Executive Chef

BallenIsles Country Club•Flagstaff, AZ

4h•Onsite

About The Position

Flagstaff Ranch Golf Club in Flagstaff, Arizona is seeking an Executive Chef. This role requires a candidate who thrives in a hospitality environment and is highly focused on providing superior service to club members and guests. The Executive Chef will be responsible for the overall leadership, recruitment, and development of the culinary team, as well as all food production for the restaurant, banquets, and seasonal golf course venues. Key duties include developing menus and recipes, overseeing all purchasing, and managing the culinary team's labor budgets. The successful candidate will utilize innovative and creative ideas to enhance the food and beverage experience, directing a team to foster a culture of excellence. Maintaining the highest professionalism and adhering to the Club’s service standards are essential. Effective verbal and written communication skills are required for this interactive position. Flagstaff Ranch Golf Club is an 18-hole private, member-owned Club in Flagstaff, Arizona, recognized by Golfweek and Golf Digest. Situated at over 7,000 feet in a Ponderosa pine forest, it offers cooler summer temperatures. Established in 2003, the Club provides a premier golf and community experience with dramatic views and mountain wildlife. The Jerry Pate-designed golf course measures 7,160 yards (par 71). The Club has 400 full family memberships, with 13,000 rounds played during its six-month golfing season. Facilities include a world-class golf shop, renovated practice facility, a 26,000 square foot clubhouse, locker rooms, club storage, fitness center, swimming pool, tennis/pickleball courts, youth activity center, kids playground, and a full-service food and beverage operation. Flagstaff is a historic community, home to Northern Arizona University, offering a vibrant downtown with restaurants, shops, concerts, and summer activities, and is close to Sedona and The Grand Canyon.

Requirements

Minimum of five (5) years hospitality managerial experience preferably within an upscale environment (private equity golf clubs, resorts, or fine dining).
Proven record of strong food and beverage operations.
Prior experience in hiring and training.
Previous experience in menu planning.
Previous experience in budgeting.
Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
Working knowledge of various computer software programs.

Responsibilities

Clearly understand the metrics for successful attainment of member satisfaction expectations, financial goals and objectives in culinary operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Assist the F&B Director developing and monitoring the F&B budget and procedures to provide direction and controls for F&B operations and costs; implement corrective procedures as necessary to help ensure budget goals are attained.
Consults with the Dining/Events Manager about food production aspects of special events being planned.
Interacts with F&B staff to assure that food production consistently exceeds the expectations of members and guests.
Reinforce established and/or create standard operating procedures and processes for all dining areas.
Keep current on all matters pertaining to the food and beverage industry.
Approves the requisition of products and other necessary food supplies.
Plans menus for all food outlets in the Club.
Cooks or directly supervises the cooking of items that require skillful preparation.
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Establishes controls to minimize food/supply waste and theft.
Support safe work habits and a safe working environment at all times.
Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage requirements.
Evaluates products to assure that quality, price and related goods are consistently met.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Assist in planning and be responsible for ensuring special club events are well-conceived and executed.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Perform other duties as directed.
Be a positive and enthusiastic motivator and team member.
Ability to interact positively with management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
Work in coordination with other department leaders to ensure consistent standards result in high member satisfaction.
Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team.
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
Be the primary coordinator of culinary team hiring, orientations and creating a culture of teamwork, training, menu development, and the supervision of associates to ensure all is done in accordance with approved Club policies and is compliant with governmental regulations.
Hold regular staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club.
Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
Have a passion and aptitude for teaching and training for all food service personnel, working, as necessary, with the staff solely responsible for operations.
Ensure associates clearly understand performance expectations and assigned tasks are reasonable, well-conceived and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and be fair and firm in adherence to Club policy and procedure.
Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding and execution to these high standards.
Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
Frequently visits dining area when it is open to welcome, interact, and develop relationships with members.
Have a strong, highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute those expectations.
Be responsive to members’ requests and strive to find creative ways to accommodate reasonable requests.
Work with the House Committee in ensuring maximum member satisfaction.