Chef

We are currently seeking an experienced Chef for our restaurant, Sunset Grill, located within Sun Lakes Country Club and Homeowners Association #1. The Chef will lead our existing team and ensure the continuation of progressive evolution and superior standards. Our mission is a commitment to excellence and service.

Essential Duties

• A genuine love for culinary arts and Team work.
• Acts in the lead position in the kitchen in the absence of the Food & Beverage Manager.
• Developing unique cuisine and recipes.
• Plan daily menu specials according to the food available and demographic of our clientele.
• Check in orders, stocks, and stores as directed by management.
• Cleans and maintains kitchen and kitchen equipment to the highest of club standards, including health code regulations.
• Creates and coordinates BOH schedule for kitchen staff.
• Complete food orders through approved vendors.
• Prepares food to order during busy meal periods, demonstrating an appealing plate presentation to the customer.
• Cooking all items on a timely basis with a strong ability for consistent execution.
• Quality control.
• Is familiar with liquor laws for the State of Arizona and requirements for a Private Club Liquor License.
• Available to place orders, complete inventory, perform line checks, and maintain organization of all food items.
• Trains new staff and/or direct staff per standard operating procedures.
• May work Thursday and Friday night dinners and/or catering events.
• Ensure the kitchen is broken down, cleaned and appropriate end-of-shift kitchen close has been executed nightly.
• Oversee BOH restaurant F&B operations, including dining venues, catering, and banquet services.
• Work with the Event Coordinator on all events and develop unique menus tailored to the events.
• Assist the Food & Beverage Director with the development and implementation of policies and procedures to ensure safety and sanitation standards are met.
• Train and evaluate BOH staff performance, providing feedback, coaching and/or appropriate disciplinary action when needed.
• Conduct timely annual reviews for all BOH employees.
• Manage BOH schedules and coordinate with Food and Beverage Director, as well as the Director of Human Resources.
• Develop and manage budgets and analyze financial statements.
• Monitor vendor and supplier performance to ensure quality and cost-effectiveness.
• Negotiate contracts and resolve disputes with vendors.
• Monitor customer feedback and implement improvement strategies.
• Ensure compliance with all local, state, and federal regulations.
• Maintain an excellent working relationship with FOH.
• Learn, understand, and implement Association SOPs within the kitchen.

Secures area nightly as requested.

Maintains own scheduled based on the shift needs and flow of the restaurant.

Job Specifications/requirements

Knowledge, skills, and abilities

• To perform the job successfully, an individual should demonstrate the following competencies:
• Ability to thrive in a hectic, fast-paced environment; consistently prepare food; remain alert throughout shift; quick learning skills; basic skills in food preparation and cooking methods, particularly breakfast, lunch, and banquets.
• Customer Relations – Communicates with customers in a friendly, helpful and professional manner with the ability to embrace and take into consideration feedback given.
• Organizational Support - Follows policies and procedures; Supports organization's goals and values, displays an understanding of Teamwork.
• Planning/Organizing - Prioritizes and plans work activities. Works quickly.
• Professionalism – Tactfully approaches others; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Must be able to stand for long periods of time and frequently lift between 10-30lbs. regularly.

Education

Culinary School or equivalent preferred; or 3 years equivalent combination of education and Chef managerial experience.

Experience

One to three years’ experience as Line Cook preferred; three years Head Chef experience preferred. Experience in adult community association preferred.

Certificates and Licenses

Must have a Food Handlers card from Maricopa County and “SERVSAFE” state certification.

Equipment Utilized

Convection oven, stove, grills, fryers, steamers, meat slicers, food processors, knives.

Job Type: Full-time

Pay: $60,000.00 - $73,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift

Ability to Relocate:

• Sun Lakes, AZ 85248: Relocate before starting work (Preferred)

Work Location: In person

Salary : $60,000 - $73,000