Chef jobs in Arizona - 797 jobs

Now Hiring: Executive Chef - Élephante Scottsdale Salary: $110,000 - $120,000 + Bonus + Benefits Élephante, the iconic coastal Italian-inspired restaurant from Santa Monica, has arrived in Scottsdale. Known for its elevated cuisine, stunning ambiance, and high-volume energy, Élephante delivers an unforgettable dining experience built on craftsmanship and creativity. We're seeking an accomplished Executive Chef to lead our kitchen operations and bring authentic Italian excellence to life in the heart of Old Town. About the Role The Executive Chef oversees all back-of-house operations, leading a talented culinary team in a fast-paced, high-volume environment. This role demands exceptional technical skill in upscale Italian cuisine - including scratch-made pastas (extruded and rolled) and wood-fired pizza - along with strong leadership, financial management, and a passion for culinary innovation. You'll collaborate closely with the General Manager to deliver flawless execution, uphold brand standards, and drive operational success. Key Responsibilities Lead all kitchen operations with a focus on quality, consistency, and hospitality Oversee menu development and execution, including fresh pastas and wood-fired pizzas Train, coach, and inspire a high-performing culinary team Maintain full responsibility for scheduling, training, and performance management Manage food and labor costs, inventory, and purchasing to achieve financial goals Ensure compliance with health, safety, and sanitation standards Collaborate with front-of-house leadership to ensure seamless service Drive creativity through seasonal menus and innovative specials Maintain a clean, organized, and efficient kitchen environment Conduct daily pre-service meetings and lead by example during service Uphold company standards and support the culture of excellence across the venue What We're Looking For 8+ years of progressive culinary experience as an Executive Chef in upscale, high-volume restaurants Extensive knowledge of Italian cuisine, including handmade pastas (extruded and rolled) and wood-fired pizza techniques Proven leadership and mentoring skills with a passion for developing teams Strong business and financial acumen, including P&L and cost management Exceptional organizational and problem-solving abilities Proficiency with kitchen technology, inventory, and POS systems Ability to thrive under pressure while maintaining composure and quality Flexible schedule availability, including evenings, weekends, and holidays Why Join Élephante Competitive salary ($110,000 - $120,000) + performance bonus Comprehensive benefits package (health, dental, vision, and more) Opportunity to lead one of Scottsdale's most exciting new culinary destinations Career growth potential within a premier hospitality group Work in a creative, supportive, and high-energy environment If you're a culinary leader who combines Italian artistry with operational excellence - and you're ready to shape the next chapter of Élephante's story in Scottsdale - we'd love to meet you. Apply today and bring your craft to Élephante. Salary Description $110,000 - $120,000 + Bonus and Benefits

Job DescriptionHotel Executive Chef - Iowa Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description Pay Grade: 14 Salary: $90,000 - $95,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1471555 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description Are you a culinary professional with a passion for luxury dining and an eye for detail? Join one of the world's most revered hospitality organizations, celebrated for its commitment to exceptional quality and memorable guest experiences. Nestled in the heart of the breathtaking Sedona, AZ, and revered as a FORBES Top Rated Resort, we invite you to apply for the prestigious role of Executive Sous Chef. This position offers a competitive salary range of $80,000-$85,000. Job Title: Executive Sous Chef Concept Type: Luxury Resort / Fine Dining Location: Sedona, AZ Salary: $80,000-$85,000 Job Qualifications: Must have prior experience in a luxury resort or fine dining setting. Excellent leadership and communication skills. Strong organizational abilities. Proficiency in menu creation and kitchen management. Ability to work in a fast-paced environment while maintaining the highest quality standards. Culinary degree or equivalent experience. Job Responsibilities: Assist the Executive Chef in overseeing kitchen operations, ensuring consistent food quality and presentation. Develop new menu concepts and contribute to seasonal and special event offerings. Ensure all health and safety standards are strictly adhered to and maintained. Train, mentor, and manage kitchen staff, fostering a positive and productive work environment. Assist in managing supplies, inventory, and food costs efficiently. Maintain cooperative relationships with other departments to ensure seamless guest experiences. Company Benefits: Competitive salary range of $80,000-$85,000. Opportunities for professional development and career growth. Access to luxurious resort amenities. Employee discounts on dining and resort services. Health, dental, and vision insurance plans. Retirement savings plan with company matching. Join our team as an Executive Sous Chef in Sedona, AZ, and be part of a world-class resort known for its excellence in hospitality and culinary delight. Elevate your career with us, where every day is an opportunity to create unforgettable dining experiences in the beautiful surroundings of Sedona, AZ. Send your resume to Don Hutcheson. #ZRDH

