Executive Chef Jobs in Scottsdale, AZ

Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning tofeel like your weekend and happy hour rolled into one no matter which side ofnoon its on. Were the place where you can be you, and where our regulars areanything but. Everyones welcome at our table because the same goes for ourpeople as it does for our dishes: the unexpected twists are what makes them sospecial. The Sous Chef Role at Snooze As second in command of the Snooze Heart of House (kitchenor BOH) you are responsible for ensuring the highest quality food andstandards. Your primary duties include maintaining all kitchen functionsincluding the purchasing, storage, inventory and preparation of food productswhile upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portioncontrol, food waste, and efficiencies. You are the Head Chefs right hand inensuring guest satisfaction is being met consistently. Your overall goal is tomaintain the WOW factor of Snooze food, be creative, have fun, and be a rolemodel for others in the kitchen. While your main objectives revolve around the Heartof House, you will collaborate closely with the Front of House to ensure aseamless flow of service, address guest feedback, and assist with opening andclosing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and everyday, but we also want to help you take care of yourself and your family. Belowis a breakdown of a few benefits Snooze offers for this position. No late nightsyoullbe home by dinnertime every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement,personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of HouseSnoozers to ensure adherence to all Snooze policies, procedures, methods, andexpectations. Be knowledgeable of Snooze policiesregarding personnel and administer prompt, fair and consistent correctiveaction for any and all violations of company policies, rules and procedures. Maintain quality standards accordingto the guidelines of Snooze Food and Beverage, ensuring the best possibleproduct goes in and out of the kitchen doors. Ensurethat all food andbeverage productsare consistently prepared and served according to the restaurants recipes,portioning, cooking and serving standards. Conduct regular tastings to maintainconsistency and address any issues promptly. AchieveSnooze objectives in sales, service, safety and sanitation, facilitymaintenance and food and beverage quality by effectively training Snoozers andproviding a positive, productive working environment. Maintain Snoozes standards for exceptionalguest experience and satisfaction with the ability to lead guest recovery inthe event issues arise on shift. Assist the management team in making employmentand termination decisions including interviewing, hiring, training, evaluating,reviewing, and coaching hourly Snoozers as appropriate. Identify and recruit outstanding talentby conducting effective and fair interviews to elevate and build Snoozes teamof hourly talent. Ensure the proper training of all Snoozersin safety and sanitation practices, equipment operation and proper kitchen toolusage. Assist Head Chef in preparing allrequired paperwork, including inventory, par sheets, ordering, forms, reportsand schedules. Verify that all equipment is keptclean and in excellent working condition through personal inspection andfollowing preventative maintenance plans. Assist in controlling food, beverage, and dry goods cost and usage by following properrequisition of products, organized storage procedures, standard recipes andwaste control. Beprepared to control and monitor the purchasing, receiving, inventory, and costmanagement of all food andbeverage products. Control labor cost by assisting inscheduling based upon forecasted sales, positions needed, and proper timemanagement. Provide leadership and instructionpertaining to Snooze basic safety and sanitation procedures and guidelines. Controlcash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with Snooze policies and procedures. Support with opening and closingprocedures of the Front of House and Heart of House following Snoozes Open to Close guidelines. Help to create a fun, safe andrewarding work environment for all Snoozers. Isthis the role for you? Sous Chefs at Snooze... Must be 21 years of age and be authorized towork in the United States. Have knowledge of food, beverage, and safetygenerally involving at least 2+ years of operations experience and 1+ years ofleadership experience. Possess excellent basic math skills and canoperate a cash register and Point of Sale system. Must also be able tocommunicate and understand the predominant language (s) of the restaurantstrading area. Be able to work in a standing position forlong periods of time (up to 10 hours) and have the stamina to work 45 to 50hours per week. Letstalk about safety Your safety is our #1 priority. Because ofthat, it is every Snoozers responsibility to ensure cleanliness, sanitation,and safety within our restaurants. We hold both Snoozers and guests accountableto our Safety Guidelines. We require daily wellness checks from all Snoozersand are committed to a safe working environment. Snooze is an Equal Opportunity Employer RequiredPreferredJob Industries Other

