Executive Sous Chef

Arcis Golf•Scottsdale, AZ

6d•Onsite

About The Position

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. Executive Sous Chef Location: Ancala Country Club - Scottsdale, AZ Ancala Country Club is seeking a dynamic and skilled Executive Sous Chef to play a key role in our culinary team. The Executive Sous Chef will collaborate with the Executive Chef to oversee kitchen operations, manage the culinary team, and contribute to the development of creative and high-quality menus for our members and guests.

Requirements

Proven experience as a Sous Chef or in a similar leadership role in a high-end dining establishment.
Culinary degree or equivalent certification.
Strong leadership and team management skills.
Excellent knowledge of culinary techniques, food presentation, and kitchen operations.
Knowledge of health and safety regulations and best practices.
Creative and innovative approach to menu planning and development.

Responsibilities

Assist the Head Chef in leading and managing the kitchen team.
Provide guidance, training, and support to kitchen staff to ensure a cohesive and productive work environment.
Collaborate with the Head Chef in creating innovative and diverse menus.
Contribute to menu planning, ensuring variety, seasonality, and member preferences are considered.
Oversee day-to-day kitchen operations, including food preparation, cooking, and presentation.
Ensure compliance with health and safety standards and maintain a clean and organized kitchen.
Monitor and maintain high standards of food quality, taste, and presentation.
Conduct regular inspections to ensure consistency and compliance with established culinary standards.
Train kitchen staff on culinary techniques, safety procedures, and kitchen protocols.
Foster a culture of continuous learning and improvement within the culinary team.
Collaborate with the Head Chef to plan and execute special events, banquets, and catering services.
Coordinate with other departments to ensure seamless integration of kitchen operations with overall club services.