Executive Chef

Job Details Job Location: Adobe Bar & Grille - Phoenix, AZ 85016 Position Type: Full Time Education Level: High School or G.E.D. Job Shift: Weekdays and Weekends Job Category: Restaurant - Food Service About the Company JDM Golf owns and operates the Arizona Biltmore Golf Club and The Wigwam Golf Resort, two of Arizona’s premier golf properties. The Arizona Biltmore Golf Club is located in the shadow of the Phoenix Mountain Preserve. Each property offers a unique challenge for golf enthusiasts to keep the game exciting. From the moment our golfers arrive to the time they leave, they will enjoy a variety of services including food and beverage. In the spring of 2024, the Clubhouse became the new home of the Adobe Bar & Grille. Reporting to the Director of Adobe Operations, we are looking for a Executive Chef to join our Adobe management team. This is a unique “hands‑on” opportunity to have a meaningful impact on the success of our business each and every day. The Executive Chef’s purpose is to successfully oversee the culinary operations of the Adobe Clubhouse, ensuring the delivery of high-quality food services to members, guests, and clients and their attendees. Maintains the highest professional food quality and sanitation standards. Ensures all company policies and procedures are being followed with Culinary Team. Supervision This position has supervisory responsibility for back‑of‑the‑house positions. Fosters a positive and collaborative work environment, promoting professional growth and development among the kitchen team. Consults with Director of Clubhouse Operations and Human Resources on Recruitment, Development, Performance Management, and Succession Planning together. May serve as a backup supervisor for other food service areas, when other food service management is not available. Duties and Responsibilities Kitchen Management: Supervise and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Oversee day‑to‑day kitchen operations, ensuring efficiency, cleanliness, and adherence to food safety standards. Menu Development and Costing: In partnership with the Director of Adobe Operations, create innovative and diverse menus that cater to the preferences of members and guests, taking into consideration dietary restrictions, seasonal availability, and trends in the culinary industry. In collaboration with the Banquets and Events team, develop menus according to preferences and budgetary constraints. Calculate the cost of ingredients for each menu item to determine appropriate pricing. Adjust menu prices as needed to maintain profitability while remaining competitive. Quality Control and Compliance: Maintain high standards of food quality, presentation, and taste. Conduct regular tastings and inspections to ensure consistency in the preparation of dishes. Ensure compliance with health and safety regulations, including proper food handling, sanitation, and kitchen hygiene. Stay informed about changes in food safety standards and implement necessary adjustments. Event Planning and Catering Services: Collaborate with management to create customized menus for events, tournaments, and special occasions hosted at the golf club. Oversee the execution of catering services, ensuring a seamless and memorable dining experience for guests. Customer Interaction: Interact with members and guests, seeking feedback on the dining experience and incorporating suggestions for improvement. Address any concerns or issues related to food quality or service promptly and professionally. Cost Control and Budgeting: Develop and manage budgets for the kitchen, including food costs, staffing, and equipment. Implement cost control measures to optimize profitability without compromising quality. Be aware of the food loss rate and implement measures to reduce it. Financial Management: Submit necessary invoices and documentation according to financial operational procedures and requirements. Culinary Vendor Management: Establish relationships with suppliers to source high‑quality and fresh ingredients. Negotiate contracts with vendors to ensure favorable terms and pricing. Staff Training: Train kitchen staff on culinary techniques, menu items, and safety protocols. Provide regular reports on sales performance and market trends to management. In partnership with Human Resources, ensure staff have appropriate certifications for their position. Hires, trains, schedules, develops, and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with agency policy. Consults with Human Resources as appropriate. Other: Collaborate with management, catering sales and other departments to ensure a cohesive and integrated approach. Performs other duties as assigned. Qualifications Education: Culinary degree from approved school or completion of an approved apprentice program required. HSD or GED required. Experience: 5 to 10 years’ experience as an Executive Chef or an Executive Sous Chef. Skills and Abilities Be a collaborative team player who is willing to be “hands‑on” when necessary but understands when to step back and lead the team. Advanced knowledge of culinary arts and exceptional cooking skills. Experience planning and monitoring all food‑production‑related costs. Successful experience developing food purchase specifications and standard recipes. Track record of maintaining food quality and sanitation standards. Excellent communication (oral and written) and interpersonal skills with members, clients, and internal staff. Ability to work under pressure including changing circumstance and last‑minute requests. Detail‑oriented, organized, and capable of managing multiple tasks simultaneously. Quick thinking and problem‑solving to address issues that may arise during the planning process or the event itself. Team player. Computer skills: Ability to use Point of Sale (POS) System; Microsoft Word and Excel; ability to use employee self‑service and supervisor role on company’s human resources/payroll database. Certificates, Licenses, Registrations Position may require travel within the Metropolitan area; must have reliable transportation, appropriate driver’s license, insurance coverage, and pass company’s MVR process. Minimal travel – conferences, as needed. Unexpired AZ Food Manager Certification. Regular attendance required; additional hours including weekends may be required. Physical Demands The employee is regularly required to talk and hear, stand, walk, use hands, handle objects, reach with hands and arms, lift or move between 25 and 50 pounds, etc. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Specific vision and auditory abilities are required. Work environment includes indoor and outdoor, extreme temperatures, moderate noise. OSHA Category I. Work Environment Mainly both indoors and outdoors; may involve extreme temperatures. Noise level is usually moderate. Schedules may include weekends, holidays, etc. as determined by business needs. Why Work at JDM Golf? Competitive compensation package commensurate with experience/education. Paid Time Off. Comprehensive benefits including medical, dental, vision, and life insurance; 401(k) plan with match. Opportunity to play golf at top‑notch courses. Employee Discount Program & More. We look forward to learning more about you! EOE. #J-18808-Ljbffr