Executive Chef

Clubatsnoqualmieridge; Scottsdale (AZ); On-site; USD 85,000 - 115,000; Full time

Job summary

Ancala Country Club in Scottsdale, AZ seeks an Executive Chef to lead the culinary team and oversee daily kitchen operations. This role focuses on maintaining high standards, developing menus, controlling costs, and ensuring guest satisfaction across events and regular service.

The ideal candidate has prior Chef leadership experience, strong planning and communication skills, and a track record of staff development.

Qualifications

• Experience leading culinary teams in a chef leadership role.
• Strong attention to detail, planning and organizational skills.
• Experience supervising others and leading a team.
• Strong verbal and written communication skills.

Responsibilities

• Direct and coordinate activities of the culinary department.
• Lead the culinary team to maintain standards and profitability.
• Develop and execute menus; ensure quality and margins.
• Review feedback and implement action plans for improvements.
• Ensure kitchen safety, sanitation and compliance with laws.
• Communicate effectively with other departments and events team.

Skills

Chef leadership

Attention to detail

People supervision

Verbal & written communication

Education

Bachelor’s/Culinary degree or certificate

Job description

## Executive ChefApply: Ancala Country Club - Scottsdale, AZ: Full time: Posted Today: R17190**Club Location:**Ancala Country Club - Scottsdale, AZArcis 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.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. **Club Location:** Ancala Country Club**Title:** Executive Chef**Department:** Food & Beverage**Reports to:** General Manager**FLSA Status:** Exempt **Scope:**Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. **Primary Responsibilities:*** Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures.* Responsible for selection, development and retention of talented culinary staff.* Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.* Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.* Engineer all menus items to ensure quality and proper margins.* Create and execute short term and long term operational and financial plans for the department to improve quality and financial results.* Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.* Creates menus as needed for events, custom events, daily features and so on.* Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.* Maintains constant communication between departments and keeps other departments informed about special programs and events.**Qualifications:*** Previous experience in a Chef leadership role* High school diploma or equivalent required. Bachelor’s degree, Culinary degree or certificate preferred.* Strong attention to detail, planning and organizational skills* Experience supervising others and leading a team* Strong verbal and written communication skills **Working Conditions:**Will often be required to work nights, weekends and holidays.Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. **Physical / Cognitive Activities:***This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.*The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructionsA significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills.Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.Mathematical skills such as profit/loss concepts, percentages, and variances are used often.