Culinary Lead: Executive Sous Chef & Menu Innovation

Clubatsnoqualmieridge; Town of Florida (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

Arcis Golf is seeking a seasoned culinary leader to direct and coordinate activities of the culinary department at our clubs. You will lead the culinary team, uphold standards, and collaborate on menus and features to elevate guest experiences.

The role involves supervising staff, achieving financial targets, and ensuring compliance with health and safety regulations across the kitchen. Occasional cross-department collaboration is required.

Qualifications

• Experience in a lead culinary role with supervisory duties.
• Strong attention to detail, planning and organizational skills.
• Experience supervising others and leading a team is preferred.
• Good verbal and written communication skills.

Responsibilities

• Direct and coordinate activities of the culinary department with Executive Chef.
• Lead the culinary team and maintain established operational standards.
• Possibly oversee a specific department such as Banquets or a la carte service.
• Ensure compliance with Menu Program, Approved Product List and Inventory procedures.
• Recruit, develop and retain culinary staff.
• Supervise kitchen operations to ensure quality and timely output.
• Monitor financial targets and ensure proper accounting procedures.
• Respond to guest requests promptly and ensure guest satisfaction.
• Maintain kitchen cleanliness and sanitary standards per laws.
• Work across kitchen positions as needed and assist in menu development.
• Communicate across departments about programs and events.

Skills

Lead culinary role

Attention to detail

Planning and organizational skills

Team leadership

Guest service mindset

Education

High school diploma or equivalent

Culinary degree or certificate

Job description

Arcis Golf is seeking a seasoned culinary leader to direct and coordinate activities of the culinary department at our clubs. You will lead the culinary team, uphold standards, and collaborate on menus and features to elevate guest experiences.

The role involves supervising staff, achieving financial targets, and ensuring compliance with health and safety regulations across the kitchen. Occasional cross-department collaboration is required.