Picture a shimmering oasis overlooking the Sonoran Desert and the McDowell mountains - Fairmont Scottsdale Princess offers luxury and world class hospitality with over 300,000 square feet of meeting space. This award-winning meetings resort has 750 guest rooms, five award-winning restaurants, six sparkling heated pools, and a luxurious Well & Being Spa. The Fairmont Scottsdale Princess was recently recognized with the AAA Five Diamond rating for over 30 years, making it one of the longest running AAA Five Diamond Resorts in the America's. The only thing missing is you! What's In It For You Employee discounts at the Fairmont Scottsdale Princess, local companies and Accor worldwide for you and your family Free meals at our on-site employee restaurant Learning programs through our Academies designed to sharpen your skills Great Medical and Dental benefits, 401K, Direct Deposit etc. Career development opportunities within the Fairmont Scottsdale Princess in addition to national promotion opportunities. The sky is the limit! Job Description Do you have an appetite for career progression and ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team. Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards Actively share ideas, opinions and suggestions in daily shift briefings Maintain proper rotation of product in all chillers to minimize wastage/spoilage Have full knowledge of all menu items, daily features and promotions Be aware of any shortages and communicate with Chef before the item runs out Ensure that recipe cards, production schedules, plating guides, photographs are current and posted and followed Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day Review the days supplies and ensure that they are received and stored correctly Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications Previous experience in a high volume restaurant required Diploma / Certification in a Culinary discipline an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Working knowledge of weights, measures and various cooking techniques. Working knowledge of health, safety and sanitation procedures. Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Executive Sous Chef Marriott Scottsdale **Job Number** 24154512 **Job Category** Food and Beverage & Culinary **Location** The Phoenician a Luxury Collection Resort Scottsdale, 6000 East Camelback Road, Scottsdale, Arizona, United States **Schedule** Full-Time **Position Type** Management **JOB SUMMARY** Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. **CANDIDATE PROFILE** **Education and Experience** • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. **CORE WORK ACTIVITIES** **Assisting in Leading Kitchen Operations for Property** • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. **Setting and Maintaining Goals for Culinary Function and Activities** • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. **Ensuring Culinary Standards and Responsibilities are Met** • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. **Ensuring Exceptional Customer Service** • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • 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. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. **Managing and Conducting Human Resource Activities** • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. **Additional Responsibilities** • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $101,000 to $131,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. *Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.* The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary Oak View Group is searching for an experienced Restaurant Executive Chef to join our team at an Exclusive Members Only Club Restaurant by Major Food Group and Oak View Group in downtown Phoenix. The Executive Chef has the primary duty of managing the culinary team, and actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. The Executive Chef must be available to work a variable event-driven schedule which includes evenings, weekends, and holidays. This role will pay a yearly salary of $100,000 to $120,000 Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until March 26th, 2025. About the Venue The Footprint Center is in the heart of downtown Phoenix, home to the Phoenix Suns and Mercury professional basketball teams and a variety of special events and concerts tear round-making it the preeminent destination for sports and entertainment in the southwest. Responsibilities * Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. * Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications * Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. * Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. * Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Friendship Village Tempe is seeking an Executive Chef to join our team! Schedule: Must be available to work any shift any day, including weekends and holidays Starting Salary: $90,910-$100,000 SUMMARY: The Executive Chef is responsible for the overall coordination of food preparation, cooking and baking for all areas of operation within the Dining Services department. Must possess the ability to create and execute menus at all levels, from upscale fine dining to everyday café dining. Creativity and an understanding of current and upcoming trends and the ability to incorporate these on always evolving menus is a must. The Executive Chef is committed to the preparation of consistently prepared food products ensuring the highest of standards are met at all times. The Executive Chef manages all human resource functions for the entire back of house staff utilizing teambuilding and empowerment. Is knowledgeable in all aspects of regulatory sanitation and food safety and is Servsafe Certified. Assists in the maintenance of sound inter-departmental relations and the integration of the dining service department within the community plan of operations. EDUCATION and/or EXPERIENCE High School Diploma, Culinary school graduate preferred. A minimum of 10 years' experience as an Executive Chef or Executive Sous Chef in a high volume hotel, restaurant, club or other similar business. A minimum of 5 years of multi-venue management experience. A minimum of 7 years of high volume multi-faceted catering experience Exceptional interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions. Strong working knowledge of all Windows based computer programs, computerized food productions systems and online ordering platforms Comprehensive knowledge of local, state and federal regulations in regards to food safety and sanitation. CERTIFICATES, LICENSES, REGISTRATIONS: Must be ServSafe Certified. If not already ServSafe certified it is expected that the Executive Chef become certified within 30 days from acceptance of this position. Hospitality Focus: Friendship Village fully embraces a culture of hospitality. Our Mission: Friendship Village lives our life-care promise in a community where residents and staff are engaged in enjoying life as one. Our Vision: To be known as the leading retirement community that embraces individuality while delivering an innovative and compassionate environment in which we live and work. Our Core Values: We interact honestly and fairly, with integrity and openness. We intentionally respect and embrace the perspective of each individual. We are passionate about consistently delivering exceptional service. We are innovative and creative leaders. We work together to cultivate meaningful relationships. Our Reputation: Friendship Village is a place employees can wake up happy to come to work each day. We take pride in our exceptional culture of family and hospitality. Check out what some of our employees said about working at Friendship Village Tempe! Click here > ************************************** Our staff and residents rate us 4.7 stars on Facebook. We hold a 4.5 rating on Glassdoor. We hold a 4.3 rating on Indeed. Medicare.gov has awarded us a 5-star rating.

