Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
competitive pay
Time Off
Annual Education Scholarship
Professional Development Scholarship
Tuition Reimbursement
Mentorship Program
Internships
Medical insurance
Dental Insurance
vision coverage
Medical FSA
Dependent care FSA
free onsite medical clinic
Free Employee Meals
free golf and tennis
Rosetta Stone language program
Matching Retirement 401K Plan
Retail Discounts
Pet insurance
employee uniforms
Job Description
Desert Mountain Club stands as one of the premier private residential country clubs in North America, renowned for its expansive luxury and top-tier amenities. Nestled in the elevated foothills of the Sonoran Desert in North Scottsdale, Arizona, this magnificent club covers over 8,000 acres and offers members an unmatched lifestyle that combines world-class golf, fine dining, recreational amenities, and exclusive social experiences. With seven signature golf courses, including six designed by Jack Nicklaus and a unique par 54 championship course, seven distinctive clubhouses each featuring exclusive dining options and banquet services, an award-winning spa and fitness center, as well as... Show More
Job Requirements
- Minimum of 5 years experience in a full service, fast-paced restaurant
- Minimum of 2 years experience in a kitchen leadership role
- Valid driver’s license with no traffic violations within the last 3 years
- Background in steakhouse/fine dining preferred
- Prior upscale restaurant and golf/country club experience a plus
- Ability to work days, nights, weekends, and holidays
- Ability to stand for long periods of time
- Commitment to safety and sanitation standards
Job Qualifications
- Proven culinary leadership experience
- Strong knowledge of food preparation techniques, recipes, and presentation standards
- Experience in upscale dining establishments
- Ability to train and mentor culinary and stewarding staff
- Excellent organizational and communication skills
- Ability to maintain high standards of food quality and consistency
- Knowledge of food safety regulations and kitchen equipment operation
- Strong teamwork and interpersonal skills
- Ability to assist with menu development and inventory management
Job Duties
- Supervise, train, and coach a staff of culinarians and stewards ensuring all procedures are completed to department standards
- Develop and embrace a positive, professional and energized culture for the employees that is focused on creating special and memorable experiences for members and guests
- Assign and coordinate daily production and prep work for culinary staff to complete along with daily and weekly cleaning checklists for cooks and stewards
- Maintain a strong emphasis on food quality and presentation ensuring consistency of all food items in accordance to the outlet’s recipes, portioning, cooking techniques, and presentation standards
- Oversee the execution of events with the assistance of the banquets and catering team
- Build and maintain great relationships with members through table touches during service, meetings to discuss special events, and acknowledging them across property through name recognition
- Oversee employee meal program, ensuring appealing, healthful and abundant foods are provided for employees
- Monitor performance of assigned staff and ensure that all procedures are completed to department standards
- Ensure fair and consistent departmental rules and practice
- Assist Chef de Cuisine with scheduling kitchen staff and be sure staff follows schedule accordingly
- Conduct daily line-ups and monthly meetings and attend all scheduled meetings
- Assist Chef de Cuisine in costing, plating guides and menu descriptions for all menu items
- Assist Chef de Cuisine with monthly inventory
- Assist the Executive Steward with all equipment needs, storage and proper care
- Conduct safety training classes in conjunction with the safety team on lifting, emergency procedures, proper knife handling, and so on
- Ensure that all employees are aware of the safe operation of all kitchen equipment, cleaning procedures, and the location of the MSDS book
- Direct and establish daily operational procedures for employees in their daily responsibilities
- Ensure consistency of products, both quality and quantity, follow recipes to ensure profit margins
- Check all coolers and refrigerators on a daily basis for proper product rotation to avoid spoilage of products and over/under ordering
- Assist in the daily productivity/operation of the restaurant
- Work closely with the Chef de Cuisine on menu development, portion control, and costing
- Assume responsibility for kitchen in absence of the Chef de Cuisine
- Maintain cleanliness, maintenance of equipment, and a safe working environment following DMC and Arizona Health Department policies
- Maintain knowledge on food trends and diets, educate staff, and execute according to the specifications
- Inspect the cleanliness, sanitation, organization, and working condition of the service areas and workstations including all tools, equipment and supplies
- Other duties as assigned by Chef de Cuisine and/or Director of Culinary
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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