Executive Sous Chef: Lead Culinary Team & Menus

Shea Properties; Peoria, Northern (AZ, KY); Hybrid; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

PTO 120 hours/year

7 paid holidays

401(k) after 30 days

Job summary

BlueStar Resort & Golf is seeking an Executive Sous Chef in Peoria, AZ. You will assist the Executive Chef in daily kitchen operations, supervise staff, manage labor, and control costs to deliver high-quality dining experiences.

Responsibilities include menu planning, recipe cost sheets, vendor relations, and staff development. Must have strong leadership, communication, and a proven track record in high-volume hospitality environments.

Qualifications

• High School diploma preferred.
• 3+ years as Executive Sous Chef or Sous Chef leading multiple kitchen outlets, ideally in a large hotel/high-volume setting.
• 1–3 years supervising a team of managers or supervisors.
• American Culinary Federation certification of Certified Chef de Cuisine or higher preferred.
• Current Food Handlers card.
• Proficient in MS Office including Excel; strong cost control and budgeting knowledge.

Responsibilities

• Lead by example to align kitchen operations with BlueStar standards.
• Plan menus, production schedules, and food purchasing to meet guest expectations.
• Provide up-to-date recipes and cost sheets for menu and banquet items.
• Develop positive relationships with guests, vendors, and staff.
• Recruit, train, and evaluate kitchen team; support Executive Chef in staff development.
• Maintain safety, sanitation, and labor standards; manage budgets and inventory.

Skills

Staff supervision

Menu planning

Cost control

Food safety

Communication

Training & development

Labor tracking

Problem solving

Education

High School diploma

Certified Chef de Cuisine (preferred)

Food Handlers card

Tools

Microsoft Office Excel

Job description

BlueStar Resort & Golf is seeking an Executive Sous Chef in Peoria, AZ. You will assist the Executive Chef in daily kitchen operations, supervise staff, manage labor, and control costs to deliver high-quality dining experiences.

Responsibilities include menu planning, recipe cost sheets, vendor relations, and staff development. Must have strong leadership, communication, and a proven track record in high-volume hospitality environments.