Apply Today Hiring - Executive Sous Chef Hiring Immediately Why Culinary Dropout? * Competitive Pay and incentive opportunity * Medical, Dental, and Vision Coverage within 30 days of employment * Retirement savings program with company match * 50% dining discount at all Fox Restaurant Concept locations * Additional discounts at The Cheesecake Factory and North Italia * Gym, fitness studio & nutrition discounts offered through Gympass * Tuition reimbursement * Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: * Must have 3+ years high-volume restaurant management experience * Demonstrate an understanding of business operations and financials * Manage shifts which include daily decision making, scheduling, and planning * Create memorable dining experiences by exceeding guest expectations * Understand flavors, aromas, and characteristics of food ingredients * Ensure product quality and restaurant cleanliness * Perform calmly and effectively in a high-volume environment * Manage on-the-fly requests with ease and poise * Understand POS systems and OpenTable (or other digital/online reservation systems) * Coach, lead and develop restaurant team * Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.

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. ● 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

**Job Details** SCOTTSDALE, AZ Full Time Any **Description** Maple Hospitality Group is the national hospitality group driven by Jim Lasky, Chef Danny Grant, and a team of world-class food lovers who serve to live and live to serve. Successful restaurants exist for many years by delivering all of the following: impeccable food, World-class service, and a one-of-a-kind dining experience. Our team's goal is to achieve iconic destinations and programs by delivering on all three. Our restaurants and our teams deliver an experience beyond what is expected-that is the Maple Hospitality promise. As the Company expands throughout Chicago, Scottsdale, Dallas and Miami, opportunities for growth, travel and continuing education are endless. Maple & Ash is an innovative take on the traditional steakhouse - mixing modern aesthetic with authentic service to deliver classic wood-fired dishes. With a menu crafted by two Michelin star Chef Danny Grant and a 5,000 bottle wine program named one of “America's Best” by Wine Spectator, Maple & Ash finds a way to celebrate every moment. It's more than just a restaurant, it's an experience. In everything we do, there are four principles that we live by: * **Generous** - We always give more than we receive, and we never take advantage of a guest. The value that a guest receives always exceeds what they pay. * **Excellence** - We do our work exceptionally, with skill and talent curated from decades of hospitality experience. Our staff has more food, wine, and cocktail knowledge than any other Hospitality Group. * **Fun** - We love what we do, we laugh a lot, and we never take ourselves too seriously. Having fun is a critical component to success at an intense and complex restaurant. * **Fail Fast** - As we strive to be the best, we will make mistakes. It is ok to screw up as long as you learn, adjust, and get better. Don't wait… fail fast and move on. **Benefits & Incentive Package Includes:** Health & Wellness Benefits - Medical, Dental, Vision & Life Generous Dining Benefits at all Maple Hospitality Group Locations Gym Membership Discounts Discounted Parking Travel & Growth Potential Staff Meals Progressive Paid Time Off Referral Program What You Will Do: What You Will Do • Manage all sous chefs • Maintain food and labor costs • Maintains a friendly, caring and professional demeanor at all times in a fast paced environment • Run the line and ensure quality service • Daily food purchasing, inventory and prep production • Communicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term • Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually • Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget • Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations • Participates and advises with recruiting, hiring and training, and provides career development for all staff members • Provides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reports • Prep work and maintenance of quality standards • Communicate clearly with managers, kitchen and front of house staff • Schedule, mentor and manage line cooks, prep cooks and dish staff • Menu development and creation of daily specials • Maintain and stay up to date on procedures and regulations • Other special projects or tasks as assigned **Qualifications** What We're Looking For • 3+ years of Management experience • High end level restaurant experience is a must • Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff • Strong passion and dedication to food, beverage, and hospitality • Polished, professional and energetic approach management • Ability to work well in a systems-driven environment • Must be able to support, lead, and motivate staff. • Ensure kitchen hygiene and food safety standards are met • Ability to be adaptable and abide by the policies and values of the company • Attention to detail and commitment to quality This role requires * Ability to stoop, reach, bend, climb, walk. * Forward bend of head/neck for countertop activities. * Repetitive upper extremity movements * Grasp bilaterally * Fine motor coordination * Repetitive lifting * Ability to move equipment and/or product up to 25 lbs. * Complete position requirements in a hot, noisy, fast-paced environment * Ability to handle a variety of equipment safely. * Must be able to be stationary for extended periods of time

Executive Sous Chef page is loaded **Executive Sous Chef** **Executive Sous Chef** locations Scottsdale,AZ - Scottsdale Restaurant time type Full time posted on Posted 24 Days Ago job requisition id R39970 Please click to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE * Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success * Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes; develop/streamline restaurant processes with Executive Chef when necessary * Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team * Support your crew - Maintain appropriate staff levels based on projected sales and business needs in partnership with the Executive Chef * Proactive in Paradise - Assist Executive Chef with daily, weekly, and monthly specials and menu development ESSENTIALS FOR LIFE IN PARADISE * You have 3+ years of high volume culinary/hospitality experience * You have 1+ years of high volume kitchen leadership experience * You have a current food handler's card and other certification as required by federal/state/local law * You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards * You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility * You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email * You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred * Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS * Lift and/or move up to approximately 50 pounds frequently * Bending/stooping/kneeling required - frequently * Routine standing for duration of shift * Maneuvering the following types of equipment or machinery: * Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual * Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama participates in E-Verify. Details in . Right to Work Statement in and .

