Executive Chef, Culinary Leadership for Desert Golf Club
Overview
Own culinary vision for a premier desert golf club, leading a kitchen team to deliver memorable dining experiences for guests. Manage menu development, food purchasing, cost control, and sanitation at scale in a high-traffic setting. Partner with F&B leadership to price menus, train staff, and maintain exceptional quality. This role is distinct in balancing clubhouse dining with on-course events in a championship course environment.
What You'll Do10
- 1Build menus and standard recipe cards for new items with cost-aware pricing
- 2Lead kitchen operations to ensure consistent preparation and presentation of all dishes
- 3Direct recruiting, interviewing, and discipline of kitchen staff while maintaining labor cost targets
- 4Design and maintain sanitation schedules, food storage, and equipment maintenance programs
- 5Coordinate with F&B Manager on portion sizes, pricing, and production planning
- 6Oversee training of kitchen staff in safety, cooking techniques, and equipment use
- 7Supervise cooks during busy periods to meet guest demand and quality standards
- 8Inspect supplies and equipment, manage orders, and optimize food waste
- 9Collaborate on special events and banquet menu planning and execution
- 10Ensure compliance with health, safety, and regulatory requirements
Requirements8
- 1Widespread culinary expertise with extensive kitchen experience
- 2Associate degree in culinary arts or equivalent preferred
- 3One year of experience as a chef or kitchen supervisor
- 4ServSafe Manager Certification or equivalent food protection credentials
- 5Ability to direct and manage staff, negotiate and prioritize under pressure
- 6Proficient with MS Word, Excel, Outlook, and POS systems
- 7Strong knowledge of food safety, sanitation, and responsible alcohol service
- 8Excellent communication skills and collaboration with other departments
Salary Insight
Salary not disclosed in listing
Location
Required Skills
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