Executive Sous Chef

CCMC; Sedona (AZ); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Comprehensive benefits

Paid time off

Relocation assistance

Employee dining privileges

Professional development opportunities

Job summary

The Club at Seven Canyons in Sedona, AZ is seeking an Executive Sous Chef to lead the culinary team within a luxury private club setting. This salaried management role collaborates with the Executive Chef to direct kitchen operations across restaurant, banquet, and farm-to-table programs.

The ideal candidate has 5+ years in progressive culinary leadership, fine dining experience, and proven staff supervision. Relocation assistance is available for qualified candidates.

Qualifications

• Minimum of five years of progressive culinary leadership.
• Experience as an Executive Sous Chef, Chef de Cuisine, or Senior Sous Chef in upscale dining.
• Fine dining experience required.
• Experience supervising kitchen staff and managing production, scheduling, and food cost.
• Luxury private club or high-end resort experience preferred.

Responsibilities

• Direct the daily operations of the kitchen and assume full leadership of the culinary department in the Executive Chef’s absence.
• Supervise, schedule, coach, and evaluate culinary staff; participate in hiring, onboarding, performance management, and corrective action.
• Plan and assign work, set service priorities, and hold the team accountable for quality, timing, and professionalism.
• Exercise independent judgment on menu execution, daily features, production levels, inventory, ordering, and waste control.
• Assist the Executive Chef with seasonal menus, banquet and event menus, recipe development, food costing, and menu engineering.
• Oversee culinary execution for à la carte dining, member events, weddings, tournaments, wine dinners, Chef’s Table, and farm-to-table dinners.
• Collaborate on farm harvest planning and the use of seasonal product grown for the Club.
• Maintain sanitation, safety, and equipment standards and ensure compliance with Club policies.
• Support labor and food-cost management and recommend operational improvements.
• Hands-on cooking and service support are expected as needed to maintain standards, but they are secondary to management duties.

Skills

Culinary leadership

Executive Sous Chef experience

Fine dining

Staff supervision

Banquet/event production

Job description

Executive Sous Chef - The Club at Seven Canyons – Sedona, Arizona

Position Summary

The Executive Sous Chef is a salaried management position responsible for directing kitchen operations and exercising independent judgment in the daily leadership of the culinary department. Working with the Executive Chef, this role oversees service, production, staffing, quality, and cost control for restaurant, banquet, and special-event dining, including the Club’s farm-to-table program. The primary duty of this position is management of the kitchen and its staff, not routine cooking. The Executive Sous Chef regularly supervises culinary employees, makes or recommends decisions affecting hiring, scheduling, coaching, and performance, and uses discretion on menus, purchasing, food cost, and operational standards.

Reports To

Executive Chef / Director of Hospitality

About Seven Canyons

Nestled among Sedona's iconic red rocks, The Club at Seven Canyons is a luxury private club recognized for exceptional hospitality, elevated cuisine, and memorable member experiences.

Our culinary philosophy is rooted in craftsmanship, seasonality, and personalized service. As Oak Creek Farm continues to develop, our food program is evolving into one centered around regenerative agriculture, organic growing practices, and hyper-local sourcing. Every menu tells the story of the surrounding Verde Valley.

Primary Responsibilities

• Direct the daily operations of the kitchen and assume full leadership of the culinary department in the Executive Chef’s absence
• Supervise, schedule, coach, and evaluate culinary staff; participate in hiring, onboarding, performance management, and corrective action
• Plan and assign work, set service priorities, and hold the team accountable for quality, timing, and professionalism
• Exercise independent judgment on menu execution, daily features, production levels, inventory, ordering, and waste control
• Assist the Executive Chef with seasonal menus, banquet and event menus, recipe development, food costing, and menu engineering
• Oversee culinary execution for à la carte dining, member events, weddings, tournaments, wine dinners, Chef’s Table, and farm-to-table dinners
• Collaborate on farm harvest planning and the use of seasonal product grown for the Club
• Maintain sanitation, safety, and equipment standards and ensure compliance with Club policies
• Support labor and food-cost management and recommend operational improvements

Hands-on cooking and service support are expected as needed to maintain standards, but they are secondary to the management duties of this role.

Qualifications

• Minimum of five years of progressive culinary leadership
• Previous experience as an Executive Sous Chef, Chef de Cuisine, or Senior Sous Chef in an upscale dining environment
• Fine dining experience required
• Demonstrated experience supervising kitchen staff and managing production, scheduling, and food cost
• Strong banquet and event production experienceLuxury private club, Forbes-rated resort, destination resort, or Relais & Châteaux experience preferred
• Strong leadership, communication, and organizational skills, with the ability to exercise sound independent judgment
• Ability to remain calm and lead effectively in a fast-paced environment

Compensation & Benefits

• Competitive salary based on experience.
• Comprehensive benefits package.
• Paid time off.
• Professional development opportunities.
• Employee dining privileges.
• Relocation assistance is available for qualified candidates.