About Us: The Arizona Biltmore Golf Club is a premier golf club known for its beautiful surroundings, exceptional service, and outstanding culinary experiences. We host a wide range of events, from weddings and corporate gatherings to celebrations and golf tournaments. We are looking for a passionate and talented Sous Chef to join our dynamic team and help create unforgettable dining experiences for our guests.

Job Summary

In partnership with the Executive Chef, the Sous Chef will be responsible for overseeing the kitchen, ensuring that all culinary activities run smoothly and efficiently. This position leads the kitchen team in preparing, cooking, and presenting high-quality dishes, while maintaining a focus on quality, creativity, and presentation. The Chef de Cuisine will also manage kitchen staff, enforce food safety and sanitation standards, and contribute to menu planning and inventory management. This role requires a detail-oriented chef with strong leadership skills and a commitment to excellence.

JDM Golf Teammates will role model the core values and behaviors by:

• Cultivating a positive work environment.
• Being efficient with time at work.
• Communicating effectively with management, co-workers, and guests.
• Being flexible.
• Maintaining integrity in all conversations and actions.
• Consistently reporting to work on time prepared to perform duties of position.
• Following internal procedures and external regulations; and reporting issues to management.

Duties and Responsibilities

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

Kitchen Management:

• Lead and manage the daily operations of the kitchen, ensuring all tasks are completed in a timely manner.
• Supervise, train, and mentor kitchen staff, ensuring all team members follow the kitchen’s high standards and work efficiently.
• Plan and organize kitchen workflow, delegating tasks and ensuring proper execution of daily activities.
• Ensure that all kitchen operations comply with health and safety regulations, including food safety standards and hygiene procedures.
• Maintain cleanliness and organization in the kitchen, including equipment, surfaces, and storage areas.
• Address any issues related to safety, sanitation, or equipment promptly.

Food Quality and Preparation:

• Oversee the preparation and cooking of dishes, ensuring they meet the quality and consistency standards.
• Ensure the proper storage, handling, and labeling of food and ingredients.
• Monitor food production and presentation, ensuring all dishes are served at the correct temperature and meet aesthetic standards.
• Manage the preparation and delivery for banquets / events to ensure timely food preparation and delivery. This includes ensuring that everything is ready and delivered on time, so that food is served fresh and at the correct temperature, meeting both quality standards and guest expectations.

Collaboration:

• Work closely with the front-of-house staff to ensure smooth communication between the kitchen and dining areas.
• Address customer concerns and feedback in a professional and timely manner, making adjustments when necessary.

Staff Supervision and Training:

• Manage kitchen personnel, including cooks, assistants, and other support staff, ensuring smooth operations.
• Provide training and development opportunities to kitchen staff, improving their culinary skills and fostering a positive work environment.
• Conduct performance reviews and provide feedback to team members.

Inventory and Ordering:

• Maintain inventory of all kitchen supplies and ingredients, ensuring adequate stock levels.
• Order food and kitchen supplies, ensuring cost-effectiveness and waste reduction.
• Perform regular inventory checks and manage stock rotation to prevent spoilage or waste.

Menu Development:

• Collaborate with the Executive Chef to develop and update menu items, ensuring creativity and seasonal offerings.
• Ensure that all dishes adhere to food quality standards, including taste, presentation, and portion control.
• Continuously evaluate and innovate recipes to meet guest preferences and market trends.

Financial Oversight:

• Monitor food costs and work within budget constraints, minimizing waste and controlling portion sizes.
• Work with the management team to establish and maintain budget guidelines for the kitchen.

Other:

• Participates in monthly inventory and meetings, as required.
• Performs other duties, as assigned.

Education and Experience Required

• Proven experience, 3 to 5 years, as a Sous Chef or similar leadership role in a high-volume kitchen.
• Culinary degree or equivalent certification from an accredited institution (preferred).

Skills and Abilities

• Strong leadership and team management skills with the ability to train and mentor staff.
• Excellent organizational and multitasking abilities, with a keen eye for detail.
• Strong knowledge of food preparation techniques, kitchen safety, and sanitation.
• Ability to work effectively in a fast-paced environment, multitask, and prioritize tasks under pressure.
• Strong attention to detail and a passion for creating a memorable dining experience.
• Strong teamwork and collaboration: Ability to collaborate with kitchen staff and other restaurant staff
• Strong communication skills including effective listening.
• Flexible and adaptable to changes..
• Knowledge of food safety and sanitations standards.

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.

Unexpired AZ Food Manager Certification.

Other

Regular attendance is required. Ability to work flexible hours, including evenings, weekends, and holidays, to accommodate event schedules. 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 may include weekends, holidays, etc. as determined by business needs.

OSHA Category:

Category I: Position engages in activities that with a high risk of coming into direct contact with blood and body fluids for which specific precautions must be taken. This position has been identified as Category I as it is most likely to attend to kitchen burns, accidents, or injuries.

The above statements are intended to describe the general nature and level of work performed by people assigned to this job. They are not intended to be an exhaustive list of responsibilities, duties and skills required of personnel so classified. Other functions may be assigned, and management retains the right to add or change the duties at any time.

EOE