Executive Chef

Located in beautiful Scottsdale, Arizona, Mirabel is looking for a driven, passionate, and innovative Executive Chef ready to take the culinary program to a new level. Mirabel is a private, member-owned country club with a lively, intimate, warm, and welcoming membership who enjoy an active lifestyle. The ideal Chef will take true ownership of the culinary operation, someone who listens, embraces opportunities, and finds creative solutions while delivering exceptional consistency and seasonality. Members are excited for a Chef who will bring fresh ideas and help design new menu items and unique culinary experiences, from Harvest events and great bites to memorable activations throughout the Club. This is an amazing opportunity to lead a talented culinary team and make a meaningful culinary impact in a first-class, friendly club community. ABOUT THE MIRABEL CLUB & COMMUNITY Mirabel is an exceptional private community nestled in the high-desert foothills of North Scottsdale, surrounded by the natural beauty of the McDowell/Sonoran Preserve and Tonto National Forest. Spanning 713 acres, the community encompasses 335 homesites. It is built around the separately owned Mirabel Club, creating an intimate setting where exceptional amenities, natural beauty, and a strong sense of community come together. At the heart of Mirabel is its award-winning, Platinum Club of America private Club, featuring a Tom Fazio-designed 18-hole championship golf course and a spectacular 40,000-square-foot Desert Lodge Clubhouse. The Club offers an impressive array of amenities, including indoor and outdoor dining, a vibrant bar, fire-lit patios, comprehensive fitness facilities, full-service spa and salon, resort-style pool with private cabanas, four Har-Tru tennis courts, and four pickleball courts. A recently completed $6.5 million renovation further elevated the member experience through an expanded kitchen and fitness facilities, enhanced casual dining, a new bar, locker room renovations, and the addition of four pickleball courts. Located in North Scottsdale, Mirabel offers an extraordinary lifestyle surrounded by mountain vistas, desert landscapes, and the diverse cultural and recreational opportunities of the Scottsdale area. From golf, tennis, dining, and wellness to art, entertainment, outdoor recreation, and vibrant social experiences, Mirabel provides a unique combination of natural beauty, refined amenities, and a warm, connected community. THE MIRABEL CLUB BY THE NUMBERS: 275 Golf Members; 50 Social Members | Average Age: 64 Annual Food Cost Approximately: 41% 27,000 Covers Per Year Housing for H2B employees FOOD & BEVERAGE OPERATIONS EXECUTIVE CHEF - POSITION OVERVIEW The Executive Chef (EC) at Mirabel provides hands-on leadership and oversight for all culinary operations across multiple food and beverage outlets within a high-volume, high-revenue club environment. This includes à la carte dining, banquets and events, member programming, and specialty outlets. The EC is responsible for menu development, food purchasing specifications, and recipe standards; leading the training, mentorship, and supervision of the culinary team; overseeing food and labor cost controls across all outlets; and consistently delivering exceptional food quality while maintaining the highest professional standards for safety and sanitation. Leadership Be a collaborative team player who is willing to be “hands-on” when necessary but understands when to step back and lead the team. Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. Involve associates in the decision-making process of how ‘work gets done’ and create a work environment people want to come to and participate in every day. Have a passion and aptitude for teaching and training for all food service personnel. Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities. Work closely with the front of house food and beverage managers to assure a cohesive experience that consistently exceeds the expectations of members and guests. Hold daily/weekly staff briefings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Cook or directly supervise the cooking of items that require skillful preparation. Engage with, observe, learn, and listen to the members and staff. Earn member trust by instilling confidence through continued enhanced operations, interaction, and visibility. Maintain physical presence during times of high business volume. Operations Develop and maintain standard recipes and techniques for food preparation and presentation that help to assure consistent, high quality and minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Evaluate food products to assure that quality standards are consistently attained. Ensure that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste and theft. Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Maintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible location. Membership Have a heart of hospitality, embrace, appreciate, promote, and elevate the warmth and culture of Mirabel. Be highly visible and engaged with Membership throughout the F&B outlets at the Club. Be responsive to members’ requests and feedback for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests Consistently elevate and innovate around comfort stations and signature offerings at the Club. Consistently innovate, elevate, and build on a core selection of Club favorites and signature dishes. Create a menu that the Membership has a hard time choosing from with regular features and specials. Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations and consistently review these expectations with their direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment. Plan menus with the Food and Beverage Managers and General Manager for all food outlets in the club and for special occasions and events. Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals. Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation. Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met. INITIAL PRIORITIES OF THE EXECUTIVE CHEF Establish Excellence as the Standard: Set a clear expectation that excellence is non-negotiable. Champion Consistency & the Basics Done Exceptionally Well: Establish uncompromising standards around food quality, execution, sanitation, and organization. Gain an Understanding of Members & Their Habits: Quickly learn the membership’s preferences, traditions, dining patterns, and expectations, honoring beloved staples. Develop Thoughtful Innovation & Creativity: Introduce creativity with purpose, refreshing menus, features, and events in ways that feel exciting yet appropriate for the Club. Developing and Inspiring People: Lead as a hands-on mentor and teacher, strengthening the culinary bench through training, coaching, and accountability. Visibility & Member Engagement: Be an active, approachable presence in both kitchens and dining rooms. Demonstrate Strong, Steady Leadership: Provide confident, organized leadership across a large and complex operation, setting clear expectations, partnering closely with FOH and Club leadership. CANDIDATE QUALIFICATIONS Has a degree in Culinary Arts and/or other Hospitality Management focus. Has eight years of food production and management experience. Has exceptional cooking skills. Has successful experience developing food purchase specifications and standard recipes. Has a proven track record of maintaining food quality and sanitation standards. Is experienced with technology including POS systems such as Northstar, and Microsoft Excel, Word, Outlook, Avero, Cheftech, etc. EDUCATIONAL AND CERTIFICATION QUALIFICATIONS A bachelor’s degree is preferred with a focus on Hospitality Management or Culinary. In lieu of the degree, substantial culinary or hospitality experience will be considered. Has achieved Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America. #J-18808-Ljbffr