Executive Sous Chef - Lead a High-Volume Resort Kitchen

BlueStar Resort & Golf; Peoria (AZ); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical, dental, life insurance

Paid Time Off

7 paid holidays

401(k) plan

Job summary

BlueStar Resort & Golf seeks an Executive Sous Chef in Peoria, AZ to join the Kiva Club team and assist the Executive Chef in daily kitchen operations. You will supervise staff, manage labor, uphold safety standards, and contribute to cost control and menu development.

You will work in a fast-paced luxury setting, ensuring high quality, consistency, and guest satisfaction while mentoring culinary staff and advancing new product ideas.

Qualifications

• High School diploma preferred.
• American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
• Experience supervising a team of managers or similar leadership role is required.
• Strong budgeting, cost control and menu planning skills.
• Ability to read, analyze and interpret recipes and do cost analysis.

Responsibilities

• Communicate company values to support achievement of goals.
• Plan menus, production schedules, and purchase orders while controlling food costs.
• Provide accurate recipes and cost sheets for banquet and menu items.
• Develop positive relations with guests, staff, contractors and suppliers.
• Lead kitchen staff and manage performance, safety and sanitation.

Skills

Executive Sous Chef

Staff supervision

Cost control

Food safety

Budgeting

Restaurant kitchen operations

Education

High School diploma

ACF Chef Certification (preferred)

Tools

Microsoft Excel

Office suite

Inventory software

Job description

BlueStar Resort & Golf seeks an Executive Sous Chef in Peoria, AZ to join the Kiva Club team and assist the Executive Chef in daily kitchen operations. You will supervise staff, manage labor, uphold safety standards, and contribute to cost control and menu development.

You will work in a fast-paced luxury setting, ensuring high quality, consistency, and guest satisfaction while mentoring culinary staff and advancing new product ideas.