Job Title: Executive Sous Chef

Concept Type: Private Country Club

Location: Northeast Scottsdale, AZ

Salary: $75,000 - $78,000 per year

Join one of the premier country clubs in Arizona, a destination known for its championship golf, elevated member experiences, and a culinary program built on consistency, craftsmanship, and hospitality at the highest level. This is a club where standards matter, where the kitchen is treated as a serious operation, and where leadership is given the support and respect to run it that way. You can learn more about the culture and values driving this organization.

As Executive Sous Chef, you'll step into a senior culinary leadership role with real authority, real accountability, and a clear path to continued growth.

Job Qualifications:

• Culinary degree or certificate from an accredited culinary program preferred; equivalent professional experience considered.
• Minimum of 5-7 years of progressive culinary experience, including at least 3 years as a Sous Chef or higher.
• Experience in a private club, luxury resort, hotel, or fine dining operation with multiple outlets strongly preferred.
• Proven experience managing high-volume banquets, member events, and à la carte service simultaneously.
• Demonstrated success with food and labor cost management, budgeting, and inventory controls.
• Prior experience leading multiple supervisors and a large kitchen team.
• Expert command of classical and contemporary techniques, butchery, sauces, pastry fundamentals, and refined plating.
• In-depth knowledge of food safety, HACCP principles, and Maricopa County Health Department standards.
• Proficiency with scheduling, ordering, recipe costing, and timekeeping systems (e.g., Paycom).

Job Responsibilities:

As the Executive Sous Chef in Northeast Scottsdale, AZ, you will:

• Oversee daily operations of all kitchens and outlets, ensuring smooth coordination between à la carte, banquet, and event production.
• Direct and support Sous Chefs in running shifts, managing stations, and maintaining service standards.
• Ensure all food is prepared and presented to recipe specifications, portion standards, and plating guidelines.
• Expedite and work the line during peak service, major events, and high-volume periods as needed.
• Manage, mentor, and develop Sous Chefs and the broader culinary team, building a strong leadership bench.
• Create and approve kitchen staff schedules to meet business demands while controlling labor costs.
• Lead recruiting, interviewing, hiring, and onboarding of culinary staff alongside the Executive Chef and Human Resources.
• Partner with the Executive Chef on menu development, seasonal changes, and signature member event menus.
• Review banquet event orders (BEOs) and coordinate with Events and Food & Beverage teams to ensure flawless execution.
• Monitor food cost and labor percentages, analyzing variances and implementing corrective action.
• Oversee purchasing, vendor relationships, and receiving to ensure quality, consistency, and competitive pricing.
• Ensure full compliance with health department regulations, HACCP practices, and club sanitation standards.
• Assume full leadership of the culinary department in the Executive Chef's absence.

Company Benefits:

• Competitive salary commensurate with experience.
• Opportunity to lead at one of the premier country clubs in Arizona.
• Full authority and accountability in the Executive Chef's absence, with a clear track toward advancement.
• A culture built on professionalism, accountability, and respect for the craft.

This Executive Sous Chef opening in Northeast Scottsdale, AZ, is suited to a culinary leader who already knows how to run a serious kitchen and is ready for the autonomy that comes with it. If you've built your career on consistency under pressure, developing strong teams, and protecting both quality and the bottom line, this is a role worth a conversation.

Apply Now to become the next Executive Sous Chef in Northeast Scottsdale, AZ. Send your resume to Charlie Zimmer. Charlie@geckohospitality.com

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