Estimated Salary Range: $75,000 - $80,000 / annually Villa Hermosa offers a warm, caring environment where residents feel like family, and we pride ourselves on fostering a culture of collaboration and growth. As part of our team, you'll experience a positive and diverse work culture that values everyone's contributions. We offer a supportive space where you can thrive both personally and professionally, all while making a meaningful impact in the lives of those we serve. Job Description Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life. Essential Duties: Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy Maintains a professional appearance, manner, and approach while on duty. Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations. Implements established policies and procedures and standards of performance. Helps develop in-service training and ongoing training of staff in order to provide high quality Participates in departmental and community meetings and projects as directed by Executive Director Maintains appropriate levels of confidentiality Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc. Administers, plans, and directs activities of food service department providing quality food service. Controls costs and manages Food Service department budget. Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization. Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs. Schedules kitchen food service personnel to optimize quality service and departmental profitability. Ensures proper maintenance and cleanliness of all equipment. Monitor, evaluate and maintain food purchasing and inventory Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service. Supervises activities of workers engaged in food preparation and service. Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents. Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures. Consults with Executive Director to best ensure resident satisfaction and to best endure quality. Establishes kitchen staffing schedule and monitors staffing. Responds to special needs of residents. Emphasizes safe food handling practices. Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department. Works closely with corporate F&B team to ensure SRG compliance in Food Services. Promotes and supports Genuine Hospitality Program. Qualifications Five years supervisory experience required. Food Service experience in hospitality, country club, or senior living industry preferred. Ability to write reports, business correspondence, and procedure manuals. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget. Additional Information All your information will be kept confidential according to EEO guidelines. Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef leads the community's dining operations, delivering an exceptional culinary experience that enhances the lives of our residents. This role oversees all aspects of the kitchen and dining program, including menu development, food procurement, meal preparation, and service. The Executive Chef is responsible for managing food, supply, and labor budgets; hiring, training, and guiding a high-performing dining team; maintaining inventory controls; and ensuring full compliance with all regulatory requirements. If you're inspired by creating memorable meals, motivated by excellence, and passionate about serving others, we invite you to join our team and make a meaningful impact every day. KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $70,000

