Executive Chef

Arcis Golf•Scottsdale, AZ

33d•Onsite

About The Position

Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.

Requirements

Previous experience in a Chef leadership role
High school diploma or equivalent required.
Strong attention to detail, planning and organizational skills
Experience supervising others and leading a team
Strong verbal and written communication skills
Food service permit as required by local or state government agency.
ServSafe certification must be obtained within 30 days of hire.
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.

Nice To Haves

Bachelor’s degree, Culinary degree or certificate preferred.

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.