Executive Chef (Sommelier and Chef Jobs: Restaurants)

Full Time

  Verde River Golf & Social Club

  Rio Verde, Arizona


The Executive Chef will build a reputation for the Club by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experiences.

The Executive Chef is fully responsible for developing the reputation of the Club Culinary program through the production of excellent quality food throughout the club, and the development of a high quality kitchen brigade. The Executive Chef will oversee the operational management of multi-outlets kitchens and Team Members.


The F&B concept at Verde River Golf & Social Club will include Needle Rock Kitchen & Tap for casual dining; Private Dining and Wine Storage for special occasions; Eddy’s Poolside for relaxed outdoor dining; The Market Place for grab-and-go; Helen’s Kitchen for cooking demonstrations; ample indoor and outdoor space for catering and events.


  • Lead of the kitchen brigade and ensure ongoing development of Team Members.
  • Create menus that meet and exceed customers' needs and conform to brand standards.
  • Ensure the consistent production of high quality food through all club food outlets.
  • Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers.
  • Manage department operations, including budgeting, forecasting, resource planning, and waste managemen.t
  • Manage all aspects of the kitchen including operational, quality and administrative functions.
  • Recruit, manage, train and develop the kitchen team.


  • Must be highly customer oriented and responsive with high need for closure.
  • Able to work under pressure and balance multiple priorities and assignments.
  • Strong team-building skills including the ability to lead, cooperate & motivate.
  • Must be role model and able to live our BlueStar core values:
    • Honesty & Integrity
    • Respect for the Individual
    • Teamwork
    • Competitive Spirit


  • At least two years as an Executive Chef or Kitchen Manager, a certificate level of Certified Chef de Cuisine or higher from the American Culinary Federation, or pursuing one, or successful completion of nationally ranked Culinary or Vocational School; or the equivalent combination of education and experience.
  • Must be a member in good standing of The American Culinary Federation, both local chapter and National.Certification level of at least Certified Chef de Cuisine or equivalent of must be able or higher is desired.

How To Apply


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