Executive Chef - Full-Time, On-Site | Award-Winning Luxury Life Plan Community Step into a leadership role where culinary excellence meets purpose. As Executive Chef, you'll direct the overall culinary program across multiple restaurants, and catering in our award-winning Life Plan community. This full-time, on-site position is ideal for a hands-on leader who thrives in the kitchen, supports team training, and engages regularly with residents through meaningful table touches. You'll lead by example, crafting memorable dining experiences that reflect creativity, quality, and care. Essential Functions Design globally inspired menus for a la carte dining, healthcare venues, catering, special events, and holidays. Collaborate with the pastry chef to develop desserts, breads, and pastries tailored to each venue. Champion a 100% scratch cooking philosophy across all food preparation. Implement 'a la minute' standards for all a la carte menu items. Oversee food production to ensure high-quality, visually appealing meals with minimal waste. Ensure compliance with HACCP, Health Department, CMS, and Ecosure sanitation and safety standards. Source ingredients from local producers and vendors while balancing quality and cost. Maintain an electronic recipe and inventory database with accurate cost and nutritional data. Provide hands-on training and mentorship using platforms like LobsterInk, 360 Training, and Relias. Stay current with culinary trends and integrate them into menus and presentations. Build positive relationships with residents and respond to feedback professionally. Align team member schedules with volume demands and organizational policies. Manage documentation including performance reviews, training logs, scheduling, and inventory records. Monitor cleaning assignments and ensure proper equipment use and maintenance. Collaborate on annual capital equipment planning with Building Services and Food & Beverage leadership. Meet budget targets and provide monthly financial performance commentary. Lead and sustain a Quality Assurance Process Improvement initiative with team engagement. QUALIFICATIONS AND SKILLS Required: Culinary Arts Degree or Professional Chef Certification Preferred - CEC or CIA ProChef 3. Ability to multi-task in a demanding environment and make independent decisions as needed. Effective communication and leadership abilities. 7+ years progressive supervisory position in a high-quality, scratch multi-venue kitchen environment. Ability to establish and maintain professional and positive relationships between kitchen, service staff and colleagues and influence performance and change through those relationships. Current sanitation certification and any other federal, state, local required certification. Computer skills including MS Office, SharePoint, online training platforms, recipe, and inventory control software, scheduling systems, web based purchasing platforms, sanitation dashboards, point of sale systems and e-mail. #INDS123 Benefits Mather offers a competitive benefits package.* Team members are eligible for: A generous paid time off (PTO) program including vacation days/personal days, sick days, and holidays. This is an “earn-as-you-go” plan that rolls over year to year, offering long- and short-term flexibility. A 401(k) program with per pay-period employer match and annual employer contribution (available to those age 21 or better) Convenient, subsidized parking (or public transportation for certain locations) Wellness Spending Account: up to $300 available annually for Wellness related expenses such as gym memberships, financial planning, etc. Benefits-eligible team members can take advantage of: Medical, dental, and vision plans Paid Parental Leave Adoption Assistance Reimbursement Tuition reimbursement for continuing education Extended illness benefits Employee wellness programs Short- and long-term disability insurance Life insurance is available to benefit eligible team members. *Benefits are subject to change without notice. Benefits details dependent on employment status. About Splendido Splendido is a Life Plan Community for those age 55 and better. Thanks to our creative and dedicated team members, we offer residents new possibilities each day-along with resort amenities, numerous options for healthy lifestyles, and a breathtaking location in Oro Valley, Arizona. Splendido includes 293 Terrace and Villa Homes, as well as assisted living, memory care, long-term care, and rehabilitation services, along with multiple restaurants, a fitness center, an art studio, a putting green, and more. Splendido is located at 13500 Rancho Vistoso Boulevard in Tucson. About Mather Mather is one of two parent organizations of Splendido. Based in Evanston, Illinois, Mather is a unique, non-denominational, not-for-profit organization founded in 1941. Dedicated to developing and implementing Ways to Age Well SM , we create programs, places, and residences for today's young-at-heart older adults. Mather has received a national certification as a Great Place to Work , and has been selected as a Nation's Best and Brightest in Wellness Award recipient four years in a row. Mather is an equal opportunity/affirmative action employer committed to an inclusive workforce. Candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.

The Westin Tempe is looking for a FT - Executive Chef to join our amazing Culinary Team! **Hours/Shifts - open availability - including weekends and holidays** **Summary of Benefits** Team Member and Family Room Discounts for both Crescent Hotels and Resort and Marriott Hotels Flexible Schedules Career Growth & Development Insurance Benefit Available for both Full Time and Part Time Team Members 401k Plan and Company Match Program Vacation Pay / Sick Pay - Full Time and Part Time Team Members Holiday Pay - Full Time Team Members Amazing Recognition Programs/Giving Back - Community Outreach Tuition Reimbursement At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. An Executive Chef takes part in servicing our guests around our beautiful Hotel and you'll be part of a great team of helpful people who are passionate about delivering exceptional service. This task is to be handled in a friendly, courteous, timely, and professional manner resulting in an extremely high level of guest satisfaction. In the role of Executive Chef, you will be the culinary ambassador for the hotel's Terra Tempe Restaurant, SkySill Rooftop Lounge and Cup of Joe, as well as 21,214 square feet of beautiful meeting and event space by creating exceptional dining experiences for every guest. You will lead and manage the kitchen team, ensuring all menu items are prepared to the highest quality standards and that the food is handled and stored in full compliance with established guidelines. This role also includes menu development, food purchasing, and maintaining approved food and labor cost controls. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train, and discipline, as necessary. Ability to ensure security of kitchen access, products, and hotel property. Ability to operate with stress, time constraints, physical activity, and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. PERFORMANCE STANDARDS Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality, and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.