**On-site** Shiv Supper Club Full time Scottsdale, Arizona, United States **Description** Riot Hospitality Group is seeking a passionate and dedicated **Single Unit Fine Dining Chef** to join our esteemed restaurant group. The ideal candidate will have a profound love for cooking, hands-on restaurant menu ideation experience and a strong commitment to creating an exceptional dining experience for our guests. This position requires an organized, hardworking and detail-oriented chef who thrives in a fast-paced, high-pressure environment and consistently delivers high-quality, beautifully presented dishes. At our new supper club, we are redefining the fine dining experience by setting a new standard in culinary excellence, service, and innovation. Our mission is to elevate every aspect of the dining journey, creating unforgettable moments for our guests through exceptional quality, flavor and presentation. **Key Responsibilities:** * **Menu Creation:** Develop innovative and seasonally inspired menus that reflect the essence of fine dining, incorporating high-quality ingredients and artistic presentation. * **Food Preparation:** Oversee all aspects of food preparation, ensuring consistency, freshness, and adherence to precise cooking techniques. * **Team Leadership:** Lead, train, and motivate kitchen staff, maintaining a collaborative and positive work environment. * **Quality Control:** Monitor and ensure that all dishes leaving the kitchen meet the restaurant's high standards for taste, presentation, and cleanliness. * **Efficiency:** Manage kitchen operations efficiently, optimizing productivity without compromising quality, even during busy service periods. * **Cost Management:** Work with the management team to monitor food costs, manage inventory, and reduce waste while maintaining high standards. * **Health & Safety Compliance:** Ensure all kitchen operations comply with local health and safety regulations, maintaining strict hygiene and cleanliness practices. * **Customer Focus:** Collaborate with the front-of-house team to ensure a seamless dining experience, addressing any special guest requests or dietary requirements. * **Continuous Improvement:** Stay updated on culinary trends, techniques, and ingredients to continually evolve the menu and dining experience. * Other duties as needed. **Requirements** * **Experience:** Minimum of 5 years working in a fine dining or upscale single restaurant environment. * **Leadership:** 5 years executive chef experience with proven ability to lead a kitchen team in a high-pressure environment. * **Creativity:** Strong ability to craft visually stunning, imaginative, and delicious dishes. * **Work Ethic:** Must be highly motivated, reliable, and dedicated to long hours, including weekends and holidays. * **Attention to Detail:** Exceptional focus on cleanliness, precision in cooking, and consistency. * **Communication Skills:** Excellent communication and interpersonal skills for working closely with staff and management; must be fluent in English language - bilingual preferred (Spanish). **Benefits** * Competitive base salary; join in on the success of the restaurant with potential to participate in an attractive profit-sharing plan! * Fun work environment in a sweet location with an amazing and collaborative team! * Access to medical, dental, vision, life insurance, short-term & long-term disability, voluntary benefits, employee assistance program, and pet insurance * Paid vacation & sick leave * Employee discounts at our many venues * Exclusive access to events, shows, and other happenings **About Riot Hospitality Group** Headquartered in Scottsdale, Arizona, Riot Hospitality Group is a premier, national hospitality management company dedicated to evolving the typical restaurant landscape into one that provides unique and meaningful experiences for each and every guest. Here at RHG, we are passionately focused on transforming restaurant and nightlife hospitality. We have transformed the industry's landscape through pushing the envelope of the typical hospitality experience, while maintaining exceptional customer service. The brands under management include Dierks Bentley's Whiskey Row, El Hefe, Farm & Craft, Hand Cut, Riot House, CAKE, Cottontail Lounge / Living Room / WET Deck, Maya Dayclub / Clubhouse, The District, and SEVEN. Our mission is simple: To make every single hospitality experience better than the last. We pride ourselves on doing this through leading by example, and our passion for excellence is derived from a lifetime dedication to learning and a commitment to true hospitality.

