbon & Bones Lounge - Square One Concepts, is seeking a highly skilled experienced and talented Executive Chef to support the Executive Corp Chef in managing all aspects of the kitchen to join the team. The ideal candidate will have a passion for creating innovative and high-quality cuisine, as well as the ability to lead and inspire a team of culinary professionals. This position requires someone who is highly skilled in menu development, kitchen management, and budgeting. Supervisory Responsibilities: * Hires and trains restaurant staff. * Organizes and oversees the staff schedules. * Conducts performance evaluations that are timely and constructive. * Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: * Assist the Executive Corp Chef in the development and execution of seasonal menus that reflect the restaurant's concept and standards. * Oversee the preparation and execution of all menu items, ensuring that all dishes are prepared to the highest standards of quality and consistency. * Supervise and manage all kitchen staff, including Sous Chefs, line cooks, prep cooks, and dishwashers, providing guidance and support as necessary. * Manage inventory control, including ordering, receiving, and storage of all food and beverage items, as well as regular inventory counts and audits. * Ensure that all kitchen staff adhere to strict food safety and sanitation protocols, including proper handling and storage of food and equipment. * Collaborate with the Executive Chef and the front-of-house management team to ensure seamless service and guest satisfaction. * Maintain a clean, organized, and efficient kitchen environment, ensuring that all equipment is properly maintained and in good working order. * Assist in hiring and training new kitchen staff, and provide ongoing coaching and feedback to ensure high performance and growth opportunities for all team members. * Stay up to date on current culinary trends and techniques and incorporate new ideas and ingredients into the menu as appropriate. * Performs other related duties as assigned. Requirements Required Skills/Abilities: * Must be eighteen years old. * Extensive knowledge of culinary techniques, flavor profiles, and plating presentations * Strong leadership skills with the ability to hire, train, motivate, and develop kitchen staff * Exceptional organizational and time-management skills to handle multiple tasks and prioritize effectively * Proficient in managing food costs, portion control, and kitchen operations * Attention to detail and commitment to delivering high-quality dishes consistently * Excellent communication and interpersonal skills to work effectively with the culinary team and other staff members * Strong understanding of quality control measures, including selecting and inspecting meats for freshness, texture, and marbling. * Proficient knife skills and ability to operate and maintain butchery equipment effectively. * In-depth knowledge of food safety requirements of restaurants * Excellent communication and time- management skills * Must be able to work flexible hours, including evening, weekends, and holidays. * Must have a valid Food Handlers Certification System Used: * Aloha (point of Sales) * Hot Schedule (Employee scheduling) * Paylocity (HR, Payroll, and Employer Information) * Restaurant 365 (inventory Management & Reporting) * Plate IQ (invoicing & Payments) Education and Experience: * Minimum of 2 years in a Managerial position and minimum 1 year of experience as a Chef in a fine dining restaurant environment * Culinary degree or equivalent certification preferred. Physical Requirements: * Prolonged periods of standing and working in a kitchen. * Exposure to extreme heat, steam, and cold is present in a kitchen environment. * Must be able to lift up to 50 pounds at times. * Must be able to work late nights and unpredictable hours. * Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: * Accrual up to 40 hours of PTO * Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones * Corporate Shoe Program through Shoes for Crews and Skechers * Competitive Pay * Flexible Scheduling * 401(k) Full - Time employees are eligible for the following additional benefits: * Medical & Prescription * Dental & Vision * Health Saving Account (HSA) * Wellness Program * Discount Pet Care Plan * For a complete list of our benefits please visit: squareoneconceptsinc.com/careers

Tonto Verde Association is looking for an outstanding and creative Executive Sous Chef. Prior experience in this level position is required. Country club experience or fine dining experience is appreciated also. This position is required to have great creative skills for preparing new and exciting dishes daily and weekly. The position will have a lot of freedom to develop and showcase your creative skills. The position will work daily, side by side with the Exec Chef and must be able to multi-task and run a successful kitchen. Duties will also include assisting in banquets, ordering, daily specials and working the line on a daily basis. Please enquire for me details. Please be sure you are comfortable with your commute to The Club. Our address is 18401 E El Circulo Dr. Rio Verde, AZ 85263

Executive Sous Chef at Seville Golf & Country Club in Gilbert, AZ | Invited Clubs Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club: McDowell Mountain Golf Club Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.