Job DescriptionBenefits: Bonus based on performance Competitive salary Health insurance Opportunity for advancement Training & development Clive Collective has a very exciting new restaurant concept coming soon to North Scottsdale. This amazing brand will be called Kuza and it will be a great fresh take on Japanese Street food, Robata grill and sushi with some fun Asian twists to keep things as flavorful as possible. We would love to find someone who has great technical skill and ability to lead and motivate a team. This position will require being creative with food and an emphasis on great Japanese flavors and amazing technique. This is a really exciting position for the right person as we are a small creative restaurant group that is growing rapidly and want to find new chefs to grow with us!

Job DescriptionBenefits: TipShare +$3/hr avg Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources About Us SoSoBa is a chef-driven, fast-casual ramen + craft noodle shop with a loyal following and a reputation for bold flavors, scratch cooking, and a fun, high-energy atmosphere. After establishing a strong presence in Flagstaff and Phoenix Arizona, were hiring new leadership for our Phoenix location and looking for a talented Executive Chef to lead the culinary program. We already have a strong well-knit fully staffed culinary team trained and ready for our new Executive Chef. Position Overview The Executive Chef will oversee all culinary operations at SoSoBa Phoenix, ensuring that every dish leaving the kitchen meets our standards of consistency, creativity, and quality. This leader will manage kitchen staff, drive menu innovation, maintain food and labor costs to budgeted standards. The Ideal candidate will continue to cultivate our positive, efficient, and safety-focused kitchen culture. Ordering and management software and technology makes our onboarding process for the ideal candidate organized and efficient. You will be supplied with all you need to be successful on day one in your new role with us. Key Responsibilities Lead daily back-of-house operations, ensuring smooth service and high food standards Execute and refine SoSoBas core menu while contributing seasonal specials and creative features Train, mentor, schedule, and manage BOH staff Maintain food quality, consistency, and presentation standards Manage inventory, vendor relationships, ordering, and cost control Uphold strict kitchen sanitation, safety protocols, and compliance with local health codes Collaborate with ownership and FOH leadership to drive guest satisfaction and profitability Assist with hiring, onboarding, and development of kitchen team members Ensure the kitchen operates efficiently during peak hours and under pressure Work closely with our Front of House management team on operations standards. Qualifications 35+ years of experience as an Executive Chef, Sous Chef, or Kitchen Manager in a high-volume or chef-driven concept Strong leadership and communication skills Proven track record in cost controls, ordering, and team management Knowledge of Asian cuisine, ramen/noodles, or scratch cooking preferred (but not required) Ability to thrive in a fast-paced, creative environment Commitment to consistency, cleanliness, and team culture ServSafe Food Manager Certification (or ability to obtain) What We Offer Competitive pay Weekly Tips Performance-based bonuses Opportunities for creative input and menu development Dining discounts and health benefits package Supportive ownership team and growth potential as SoSoBa grows Supportive and fully staffed kitchen crew who are all independent problem-solvers Benefits/Perks: SoSoBa provides a generous employee discount. Healthcare coverage is available. Competitive wages. Great Tips Sick Pay More great benefits will be discussed at the 90-day review.