Corporate Taskforce Chef page is loaded **Corporate Taskforce Chef** **Corporate Taskforce Chef** locations Ancala Country Club - Scottsdale, AZ time type Full time posted on Posted 30+ Days Ago job requisition id R5078 **Club Location:** Ancala Country Club - Scottsdale, AZArcis 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. **Title**: Corporate Taskforce Chef **Department**: Food and Beverage **Reports to**: SVP, Food and Beverage **FLSA Status**: Exempt **Scope**: Travel to various clubs, as assigned, to plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the club in a safe, sanitary work environment which conforms to all standards and regulations. Achieves profitable, competitive and quality product. **Primary Responsibilities include, but are not limited to**: * Travel to multiple assigned clubs, on an as-needed basis, and is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. * Recommends menu and procedural changes, if necessary. * Recommends the budget and manages food and labor costs within approved budget constraints. * Performs all essential functions with adhering to all SOPs and future food programs to ensure consistent, quality product. * Plan and manage the procurement, production, preparation and presentation of all food at the clubs in a safe, sanitary and cost effective manner. * Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and club standards and regulations. * Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control food and labor costs through various methods. * Develop and implement menus, as needed, for events, custom events and daily features within corporate guidelines to continually improve revenues and profit margins which maintaining quality. * Identify and communicate successes and best practices to Regional Chef and/or SVP, 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**: **Required**: * 5+ Years Experience in an Executive Chef role * High school diploma or equivalent required. Bachelor's Degree, Culinary degree or certificate preferred * Previous experience in a Food and Beverage leadership role * Strong verbal and written communication skills * Strong attention to detail, planning and organizational skills * Experience supervising others and leading a team * Excellent customer service skills **Working Conditions:** * Will often be required to work nights, weekends and holidays. Certification and/or License Requirements: 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 department at clubs across, on an as needed basis. A majority of the 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 the time will be spent reviewing budgets, revenues, inventories, requisitions, requiring a great deal of reasoning and thinking skills. * Since the employee in this position oversees several subordinates, 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.

Executive Chef Job Description We are seeking a professional, polished, and driven Executive Chef for our growing restaurant group! We are a dedicated team seeking someone who wants to be on the ground floor of a major expansion! Executive Chef Qualifications and Responsibilities: 1+ year of prior culinary experience in a high volume, full service setting. Must have kitchen experience working in a fast-paced, professional, team-centric environment! You are a jack-of-all trades. Effective delegation and follow through with ability to give and receive feedback Able to uphold cleanliness standards with competency of all team-level roles including FOH, BOH and beverage Top traits: effective listener and communicator, humble, high integrity, high standards for themselves and others, decision maker and problem solver, high emotional intelligence Must have the ability to maintain professionalism and be level headed during peak hours and high-pressure situations, we're very events driven Executive Chef Benefits: Benefits Day One! Medical, Dental, Vision Company paid life insurance policy Paid vacation plus floating holidays Opportunities for advancement within an innovative and growing brand Employee referral program and paid parental leave Closed on Thanksgiving and Christmas Strong company culture of respect and teamwork

