Chef de Cuisine

Desert Mountain Club•Scottsdale, AZ

28d•Onsite

About The Position

Desert Mountain Club is looking for a Chef de Cuisine to join the culinary team led by Maitre Cuisinier de France, Chef Bertrand Bouquin. In this role, you will oversee all culinary operations of the outlet to include dining services, events, and caterings. You will lead and develop the culinary and stewarding staff, ensuring a positive, energized culture for our employees to thrive and provide a memorable experience for membership by delivering an exceptional culinary experience through the food and member interactions. The ideal candidate will be driven, professional, and a team player seeking an environment that fosters a culture of education and respect.

Requirements

At least 3-5 years of kitchen management experience, preferably in a Chef de Cuisine role.
Must have a valid drivers license with a clean driving record for the last 3 years.

Nice To Haves

Prior upscale restaurant and golf / country club experience is a plus.

Responsibilities

Directly manage, train, train, coach, and develop a staff of culinarians and stewards ensuring all procedures are completed to department standards.
Develop and embrace a positive, professional and energized culture for the employees that is focused on creating special and memorable experiences for members and guests.
Responsible for overseeing all day-to-day culinary operations of the kitchen.
Assign and coordinate daily production and prep work for culinary staff to complete along with daily and weekly cleaning checklists for cooks and stewards.
Maintain a strong emphasis on food quality and presentation ensuring consistency of all food items in accordance to the outlet’s recipes, portioning, cooking techniques, and presentation standards.
Source and order product for outlet production in accordance with property procedures, business volume, and food cost guidelines.
Prepare schedules and reports in a timely manner. Maintain appropriate staffing levels to ensure efficient use of labor and avoid unnecessary overtime.
Prepare and conduct staff reviews, disciplinary action, and performance improvement plans by working closely with the Director of Culinary and Human Resources.
Conduct daily line-ups and monthly meetings, and attend all scheduled meetings.
Work closely with the Director of Culinary on menu development, portion control, and costing.
Execute costing, plating guides and menu descriptions for all menu items.
Maintain knowledge on food trends and diets, educate staff, and execute according to the specifications.
Maintain cleanliness, maintenance of equipment, and a safe working environment following DMC and Arizona Health Department policies.
Responsible for monthly inventory.
Set strict guidelines for dry and perishable food storage within Arizona State Health regulations.
Assist the Executive Steward with all equipment needs, storage and proper care.
Oversee the execution of events with the assistance of the banquets and catering team.
Build and maintain great relationships with members through table touches during service, meetings to discuss special events, and acknowledging them across property through name recognition.
Oversee employee meal program, ensuring appealing, healthful and abundant foods are provided for employees.
Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies.
Other duties as assigned by Director of Culinary.