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 Arizonas 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 Chefs 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 Sedonas 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 successful candidate must be comfortable executing both intimate fine dining experiences and large scale banquet operations with equal precision Daily la carte restaurant service Member dining experiences Luxury weddings and private events Golf tournaments High end wine dinners Multi course tasting menus Chefs Table dinners Outdoor farm to table dinners Seasonal harvest celebrations and special culinary events Farm Collaboration 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 Chefs 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 andor 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 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 #J-18808-Ljbffr Capital Consultants Management Corporation