Lead Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods. Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation, and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. **Essential Job Functions** *This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.* - Consistently offers professional, engaging, and friendly service - Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding - Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas. - Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials. - Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality. - Maintain food and beverage standards using standardized food recipes and safe food handling practices. - Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived. - Use Driftwoods labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability. - Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required - Responsible for maintaining staffing levels through proactive recruiting. - Ensure that performance management and colleague training/development occurs in a timely and consistent manger. - Active involvement in the development and implementation of kitchen & restaurant capital projects - Participate in the weekly operational meetings, including the Banquet Event review. - Ensure full compliance to hotels operating controls and seek innovative ways to improve performance regularly. - Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers. - Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments. - Participate in media and community opportunities to showcase food and beverage products and promote the hotel. - Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements. - Personally respond to food-related feedback and ensure proper processes and reports are produced. - Ensure that all kitchen equipment is in good working order and is properly maintained. - Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings, and supports participation of colleagues in the various hotel committees **Knowledge, Skills & Abilities** - Experienced in high volume catering with hotel top brands and fine dining. - Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork, and exceptional customer service. - Current on all culinary trends and active in the furthering of his/her own culinary development. - Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals. - Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement. - Fully supportive of and cognizant of all Driftwood corporate programs. - Experience and comfort with television and other media promotional venues. - Computer literate. **Physical Demands** - Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. - Frequent twisting, bending, stooping, reaching, standing, walking, - Frequent talking, hearing, seeing, and smiling. **Benefits** * 401(k) * Dental insurance * Disability insurance * Employee assistance program * Flexible spending account * Health insurance * Life insurance * Paid time off * Vision insurance * Room Discounts * Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. ** The Scottsdale Resort & Spa** 278 Room Resort **Tranquil oasis in the heart of Scottsdale** Our AAA Four-Diamond Scottsdale Resort offers an upscale, authentic experience within easy reach of popular attractions. Sip a cold beverage in a cabana by one of our two pools or play a round at McCormick Ranch Golf Club, an adjacent award-winning golf course. We also offer three restaurants and 90,000 sq. ft. of event space. **Apply for Executive Chef** You are about to apply for Executive Chef through another service. You could go straight there, but we highly recommend you log in or join our talent network first. **Talent Community Benefits** * It's completely free! * Keep track of your applications and saved jobs * Find other jobs that match your interests * Be among the first to learn about career opportunities on Driftwood Hospitality that match your interests * Receive email alerts from Driftwood Hospitality whenever new jobs are posted * Get contacted by recruiters when they have an interesting opportunity that may be a fit for you

