Executive Chef

The Bay Club; Phoenix (AZ); On-site; USD 50,000 - 80,000; Full time

Job summary

A leading restaurant in Phoenix is seeking an Executive Chef to oversee kitchen operations, ensuring high standards of food quality and operational efficiency. The ideal candidate will have a culinary degree and extensive experience in a similar role. Responsibilities include menu planning, supervision of kitchen staff, and maintaining safety standards. This position offers an opportunity for culinary creativity and leadership in a vibrant culinary environment.

Qualifications

• Two years’ experience as an Executive Sous Chef or Executive Chef.
• Must have Food Safety and Sanitation Training.
• Knowledge of sanitation standards and health codes.

Responsibilities

• Supervises food preparation and manages costs, inventories, and daily specials.
• Develops standard recipes, tests new products, and maintains contact with other chefs.
• Participates in interviewing, hiring, and training new staff.

Skills

Safe work practices

Portion control

Menu planning

Supervision

Inventory management

Education

AA degree or culinary degree

Job description

Papago Golf Course and Lou's Bar and Grill are excited to announce an exceptional career opportunity for an Executive Chef. Qualified candidates will excel in a hospitality environment and be dedicated to providing superior service.

Desired Qualifications of the Executive Chef:

• Incorporates safe work practices in job performance.
• Completes market lists, orders necessary items, and inspects foods received from markets such as meat, fish, and vegetables.
• Develops standard recipes for all dishes to ensure proper portion control, taste, and quality; tests new products, recipes, and formulas.
• Supervises food preparation, manages costs, inventories, portion control, menu planning, recipes, and daily specials; assists in planning the kitchen budget.
• Assists line cooks during peak hours.
• Participates in interviewing, hiring, and training new staff; assists with work schedules and job requirements.
• Develops new cooking methods to improve cuisine; maintains contact with other chefs and visits kitchens to stay updated on food and equipment developments.
• Assists in preparing inventories, budget forecasts, and revises work schedules as needed; reports on payroll, overtime, absenteeism, and accidents.
• Coordinates with other departments for special functions and outings.
• Maintains regular and reliable attendance.

Other Qualifications:

• Must have Food Safety and Sanitation Training.
• Knowledge of sanitation standards and health codes.

Minimum Qualifications:

• AA degree or culinary degree; two years’ experience as an Executive Sous Chef or Executive Chef.

Equal Opportunity Employer
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