Executive Sous Chef

Executive Sous Chef - The Club at Seven Canyons Sedona, Arizona


Position Summary


The Club at Seven Canyons is seeking an accomplished Executive Sous Chef to serve as the operational leader of our culinary team while working alongside the Executive Chef / Director of Hospitality to deliver one of Arizona's premier private club dining experiences.


This is more than a traditional restaurant position. The Executive Sous Chef will play a central role in connecting our culinary program with Oak Creek Farm, our developing regenerative farm in nearby Cornville. The successful candidate will possess a genuine passion for seasonal cuisine, sustainable agriculture, and the philosophy of allowing the land to dictate the menu.


This individual will oversee the daily execution of restaurant operations while helping lead exceptional banquet events, intimate Chef's Table experiences, wine dinners, member programming, and immersive farm-to-table events. They will inspire and develop the culinary team while maintaining the highest standards of craftsmanship, professionalism, and hospitality.


Reports To: Executive Chef / Director of Hospitality


About Seven Canyons


Nestled among Sedona's iconic red rocks, The Club at Seven Canyons is a luxury private club recognized for exceptional hospitality, elevated cuisine, and memorable member experiences.


Our culinary philosophy is rooted in craftsmanship, seasonality, and personalized service. As Oak Creek Farm continues to develop, our food program is evolving into one centered around regenerative agriculture, organic growing practices, and hyper-local sourcing. Every menu tells the story of the surrounding Verde Valley.


Primary Responsibilities

Culinary Leadership

• Lead the daily culinary operations of the restaurant kitchen.
• Direct all lunch and dinner service with exceptional attention to detail.
• Execute luxury dining experiences consistent with Forbes-level standards.
• Ensure consistency in quality, presentation, and execution across all menus.
• Maintain impeccable sanitation, organization, and food safety standards.
• Drive a culture of professionalism, urgency, and culinary excellence.

Team Leadership

• Lead, mentor, and inspire a team of professional culinarians.
• Assist with hiring, onboarding, scheduling, coaching, and performance development.
• Conduct daily lineups and pre-service meetings.
• Foster an environment built on accountability, teamwork, and continuous improvement.
• Assume leadership of the culinary department in the absence of the Executive Chef

Restaurant, Banquets & Culinary Experiences


The Executive Sous Chef will oversee culinary execution for:

• Daily la carte restaurant service
• Member dining experiences
• Luxury weddings and private events
• Golf tournaments
• High-end wine dinners
• Multi-course tasting menus
• Chef's Table dinners
• Outdoor farm-to-table dinners
• Seasonal harvest celebrations and special culinary events

The successful candidate must be comfortable executing both intimate fine dining experiences and large-scale banquet operations with equal precision.


Farm Collaboration


This role is uniquely connected to Oak Creek Farm, the Club's regenerative farm located in nearby Cornville.


Working closely with the Executive Chef, the Executive Sous Chef will:

• Build menus around seasonal harvests.
• Collaborate on crop planning with the farm team.
• Utilize fresh vegetables, herbs, edible flowers, fruits, and specialty produce grown specifically for Seven Canyons.
• Champion sustainable, regenerative, and organic agricultural practices.
• Participate in harvests, tastings, and seasonal menu development.
• Help create immersive farm-to-table experiences that connect members and guests with the source of their food.
• A genuine appreciation for agriculture, sustainability, and seasonal cooking is essential.

Menu Development


Assist the Executive Chef with:

• Seasonal menu creation
• Daily features
• Wine dinner menus
• Banquet menus
• Chef's tasting menus
• Farm event programming
• Recipe development
• Food costing and menu engineering

Operational Excellence

• Oversee daily production and prep.
• Maintain inventory standards and ordering procedures.
• Control food costs while minimizing waste.
• Support labor management initiatives.
• Ensure proper maintenance of kitchen equipment.
• Maintain Forbes-level attention to detail throughout the operation.

Qualifications

• Minimum of five years of progressive culinary leadership experience.
• Previous experience as an Executive Sous Chef, Chef de Cuisine, or Senior Sous Chef in an upscale dining environment.
• Fine dining experience required.
• Luxury private club, Forbes-rated resort, destination resort, or Relais & Chteaux experience preferred.
• Forbes Four- or Five-Star and/or Relais & Chteaux experience is highly preferred but not required.
• Strong banquet and event production experience.
• Extensive knowledge of classical and contemporary culinary techniques.
• Exceptional leadership, communication, and organizational skills.
• Ability to remain calm while executing at a high level in a fast-paced environment.

Ideal Candidate


The ideal Executive Sous Chef:

• Leads from the front.
• Possesses an exceptional work ethic.
• Enjoys mentoring and developing cooks.
• Values humility, professionalism, and teamwork.
• Is passionate about sustainable agriculture and locally sourced cuisine.
• Believes extraordinary hospitality begins in the kitchen.
• Finds inspiration in changing seasons rather than fixed recipes.
• Appreciates the relationship between farming, wine, and exceptional dining.

This is an opportunity for a chef who wants to help shape one of Arizona's most distinctive culinary programs.


Compensation & Benefits

• Competitive salary based on experience.
• Comprehensive benefits package.
• Paid time off.
• Professional development opportunities.
• Employee dining privileges.
• Relocation assistance is available for qualified candidates.