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

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. Title: Executive Sous Chef Department: Food & Beverage Reports to: Executive Chef FLSA Status: Exempt Scope: Partner with the Executive Chef to direct and coordinate activities of the culinary department, lead the culinary team, maintain established operational standards. In addition, may have responsibility for a specific department such as Banquets or a la carte service. 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. Supervise employees in the daily operation of the kitchen to ensure quality and timeliness of product. Ensure financial targets are being met and appropriate accounting procedures are being followed consistently. Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Required to work any position in the kitchen as needed. Required to assist in creating menus, custom menus, features and more as needed. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a lead culinary 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 preferred Good 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.

The Gourmet Chef will assist in the preparation, display, and merchandising of all bistro foods for sale (fresh prepared and packaged). The Chef's creativity, and passion for food and cooking, contributes to the development, preparation and presentation of outstanding prepared foods available for breakfast, lunch, dinner as well as for catered events. Responsibilities: A Gourmet Chef is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. A Gourmet Chef's responsibilities include: Working with the deli/bistro team lead and/or executive chef to achieve the sales, product quality and presentation and customer service goals established for the department. Planning, developing and presenting various menus, using a great deal of expertise and creativity. Answering phones and taking special orders. Maintaining a positive and friendly attitude towards customers and fellow team members. Engaging with customers through smiles and greetings, offering product information, providing selling suggestions and active sampling and always giving a genuine thank you. Facilitating catered events from their beginning to a happy conclusion. Working with catering director and the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards. Demonstrating excellent communications and salesmanship skills with clients and vendors. Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef. Ensuring compliance with all state, county and local health department and weights and measures policies, laws and requirements. Controlling food cost control shrink by monitoring production and implementing reworks. All other related 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

**X**perience **R**estaurant **G** **Wait there's more, XRG offers……...** * Competitive salary & Profit for Partners Program (generous bonus structure) * Career growth opportunities. We love to promote from within! #**X**perience**R**eal**G**rowth * Safety and Compliance Incentive Program * Professional Development Reimbursement Program (tuition reimbursement) * FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands * Paid vacation * Comprehensive Benefits; Medical, Dental, Vison, and 401(k)match* * Company paid Life Insurance * Pet Insurance, Legal Services and more! **PURPOSE** The Chef is responsible for over site of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. **DUTIES & RESPONSIBILITIES** * Perform daily line check and safety walk throughs * Responsible for food budget and cost control of food and labor * Investigate and review all sub-standard food with BOH team * Review the suppliers and its goods price every month * Monitor food waste and find solutions to minimize food waste * Work with Corporate Chef on menu development and engineering * Keep the kitchen running smoothly and adequately stocked with all necessary goods * Create an environment of trust and mutual respect * Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations * Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service * Manage staffing levels and controllable costs ensuring they are in line with budget * Complete nightly logs and manager reports * Monitor and enforce inventory controls * Ensure accurate and thorough information regarding menu items and food allergen information is up to date * Recognize and cultivate regular guests and repeat business * Respond to guest concerns/complaints and correct errors or resolve complaints * Comply with all safety and health department procedures and all state and federal liquor laws * Maintain company safety and sanitation standards * Ensure complete and proper check out procedures * Assists and/ or completes additional tasks as assigned **QUALIFICATIONS & SKILLS** * High School Diploma or equivalent required * Bachelor's Degree in Culinary Arts preferred * Proof of eligibility to work in the United States * Valid Driver's License * 21+ years of age * Possession of or the ability to possess all state required work cards * Minimum of three (3) to five (5) years of related experience * Proficient in Windows MS Office, Open Table, Outlook * Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls * Knowledge of state and local laws as it applies to labor and health code regulations * Experience with POS systems and back office reporting systems * Proper lifting techniques * Guest relations * Sanitation and safety * Safe alcohol service * Full service restaurant operations * Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public **WORKING CONDITIONS** *The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.* * Small to medium office or shared work space * Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors * Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume * Fast paced, high volume, full service restaurant * Work varied shifts to include days, nights, weekends and holidays **PHYSICAL REQUIREMENTS** *The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.* * Ability to walk long periods of time * Ability to stand for long periods of time * Ability to use hands to handle, control, or feel objects, tools, or controls. * Ability to repeat the same movements for long periods of time * Ability to understand the speech of another person * Ability to speak clearly so listeners can understand * Ability to push and lift up to 50 lbs * Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl **DISCLAIMER** This is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice. **Qualifications** **Skills** **Behaviors** **:** **Motivations** **:** **Education** **Experience** **Licenses & Certifications** ** **Preferred**** Food Handler Card - MGR

