Executive Chef

Scottsdale, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $72,100.00 - $99,300.00

Benefits

Medical

Dental

Vision

Life insurance

short-term disability insurance

long-term disability insurance

401(k) retirement savings plan

Paid Time Off

Job Description

Invited is a leading company in the hospitality and service industry, proudly owning and operating over 130 private country, city, and athletic clubs nationwide. Established in 1957, Invited has dedicated itself to building strong relationships and enhancing the lives of its members, guests, and more than 17,000 employees. The clubs under its management offer first-class amenities such as championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fitness centers. Invited promotes an inclusive, dynamic team environment where innovation and excellence are highly valued, making it an exceptional place to build a rewarding career in hospitality and club management.

The Executive Chef role at Gainey Ranch Golf Club in Scottsdale, AZ, presents an exciting opportunity for culinary professionals passionate about delivering exceptional dining experiences while leading kitchen operations. This position reports directly within the Invited network, known for its commitment to quality, sustainability, and member satisfaction. As the Executive Chef, you will be responsible for overseeing all kitchen operations including menu planning, food preparation, staff management, and inventory control. The role requires leadership in culinary creativity, operational excellence, and cost management to ensure that every meal served meets the highest standards of quality and presentation. You will collaborate closely with other club departments to guarantee a seamless and exemplary culinary experience that aligns with the brand’s standards and member expectations.

Key responsibilities include developing diverse menus that cater to guest preferences and event needs, working alongside the Food & Beverage Director and General Manager to set pricing and analyze menu engineering data, and supervising kitchen staff to foster a motivated and efficient team. Maintaining strict adherence to health, safety, and licensing regulations is critical, ensuring a safe and sanitary workplace. You will also manage food and labor costs, oversee procurement of ingredients and supplies, and ensure profitability of kitchen operations.

This role demands a high level of culinary skill, business acumen, and leadership expertise. Engagement with club members through daily interactions and feedback gathering will help refine the culinary offerings and enhance overall member satisfaction. You will also be instrumental in recruitment, training, and career development of kitchen personnel, encouraging a culture of continuous improvement and promotion within the kitchen staff. Financial oversight of kitchen operations and payroll management are also distinct aspects of this role, requiring meticulous attention to detail and strategic planning.

In return, Invited provides a comprehensive Total Rewards package including medical, dental, and vision coverage, life and disability insurance, a 401(k) retirement savings plan, and generous paid time off. The company values the well-being and professional growth of their employees, offering a supportive work environment where excellence is recognized and rewarded. This full-time position offers a competitive base pay reflective of the candidate’s skills, experience, and education, providing a stable and fulfilling career path within a prestigious organization dedicated to exceptional club life and community engagement.

Job Requirements

High school diploma or equivalent
Minimum of 3 years experience as an Executive Chef
Valid county food handler's and ServeSafe permit
Ability to lead and manage kitchen staff effectively
Strong knowledge of food safety and sanitation regulations
Excellent organizational and communication skills
Ability to manage food and labor costs
Experience with inventory management and procurement
Capacity to work flexible hours including weekends and holidays
Commitment to maintaining a safe and sanitary work environment

Job Qualifications

High school diploma or equivalent
Minimum of 3 years experience as an Executive Chef with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards
Valid county food handler's and ServeSafe permit
College degree in Culinary Arts or related field preferred
Additional culinary certifications advantageous
In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments

Job Duties

Plan meals and create menus based on guest preferences, marketing conditions, and event needs
Assign prices to items in collaboration with the F&B Director and General Manager
Complete detailed menu engineering worksheets using the food and beverage point-of-sale system
Effectively communicate and distribute information to employee partners for seamless menu execution
Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook
Direct overall cooking ensuring methods, portion sizes, and garnishing meet quality standards
Regularly taste and check food for consistency
Manage food production during high and low-volume periods ensuring smooth kitchen operations
Oversee procurement of food supplies and kitchen equipment with accurate inventory management
Manage food and labor costs ensuring adherence to budgetary guidelines
Participate in inventory management with the Director of Food & Beverage ensuring valid counts and proper pricing
Ensure the profitability of kitchen operations by managing costs and pricing
Schedule, supervise, and manage payroll for back-of-house employees adjusting work hours and responsibilities
Recruit, interview, hire, and train kitchen personnel fostering career advancement
Implement and enforce company policies including discipline, safety, and substance abuse
Engage with members through daily table visits and feedback solicitation
Collaborate with the F&B Director and Event Sales Director on banquet and event planning including cooking and serving
Ensure compliance with health, safety, and licensing regulations
Analyze workplace practices to maintain a safe work environment
Maintain accurate payroll records and manage the Aloha Point of Sale system for kitchen transactions