Executive Chef

Executive Chef

Adobe Bar & Grille - Phoenix, AZ 85016

Overview

Position Type Full Time Job Shift Weekdays and Weekends Education Level High School or G.E.D. Category Restaurant - Food Service

Description

JDM Golf owns and operates the Arizona Biltmore GolfClub 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 timethey 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 an 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. We care about people, are passionate about our golf and food, take pride in what we do and love life!

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

The duties and responsibilities listed below are essential to the employee's position.

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, develops 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 partnering with Human Resources, ensures 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 and Experience Required

• Culinary degree from approved school or completion of an approved apprentice program required. HSD or GED required.
• 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.
• Has a proven 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.
• Be 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

Required:

• 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

Required: Position may require travel within the Metropolitan area; thus, reliable transportation is required. If using a personal vehicle, must have appropriate driver's license and insurance coverage and pass company's MVR process.

Minimal travel - conferences, as needed.

Unexpired AZ Food Manager Certification.

Other

Regular attendance is required. Additional hours including weekends may be required on a regular basis to fulfill duties of position. At times, an individual must be able to work in a fast-paced environment with the ability to manage and prioritize multiple, competing tasks and demands and to seek supervisory assistance as appropriate.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk and hear. The employee regularly is required to stand, walk, use hand to finger, handle or feel objects, tools, or controls; and reach with hands and arms. The Employee frequently lifts and/or moves between twenty-five (25) and fifty (50) pounds. Specific vision abilities required by this job include close vision, ability to adjust focus, and manual dexterity in combination with eye/hand coordination. Auditory abilities required by this job include the ability to accurately hear information conveyed to guests and members and the ability to work effectively in areas with ambient noise. The work environment is subject to interruptions, varying and unpredictable situations and time pressures related to multiple tasks. It also requires regular use of a point-of-sale terminal. There is extensive repetitive motion in using hands/wrists.

Work Environment

This position primarily works both indoors and outdoors. At times, extreme temperatures may be part of the environment. Work requires exposure to temperatures sufficiently high to cause bodily discomfort. The noise level is usually moderate.

Schedules vary and