Executive Chef

Flagstaff Ranch Golf Club in Flagstaff, Arizona is excited to announce an Executive Chef position. The start date is immediately. The Executive Chef is responsible for overall leadership, recruitment, development of the culinary team, food production across the restaurant, banquet, and seasonal venues, menu development, purchasing, and managing labor budgets. Key Responsibilities Operations Understand metrics for member satisfaction and financial goals in culinary operations; review with direct reports. Prepare budget data, forecast annual food and labor costs, and monitor results; take corrective action. Assist the F&B Director in developing and monitoring the F&B budget and procedures for controls. Consult with the Dining/Events Manager on food production for special events. Ensure food production meets expectations of members and guests. Establish and reinforce standard operating procedures for dining areas. Stay current on industry matters. Approve requisition of products and supplies. Plan menus for all food outlets. Spearhead cooking of skillful items or supervise accordingly. Develop standard recipes, techniques, portion control, and menu pricing. Control food and supply waste and theft. Promote safe work habits and a safe environment. Ensure compliance with health, safety, and liquor regulations. Evaluate product quality and price. Maintain sanitation, cleanliness, and safety standards. Implement safety, sanitation, accident prevention training. Plan and execute special club events. Ensure proper staffing, control payroll, maximize profitability. Produce high-volume, accurate, complete work on time. Perform other duties as directed. Leadership Positive, enthusiastic motivator and team member. Interact positively with management, coworkers, members, and the public. Coordinate with department leaders for consistent standards. Collaborative team player, hands on when needed. Follow directions, take criticism, maintain respect, and avoid abusive behavior. Coordinate culinary hiring, orientations, culture, training, and menu development. Hold staff meetings to communicate activities and expectations. Evaluate personnel, enforce standards of conduct, appearance, service, cleanliness. Teach and train food service staff. Ensure associates understand performance expectations and tasks. Provide resources and enforce policy and procedure. Enhance operating standards for personnel. Conduct training on service techniques, menu knowledge, sanitation, teamwork. Recruit and develop team, leading to membership satisfaction. Member and Guest Service Frequent visits to dining area, welcome, interact, develop relationships. Have visible and respectful presence, exceptional communicator, interpersonal skills. Responsive to members’ requests, find creative solutions. Work with House Committee to ensure maximum member satisfaction. Qualifications Minimum of five (5) years hospitality managerial experience in an upscale environment (private equity golf clubs, resorts, or fine dining). Proven record of strong food and beverage operations, training/development, hiring and training. Experience in menu planning and budgeting. Education Bachelor’s degree (B.A.) from a four‑year college or university or equivalent combination of education and experience. Language Skills Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, and regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to present information and respond to questions from managers, committees, suppliers, members, and employees. Computer Skills Working knowledge of various computer software programs. Compensation & Benefits Salary $90,000–120,000 based on experience. Performance bonus per General Manager criteria. Standard benefits plus training and education allowance. #J-18808-Ljbffr