Golf Performance Centre
Executive Chef - Starting Range 90K-100K
Golf Performance Centre, Scottsdale, Arizona, us, 85261
Executive Chef – Starting Range 90K‑100K
Golf Performance Centre
is seeking an Executive Chef to join our team in Scottsdale.
The Executive Chef will be responsible for planning, directing, managing, and ensuring the highest level of product quality and presentation. Responsibilities include menu planning and development, recipe creation, food ordering and inventory while operating within budgeted food and labor cost margins. The role provides strong leadership while managing the hiring, training, and ongoing development of the culinary staff.
Essential Functions
Supervise the culinary department, delegating duties to ensure timely production of catering, dining room, conference food and beverage packages, pub, room service, and employee meals.
Evaluate changes in guest needs, hotel guest mix, industry, and competitive trends to recommend appropriate products, services, and operational changes to ensure guest satisfaction, market dominance, and financial returns.
Develop daily, seasonal, and special event menus designed to increase sales and enhance the guest experience.
Meet with clients as needed to ensure total guest satisfaction.
Establish and ensure adherence to all product quality, consistency, presentation, portioning, garnishment, and utilization goals.
Direct and train staff on new food items and provide ongoing monitoring to ensure comprehension.
Design skills‑level training and development plans for all culinary team members.
Supervise kitchen and equipment maintenance, efficiency, storage, safety, and sanitation across multiple kitchen areas.
Conduct regular safety, sanitation, and general product and personnel inspections to meet hotel and state health regulations.
Teach and ensure compliance with all food, safety, and physical standards and policies.
Forecast labor expenses and oversee scheduling to meet staffing needs and budgeted labor costs.
Recruit, interview, train, coach, praise, counsel, and discipline staff in accordance with company standards.
Ensure all necessary reports and forms are completed on time.
Conduct daily, weekly, monthly, and quarterly meetings to ensure exceptional communication and operational adherence.
Perform any additional functions required by the F&B Director.
Physical Requirements
Perform duties in extreme temperatures.
Remain stationary for long periods.
Move or transport items up to 25 lbs occasionally.
Communicate effectively.
Have manual dexterity to use and operate all necessary equipment.
Experience, Education, Qualifications, and Skills
Minimum 2 years culinary experience and managerial experience.
Excellent culinary knowledge and creative menu development skills.
Proven track record of maintaining budgeted food and labor costs.
Detail‑oriented with outstanding organizational, written, and verbal communication skills.
Excellent computational and basic computer skills.
Strong leadership capability and customer relations skills.
Travel Requires a valid Arizona Driver’s license and proof upon hiring.
What We Offer
Competitive hourly wage.
Health benefits for full‑time employees.
401(k) with company match for all employees.
Friendly, positive work environment.
Opportunities for growth and development.
Free meals.
Covered employee parking.
Robust team member travel program.
Paid time off for full‑time employees.
Early pay access.
Seniority Level Director
Employment Type Full‑time
Job Function Management and manufacturing – Professional Training and Coaching
Referrals increase your chances of interviewing at Golf Performance Centre by 2x.
#J-18808-Ljbffr
is seeking an Executive Chef to join our team in Scottsdale.
The Executive Chef will be responsible for planning, directing, managing, and ensuring the highest level of product quality and presentation. Responsibilities include menu planning and development, recipe creation, food ordering and inventory while operating within budgeted food and labor cost margins. The role provides strong leadership while managing the hiring, training, and ongoing development of the culinary staff.
Essential Functions
Supervise the culinary department, delegating duties to ensure timely production of catering, dining room, conference food and beverage packages, pub, room service, and employee meals.
Evaluate changes in guest needs, hotel guest mix, industry, and competitive trends to recommend appropriate products, services, and operational changes to ensure guest satisfaction, market dominance, and financial returns.
Develop daily, seasonal, and special event menus designed to increase sales and enhance the guest experience.
Meet with clients as needed to ensure total guest satisfaction.
Establish and ensure adherence to all product quality, consistency, presentation, portioning, garnishment, and utilization goals.
Direct and train staff on new food items and provide ongoing monitoring to ensure comprehension.
Design skills‑level training and development plans for all culinary team members.
Supervise kitchen and equipment maintenance, efficiency, storage, safety, and sanitation across multiple kitchen areas.
Conduct regular safety, sanitation, and general product and personnel inspections to meet hotel and state health regulations.
Teach and ensure compliance with all food, safety, and physical standards and policies.
Forecast labor expenses and oversee scheduling to meet staffing needs and budgeted labor costs.
Recruit, interview, train, coach, praise, counsel, and discipline staff in accordance with company standards.
Ensure all necessary reports and forms are completed on time.
Conduct daily, weekly, monthly, and quarterly meetings to ensure exceptional communication and operational adherence.
Perform any additional functions required by the F&B Director.
Physical Requirements
Perform duties in extreme temperatures.
Remain stationary for long periods.
Move or transport items up to 25 lbs occasionally.
Communicate effectively.
Have manual dexterity to use and operate all necessary equipment.
Experience, Education, Qualifications, and Skills
Minimum 2 years culinary experience and managerial experience.
Excellent culinary knowledge and creative menu development skills.
Proven track record of maintaining budgeted food and labor costs.
Detail‑oriented with outstanding organizational, written, and verbal communication skills.
Excellent computational and basic computer skills.
Strong leadership capability and customer relations skills.
Travel Requires a valid Arizona Driver’s license and proof upon hiring.
What We Offer
Competitive hourly wage.
Health benefits for full‑time employees.
401(k) with company match for all employees.
Friendly, positive work environment.
Opportunities for growth and development.
Free meals.
Covered employee parking.
Robust team member travel program.
Paid time off for full‑time employees.
Early pay access.
Seniority Level Director
Employment Type Full‑time
Job Function Management and manufacturing – Professional Training and Coaching
Referrals increase your chances of interviewing at Golf Performance Centre by 2x.
#J-18808-Ljbffr