Are you a culinary professional with a passion for training, coaching, and supervising a team?Do you take pride in making a lasting impression on members and guests through food quality?Do you want to enjoy Christmas at home with your family? The grass IS greener here at The Country Club at DC Ranch! We are currently hiring for Full-Time Executive Sous Chef to join our team. This position will assist and supervise daily kitchen operations at all of our outlets, but mainly oversee the Clubhouse kitchen. They will also train the team and assist and coach all culinary staff in order to prepare, execute and present food according to Club standards. In the absence of Executive Chef, the Executive Sous Chef shall be in charge of the operation of all kitchen staff. Why The Country Club at DC Ranch? The Country Club at DC Ranch is a member-owned, nationally acclaimed private golf and country club poised prominently near the McDowell Mountains that features a championship caliber golf course displaying the design artistry of Tom Lehman and John Fought, a stunning 45,000 square-foot Ranch Hacienda Clubhouse, pickleball and tennis courts, pool complex and fully appointed fitness facility. The Country Club at DC Ranch embodies an exclusive desert lifestyle - its vibrancy and warmth welcomes members, their family and guests and the Club heralds its Mission Statement, as follows: Through exceptional hospitality, The Country Club at DC Ranch is committed to building tradition and dedicated to being the pre-eminent southwest lifestyle club by creating a legacy of fun, family and friendliness. Benefits we offer: Health, Vision, Dental insurance (Full-time) Pet insurance, Pet Discount Program (Yes, we care about your fur baby(ies)! AND this is for ALL employees) Matching 401k Employee Assistance Program PTO/Sick Time Employee Retail Discounts Lifetime Gym Membership Golf privileges Referral Program Employee Scholarship Fund Growth Opportunities & more! Qualifications Must have current AZ Food Handler's Card Culinary degree highly desired Minimum 5 years of sous experience in a luxury private club, resort, or high-end restaurant 2+ years of experience in a leadership role is a plus Must be able to perform duties of all culinary positions - Grill, Sauté, Garde Manager, Pastry, and Basic Food Preparation Schedule Our lunch hours are 11am - 3pm in the Ranch House/Clubhouse Our dinner hours are 5pm - 9pm in the Ranch House/Clubhouse Open availability is preferred (AM, PM, Weekday, Weekend, Holidays except Christmas) You can learn more about us at ***************** or follow us on Instagram @thecountryclubatdcranch !

Job DescriptionDescription: At Hi Noon Hospitality, our kitchens are the heartbeat of the restaurant. With acclaimed locations in Arcadia, North Scottsdale, and Gilbert, we're known for flying in the freshest seafood daily from the East, West, and Gulf Coasts, serving pristine steaks, and crafting bold flavors with clean execution. We're looking for talented chefs at all levels from lead to senior to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences. What You'll Do Lead an extremely high-volume, scratch kitchen with precision and consistency Uphold brand standards in all recipes, techniques, and procedures Provide clear direction and coaching throughout shifts, train staff in real time Conduct regular line checks to ensure flawless execution and food quality Drive guest satisfaction by delivering memorable, chef-driven experiences Promote a fun, positive, and respectful work environment Collaborate with fellow managers to achieve restaurant-wide goals Assist with scheduling, interviewing, hiring, and training team members Step in on prep and line when needed , lead by example Help maximize profitability by managing inventory, ordering, COGs, and labor Enforce all company safety and sanitation policies and procedures What We Offer Benefits starting day one: medical, dental, vision Company-paid life insurance policy 2 weeks paid vacation + floating holidays Monthly dining comp at all Buck & Rider & Ingo's Tasty Food locations Opportunities for advancement in a growing, innovative brand Employee referral program Paid training with tools for success Closed on Thanksgiving & Christmas to spend time with family A culture of respect, teamwork, and professionalism What We're Looking For 2+ years of culinary leadership experience in a high-volume setting Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials Proven ability to lead, coach, and develop culinary teams Excellent communication skills, both verbal and written Skilled with kitchen equipment and confident with knife work Ability to stand, walk, and work long hours in a fast-paced kitchen Current Food Handler's or ServSafe certification (or ability to obtain) Steak & seafood knowledge is a plus, but the drive to learn is even better Requirements:

