Executive Chef

JDM GOLF LLC • Phoenix, AZ

43d • Onsite

About The Position

JDM Golf owns and operates the Arizona Biltmore Golf Club and The Wigwam Golf Resort, two of Arizona’s premier golf properties. The Arizona Biltmore Golf Club is located in the shadow of the Phoenix Mountain Preserve. Each property offers a unique challenge for golf enthusiasts to keep the game exciting. From the moment our golfers arrive to the time they leave, they will enjoy a variety of services including food and beverage. In the spring of 2024, the Clubhouse became the new home of the Adobe Bar & Grille. Reporting to the Director of Adobe Operations, we are looking for a Executive Chef to join our Adobe management team. This is a unique “hands-on” opportunity to have a meaningful impact on the success of our business each and every day. We care about people, are passionate about our golf and food, take pride in what we do and love life! The Executive Chef’s purpose is to successfully oversee the culinary operations of the Adobe Clubhouse, ensuring the delivery of high-quality food services to members, guests, and clients and their attendees. Maintains the highest professional food quality and sanitation standards. Ensures all company policies and procedures are being followed with Culinary Team. Supervision This position has supervisory responsibility for back of the house positions. Fosters a positive and collaborative work environment, promoting professional growth and development among the kitchen team. Consults with Director of Clubhouse Operations and Human Resources on Recruitment, Development, Performance Management, and Succession Planning together. May serve as a backup supervisor for other food service areas, when other food service management is not available.

Requirements

• Culinary degree from approved school or completion of an approved apprentice program required.
• HSD or GED required.
• 5 to 10 years’ experience as an Executive Chef or an Executive Sous Chef.
• Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team.
• Advanced knowledge of culinary arts and exceptional cooking skills.
• Experience planning and monitoring all food-production-related costs.
• Successful experience developing food purchase specifications and standard recipes.
• Has a proven track record of maintaining food quality and sanitation standards.
• Excellent communication (oral and written) and interpersonal skills with members, clients, and internal staff.
• Ability to work under pressure including changing circumstance and last-minute requests.
• Be detail-oriented, organized, and capable of managing multiple tasks simultaneously.
• Quick thinking and problem-solving to address issues that may arise during the planning process or the event itself.
• Team player.
• Ability to use Point of Sale (POS) System.
• Microsoft Word and Excel.
• Ability to use employee self-service and supervisor role on company’s human resources/payroll database.
• Position may require travel within the Metropolitan area; thus, reliable transportation is required.
• If using a personal vehicle, must have appropriate driver’s license and insurance coverage and pass company's MVR process.
• Unexpired AZ Food Manager Certification.
• Regular attendance is required.
• Additional hours including weekends may be required on a regular basis to fulfill duties of position.
• At times, an individual must be able to work in a fast-paced environment with the ability to manage and prioritize multiple, competing tasks and demands and to seek supervisory assistance as appropriate.

Nice To Haves

• Minimal travel - conferences, as needed.

Responsibilities

• Supervise and manage the kitchen staff, including chefs, cooks, and kitchen assistants.
• Oversee day-to-day kitchen operations, ensuring efficiency, cleanliness, and adherence to food safety standards.
• Create innovative and diverse menus that cater to the preferences of members and guests, taking into consideration dietary restrictions, seasonal availability, and trends in the culinary industry.
• Develop menus according to preferences and budgetary constraints for banquets and events.
• Calculate the cost of ingredients for each menu item to determine appropriate pricing.
• Adjust menu prices as needed to maintain profitability while remaining competitive.
• Maintain high standards of food quality, presentation, and taste.
• Conduct regular tastings and inspections to ensure consistency in the preparation of dishes.
• Ensure compliance with health and safety regulations, including proper food handling, sanitation, and kitchen hygiene.
• Stay informed about changes in food safety standards and implement necessary adjustments.
• Create customized menus for events, tournaments, and special occasions hosted at the golf club.
• Oversee the execution of catering services, ensuring a seamless and memorable dining experience for guests.
• Interact with members and guests, seeking feedback on the dining experience and incorporating suggestions for improvement.
• Address any concerns or issues related to food quality or service promptly and professionally.
• Develop and manage budgets for the kitchen, including food costs, staffing, and equipment.
• Implement cost control measures to optimize profitability without compromising quality.
• Be aware of the food loss rate and implement measures to reduce it.
• Submit necessary invoices and documentation according to financial operational procedures and requirements.
• Establish relationships with suppliers to source high-quality and fresh ingredients.
• Negotiate contracts with vendors to ensure favorable terms and pricing.
• Train kitchen staff on culinary techniques, menu items, and safety protocols.
• Provide regular reports on sales performance and market trends to management.
• Ensure staff have appropriate certifications for their position.
• Hire, train, schedule, develop, and appraise staff effectively.
• Take corrective action as necessary on a timely basis and in accordance with agency policy.
• Consult with Human Resources as appropriate.
• Collaborate with management, catering sales and other departments to ensure a cohesive and integrated approach.
• Perform other duties, as assigned.

Benefits

• Competitive compensation package - Compensation is commensurate with experience/education
• Paid Time Off
• Comprehensive Benefits including medical, dental, vision, and life insurance
• 401k Plan including match
• Opportunity to play golf at our top-notch golf courses
• Employee Discount Program & More

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED