Chef de Cuisine

Location (Clubhouse) Desert Mountain Club

Desert Mountain Club,is looking for aChef de Cuisineto join the culinary team led by Maitre Cuisinier de France, Chef Bertrand Bouquin!

In this role, you will overseeall culinary operations of the outlet to include dining services, events, and caterings. Lead and develop the culinary and stewarding staff, ensuring a positive, energized culture for our employees to thrive and provide a memorable experience for membership by delivering an exceptional culinary experience through the food and member interactions.

The ideal candidate will be driven, professional, and a team player seeking an environment that fosters a culture of education and respect. At least 3-5 years of kitchen management experience, preferably in a Chef de Cuisine role. Prior upscale restaurant and golf / country club experience is a plus. Must have a valid drivers license with a clean driving record for the last 3 years.

BENEFITS

Join one of the Top 10 Platinum Clubs of America and enjoy exceptional benefits and perks, including:

• Competitive pay
• PTO, Sick Pay, Holiday Pay, and Paid Parental Leave
• Tuition Reimbursement, Professional Development Scholarship
• Internships
• Affordable medical, dental, and vision coverage
• Medical FSA and Dependent Care FSA
• FREE onsite medical clinic to all employees & their dependents
• Mental health, wellness, and virtual care resources
• FREE employee meals during shifts or meal stipend
• FREE golf and tennis
• Matching Retirement 401K Plan

*Please note, benefits are dependent on your DOL Status (ex. Full-Time, Part-Time, Seasonal).

JOB DETAILS

Responsibilities:

• Directly manage, train, train, coach, and develop a staff of culinarians and stewards ensuring all procedures are completed to department standards.
• Develop and embrace a positive, professional and energized culture for the employees that is focused on creating special and memorable experiences for members and guests.
• Responsible for overseeing all day-to-day culinary operations of the kitchen.
• Assign and coordinate daily production and prep work for culinary staff to complete along with daily and weekly cleaning checklists for cooks and stewards.
• Maintain a strong emphasis on food quality and presentation ensuring consistency of all food items in accordance to the outlet’s recipes, portioning, cooking techniques, and presentation standards.
• Source and order product for outlet production in accordance with property procedures, business volume, and food cost guidelines.
• Prepare schedules and reports in a timely manner. Maintain appropriate staffing levels to ensure efficient use of labor and avoid unnecessary overtime.
• Prepare and conduct staff reviews, disciplinary action, and performance improvement plans by working closely with the Director of Culinary and Human Resources.
• Conduct daily line-ups and monthly meetings, and attend all scheduled meetings.
• Work closely with the Director of Culinary on menu development, portion control, and costing.
• Execute costing, plating guides and menu descriptions for all menu items.
• Maintain knowledge on food trends and diets, educate staff, and execute according to the specifications.
• Maintain cleanliness, maintenance of equipment, and a safe working environment following DMC and Arizona Health Department policies.
• Responsible for monthly inventory.
• Set strict guidelines for dry and perishable food storage within Arizona State Health regulations.
• Assist the Executive Steward with all equipment needs, storage and proper care.
• Oversee the execution of events with the assistance of the banquets and catering team.
• Build and maintain great relationships with members through table touches during service, meetings to discuss special events, and acknowledging them across property through name recognition.
• Oversee employee meal program, ensuring appealing, healthful and abundant foods are provided for employees.
• Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies.
• Other duties as assigned by Director of Culinary.

Physical Requirements & Working Conditions:

• Required to work days, nights, weekends, and holidays.
• Required to be on feet for long periods of time.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

OUR COMPANY

Desert Mountain Club is one of the nations premier private clubs, located in the scenic foothills of North Scottsdale, Arizona. Spanning more than 8,000 acres, Desert Mountain features:

• Seven signature golf courses (six of which are Jack Nicklaus & a par 54 championship course) Seven distinctive clubhouseswith unique dining and banquet experiences
• Award-winning spa, fitness center, tennis, pickleball, and swim facility.
• Dozens of hiking and biking trails

What truly sets Desert Mountain apart is our people. We foster a culture built on care, respect, teamwork, wellbeing, and growth where teammates feel valued and proud to be part of the team.

Desert Mountain Club is proud to be an Equal Opportunity Employer committed to fostering a workplace built on inclusion, respect, and opportunity for all teammates.

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Desert Mountain is proud to be an Equal Opportunity Employer and is committed to providing an environment of mutual respect. We do not discriminate or tolerate discrimination against any employee or applicant based upon race, color, national origin, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, physical or mental disability, military and veteran status, genetic information, or any other characteristic protected by applicable law.