Candidates must be legally authorized to work in the United States. Executive Chef & Beverage Salary: USD 170,000 annually Reporting To: General Manager Dotted Line: VP of Food & Beverage (Corporate) Role Overview This Executive Chef & Beverage role is the senior leader of the Food & Beverage division, accountable for the strategic direction, culinary excellence, and operational performance of all dining and event outlets across a large-scale resort. The position requires a rare blend of hands-on culinary leadership and director-level operational expertise. This leader will elevate menus, drive consistency and creativity across outlets, and lead the whole F&B operation through a period of transformation and growth. This role is high-visibility, high-impact, and central to the guest experience. Key Responsibilities Culinary Leadership & Menu Development Lead the culinary vision across all outlets, including existing restaurants and a future signature restaurant opening post-renovation. Enhance, refresh, and create menus that align with brand standards, guest expectations, and commercial objectives. Ensure culinary excellence, consistency, food quality, and presentation across all dining platforms. Provide direct leadership and mentorship to senior culinary leaders. Food & Beverage Operations Oversee the full F&B division, including: Restaurants (front and back of house) In-Room Dining Banquets and Events (front and heart of house) Drive operational efficiency, service excellence, and financial performance across all outlets. Maintain a strong, hands-on presence in operations with clear standards and accountability. Lead cost control initiatives, food quality management, and operational optimization. Leadership & Team Structure Directly manage five senior leaders, including: Restaurant Manager (Front of House) Kitchen Manager / Chef Banquet Manager Banquet Chef Supporting supervisory leadership Build, develop, and stabilize leadership teams during a period of organizational change. Partner closely with Human Resources on talent development, succession planning, and recruitment. Strategy & Stakeholder Alignment Act as a strategic partner to the General Manager and Corporate F&B leadership. Align on brand standards, capital planning, renovation timelines, and future outlet concepts. Lead change management initiatives within the F&B division. Ensure seamless coordination between culinary vision and operational execution. Candidate Profile Required Experience & Skills Extensive experience in a resort environment as a Director of Food & Beverage or equivalent leadership level. Strong culinary background, with the credibility and capability to lead chefs and enhance menus personally. Proven experience overseeing multiple outlets, including restaurants, banquets, and in-room dining. Highly operational and hands-on leadership style with strong floor presence. Demonstrated success leading large, complex F&B operations through change. Strategic thinker with the ability to execute at the ground level.

As a member of the Bistro management team, the Executive Chef assists the AJ's Bistro Team Lead to effectively direct and supervise all activities of their department and its personnel to achieve merchandising, sales and customer service goals established for the department. The Executive Chef reports to the Bistro Team Lead and communicates and works directly with the Bistro Team Lead and the Store Team Lead. Responsibilities: An Executive Chef is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. An Executive Chef's responsibilities include: Act as the store's primary foodie Assist in the curation of product assortment and procurement function for the Bistro Develop recipes to produce gourmet food with healthy options in store Develop menus for product offering and work with vendor partners in product/recipe development Work in partnership with the Catering Director on menu planning, facilitating the production of catering menus that ensure profitability and company standards of food quality; Ownership over food safety and sanitation in the Bistro Educate guests and team members on products and recipes Primary ordering and inventory management for the Bistro Assist and drive the hiring process for the Bistro Assist Bistro Team Lead with Training and development of the Bistro team Assist Bistro Team Lead with scheduling responsibilities for the Bistro Assist Bistro Team Lead with driving sales and profitability, while controlling shrink, labor, and other expenses Continue to learn and self-develop to stay attune to current healthy eating and food trends Ensure safe working environment for team members and guests; by complying with all policies and procedures Own Bistro compliance with all state, county and local weights and measures guidelines All other duties as assigned Employees may occasionally experience the following physical demands for an extended period: Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending Perks & Benefits Competitive compensation, paid weekly Retirement Benefits Medical, dental, and vision insurance for yourself and eligible dependents Tuition Reimbursement for qualified courses Scholarship opportunities for continued education Store discount programs (10% off household groceries) Fun work environment where you have the opportunity to nourish your community Must be 18 years of age. Must be 21 years of age for any position that serves alcohol. For Internal Transfers/Promotion/Rehire Candidates: Your current leader must recommend that you apply for this position and provide an endorsement upon request from HR. You may be asked to accept a part-time position if that is the only position available Rehires must be approved by an HRBP

