Club Location: Arrowhead Country Club - Glendale, AZ. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.

In the role of Executive Chef, you will direct and coordinate activities of the culinary department, lead the culinary team, and maintain established operational standards to maximize profits.

Primary Responsibilities:

• Ensure compliance with national programs such as Menu Program, Approved Product List, and Inventory procedures.
• Responsible for selection, development, and retention of talented culinary staff.
• Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.
• Observe and coach workers in the daily operation of the kitchen to ensure quality and timeliness of product.
• Review guest and member surveys and feedback and determine appropriate plan of action if necessary.
• Engineer all menu items to ensure quality and proper margins.
• Create and execute short-term and long-term operational and financial plans for the department to improve quality and financial results.
• Ensure kitchen is clean and sanitary and is in compliance with all federal, state, and local laws.
• Create menus as needed for events, custom events, daily features, and more.
• Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.
• Maintain constant communication between departments and keep other departments informed about special programs and events.

Working Conditions: Will often be required to work nights, weekends, and holidays.

Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.

Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job, ensuring applicants with disabilities can determine whether they will be able to do this job either with or without accommodations.

The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting up to 50 pounds, and interacting with staff and outside contacts.

Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions. A significant portion of time will be spent reviewing budgets, revenues, inventories, and requisitions, requiring a great deal of reasoning and thinking skills.

Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem-solving, reasoning, motivating, and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often.

Arcis Golf provides equal employment opportunities to all employees and applicants and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

• Equal employment opportunities for all employees and applicants.
• Opportunities for career development and growth.
• Inclusive team environment.

• Previous experience in a Chef leadership role.
• High school diploma or equivalent required; Culinary degree or certificate preferred.
• Strong attention to detail, planning, and organizational skills.
• Experience supervising others and leading a team.
• Strong verbal and written communication skills.
• Food service permit as required by local or state government agency.
• ServSafe certification must be obtained within 30 days of hire.