As Banquet Chef, you will oversee food preparation and service for our large-scale events while upholding the highest standards of quality, customer service, and culinary innovation. You will collaborate closely with our Events team to design menus that wow our guests and elevate the resort's reputation as a premier luxury destination. This is an excellent opportunity for an ambitious culinary professional looking to showcase their skills on the global stage. Key Responsibilities - Oversee daily kitchen operations and manage a team of sous chefs and cooks and ensure events run seamlessly - Conceptualize and develop menus for weddings, conferences and other social functions of up to 500 guests - Source high quality ingredients from local farms and work with purveyors to get the best products - Prepare and plate all menu items to display the finest culinary artistry and presentation standards - Train and mentor the banquet team on techniques, plate presentations, culinary trends and guest satisfaction - Maintain budgetary controls and ensure food costs targets are met - Comply with all health, safety and hygiene regulations - Address guest feedback and requests to ensure maximum satisfaction Required Skills and Qualifications - 5+ years of experience as a Banquet Chef or Executive Chef at a 4-5 star hotel or resort - Proven track record of effectively leading culinary teams of 10-20 staff - Strong culinary skills across international cuisines along with a creative flair for innovation - Excellent organizational abilities and an eye for detail to oversee complex events - ServSafe Manager Certification or equivalent food safety training - Bachelor's Degree in Culinary Arts or Culinary Management preferred - Familiarity with Nutrium food & beverage management software is a plus - Ability to thrive in a fast-paced environment and adapt nimbly to changes - Exceptional communication and guest service orientation

The Gourmet Chef will assist in the preparation, display, and merchandising of all bistro foods for sale (fresh prepared and packaged). The Chef's creativity, and passion for food and cooking, contributes to the development, preparation and presentation of outstanding prepared foods available for breakfast, lunch, dinner as well as for catered events. Responsibilities: A Gourmet Chef is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. A Gourmet Chef's responsibilities include: Working with the deli/bistro team lead and/or executive chef to achieve the sales, product quality and presentation and customer service goals established for the department. Planning, developing and presenting various menus, using a great deal of expertise and creativity. Answering phones and taking special orders. Maintaining a positive and friendly attitude towards customers and fellow team members. Engaging with customers through smiles and greetings, offering product information, providing selling suggestions and active sampling and always giving a genuine thank you. Facilitating catered events from their beginning to a happy conclusion. Working with catering director and the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards. Demonstrating excellent communications and salesmanship skills with clients and vendors. Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef. Ensuring compliance with all state, county and local health department and weights and measures policies, laws and requirements. Controlling food cost control shrink by monitoring production and implementing reworks. All other related 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 Rehires must be approved by an HRBP