Additional Information: This hotel is owned and operated by an independent franchisee, LionGrove. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. The Executive Chef & Beverage Director is a dual leadership role responsible for overseeing all culinary and beverage operations within the establishment to ensure exceptional quality, innovation, and guest satisfaction. This role with oversee all the front of house F&B operations that include Banquets, Restaurants, In Room Dining, and any other F&B outlet. This position requires strategic menu development, cost management, and team leadership to create a cohesive and dynamic dining and beverage experience. The role demands collaboration with suppliers, management, and staff to maintain high standards of food safety, presentation, and service. The Executive Chef & Beverage Director will also drive creativity in both kitchen and bar offerings, aligning with current trends while honoring the brand's identity. Ultimately, this role is pivotal in elevating the overall guest experience and contributing to the business's profitability and reputation in the competitive hospitality market. Minimum Qualifications: Proven experience as an Executive Chef and Beverage Director or in a similar dual leadership role within the hospitality industry. Strong knowledge of culinary techniques, beverage mixology, and current food and drink trends. Demonstrated ability to manage multiple teams and operations in a fast-paced environment. Excellent organizational, communication, and leadership skills. Certification in food safety and handling, and relevant beverage service certifications. Culinary degree or equivalent professional training. Experience working in upscale or fine dining establishments. Proficiency with inventory and point-of-sale management software. Background in menu engineering and cost analysis. Preferred Qualifications: Sommelier certification or advanced beverage management credentials Responsibilities: Develop and execute innovative culinary and beverage menus that reflect the brand's vision and appeal to diverse customer preferences. Manage daily kitchens and bar operations, ensuring efficiency, quality control, and compliance with health and safety regulations. Lead, mentor, and train culinary and beverage teams to foster a culture of excellence, teamwork, and continuous improvement. Oversee inventory management, vendor relationships, and cost control measures to maximize profitability without compromising quality. Collaborate with marketing and management teams to plan special events, promotions, and seasonal offerings that enhance customer engagement. Skills: The Executive Chef & Beverage Director utilizes culinary expertise and beverage knowledge daily to craft menus that balance creativity with operational feasibility while overseeing the front of the house F& B operations. Leadership and communication skills are essential for effectively managing and motivating diverse teams, ensuring smooth collaboration between kitchen and bar staff. Strong organizational abilities support efficient inventory control, budgeting, and vendor negotiations, directly impacting profitability. Adaptability and trend awareness enable the role to innovate offerings that meet evolving customer tastes and market demands. Additionally, problem-solving skills are critical for addressing operational challenges promptly while maintaining high standards of quality and service. Disclosed during interview process This company is an equal opportunity employer. frnch1

Executive Sous Chef at Gainey Ranch Golf Club | Scottsdale, AZ | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: * Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. * Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. * Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. * Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. * Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. * Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the * Executive Chef's insights and recommendations to build a high-performing team. * Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. * Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. * Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. * Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. * Lead by example and participate actively as a team member. * Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef. * Health and sanitation card. * Food service management certification, Serve Safe. Preferred * A college degree in Culinary Arts or a related field. * Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Description The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. A minimum of five years' experience in cooking Mexican cuisine is required. Responsibilities and Duties ● Plan and direct food preparation and culinary activities ● Modify menus or create new ones that meet quality standards ● Estimate food requirements and food/labor costs ● Supervise kitchen staff's activities ● Arrange for equipment purchases and repairs ● Recruit and manage kitchen staff ● Rectify arising problems or complaints ● Give prepared plates the “final touch” ● Perform administrative duties ● Comply with nutrition and sanitation regulations and safety standards ● Keep time and payroll records ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven working experience as a head chef ● Excellent record of kitchen management ● Ability to spot and resolve problems efficiently ● Capable of delegating multiple tasks ● Communication and leadership skills ● Keep up with cooking trends and best practices ● Working knowledge of various computer software programs (MS Office, restaurant management software, POS) ● BS degree in culinary science or related certificate and/or high-volume kitchen experience is a plus Experience in High Volume Kitchen required Benefits Offered: Employer Paid Health Insurance: Low-Deductible PPO Plans Dental, Life & Vision Insurance Generous Employee + Guest Discounts at all Restaurant Locations Paid Vacation/Sick Time We use eVerify to confirm U.S. Employment eligibility.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: Isabella's at Grayhawk Golf Club - Scottsdale, AZ Title: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Job Type: Full-time Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.