Executive Chef Coldwater Gold Park Avondale, AZ Job Details Full-time From $65,000 a year 18 hours ago Benefits Paid time off Flexible schedule Qualifications Teamwork Operations management Shift management Team development Meal preparation Full Job Description Overview Coldwater Golf Park is seeking an experienced, dependable, and highly organized Full-Time Chef to lead and oversee our kitchen operations. This is a hands-on leadership position for someone who takes pride in running a clean, efficient, consistent, and well-managed kitchen. The ideal candidate will be comfortable taking ownership of all aspects of kitchen operations, including food preparation, portion control, food quality, inventory, ordering, food safety, cleanliness, staff training, and overall kitchen organization. As Coldwater Golf Park continues to grow and improve, we are looking for someone who can help us build a strong and consistent food operation that provides a great experience for our golfers, guests, tournaments, leagues, and special events.

Key Responsibilities:

Kitchen Operations & Leadership Oversee the day-to-day operations of the Coldwater Golf Park kitchen. Take ownership of kitchen organization, cleanliness, efficiency, and overall performance. Lead by example and maintain a professional, positive, and productive kitchen environment. Establish clear expectations and procedures for kitchen staff. Train and oversee kitchen employees to ensure consistency in food preparation, portioning, presentation, sanitation, and service. Coordinate kitchen operations with golf course management, front-of-house staff, and event staff. Identify operational issues and proactively communicate needs or solutions to management. Ensure the kitchen is properly prepared and staffed for normal daily business as well as high-volume days. Food Preparation & Quality Oversee all food preparation and cooking to ensure consistent quality and presentation. Establish and maintain standardized recipes, preparation procedures, and portion sizes. Ensure menu items are prepared consistently regardless of which team member is working. Monitor food quality, freshness, taste, temperature, and presentation before items are served. Maintain appropriate prep levels based on anticipated business while minimizing unnecessary waste. Ensure ingredients and prepared foods are properly rotated and used according to established procedures. Help evaluate current menu offerings and make recommendations for improvements, specials, seasonal items, and operational efficiencies. Maintain a kitchen operation that is capable of producing quality food efficiently during busy golf days, tournaments, leagues, outings, and events. Portion Control & Food Cost Management Establish and enforce consistent portion standards for all menu items. Monitor food usage and identify areas of excessive waste, over-portioning, or unnecessary cost. Work with management to maintain appropriate food-cost percentages and kitchen profitability. Ensure recipes and portions are followed consistently to protect both food quality and margins. Track food waste and implement procedures to reduce unnecessary loss. Maintain accurate inventory levels and avoid excessive or unnecessary purchasing. Assist management with evaluating menu pricing and food costs as needed. Inventory & Ordering Maintain an organized inventory system for food, ingredients, kitchen supplies, and other necessary products. Complete regular inventory counts and communicate inventory needs with management. Prepare and place food and supply orders as authorized. Receive deliveries and verify that products meet quality and quantity expectations. Ensure deliveries are properly stored immediately and rotated using appropriate FIFO procedures. Monitor product availability and plan ahead for weekends, tournaments, events, holidays, and other periods of increased business. Communicate vendor, product quality, pricing, or availability concerns to management. Food Safety & Sanitation Maintain strict compliance with all applicable food safety, sanitation, and health department requirements. Ensure all food is properly received, stored, labeled, dated, prepared, cooked, cooled, reheated, and served. Monitor refrigeration and freezer temperatures and address concerns immediately. Ensure raw and prepared foods are stored appropriately to prevent cross-contamination. Maintain proper employee handwashing, glove use, utensil use, and food-handling procedures. Ensure kitchen surfaces, cooking equipment, refrigeration, storage areas, floors, and workstations remain clean and sanitary. Develop and maintain opening, closing, cleaning, and sanitation procedures. Ensure required food safety certifications and kitchen documentation remain current. Be prepared for and maintain standards consistent with health department inspections at all times. Kitchen Organization & Cleanliness Maintain a clean, organized, and professional kitchen throughout each shift. Create efficient systems for food storage, prep areas, refrigeration, dry storage, equipment, and supplies. Ensure all food products are clearly labeled, dated, stored, and rotated. Maintain cleaning schedules for daily, weekly, and periodic deep-cleaning responsibilities. Ensure kitchen equipment is properly used, cleaned, and maintained. Report equipment problems, maintenance needs, or safety concerns promptly. Maintain a kitchen that is inspection-ready and guest-ready at all times. Staffing & Training Assist with hiring, onboarding, training, and development of kitchen employees as needed. Train employees on recipes, portion standards, food safety, sanitation, kitchen procedures, and expectations. Provide ongoing coaching and accountability to maintain kitchen standards. Help create an efficient kitchen schedule based on business needs, events, tournaments, and anticipated volume. Ensure kitchen employees are prepared, productive, and completing assigned responsibilities. Foster a team-oriented environment focused on consistency, efficiency, accountability, and guest service. Tournaments, Events & Golf Operations Coldwater Golf Park serves more than everyday golfers. Our kitchen also supports golf tournaments, leagues, outings, private events, and other special functions throughout the year.

The Chef will:

Coordinate food preparation and kitchen needs for scheduled events. Plan prep quantities based on event size and expected business. Ensure food is prepared and served on schedule. Communicate with management regarding menus, quantities, timing, staffing, and special requests. Maintain quality and consistency during high-volume service. Help develop food options that are efficient, appealing, and appropriate for golf tournaments and special events. Qualifications The ideal candidate will have: Previous professional kitchen experience, preferably in a chef, lead cook, kitchen manager, sous chef, or similar leadership role. Experience overseeing day-to-day kitchen operations. Strong knowledge of food preparation, cooking techniques, food storage, and sanitation. Understanding of portion control, food costing, inventory management, and waste reduction. Strong organizational and time-management skills. Ability to lead, train, and hold kitchen staff accountable. Ability to work efficiently in a fast-paced environment. Strong communication and problem-solving skills. Ability to anticipate needs and prepare appropriately for changes in business volume. Dependable attendance and a strong work ethic. Ability to work independently while also communicating effectively with management and other departments. Current food handler and/or food manager certification as required, or ability to obtain required certifications. Experience in golf course, restaurant, bar & grill, country club, resort, banquet, catering, or event food service is a plus. Schedule & Availability This is a full-time position and requires flexibility based on golf course operations. Candidates should be available for a schedule that may include: Early mornings Daytime shifts Evenings as needed Weekends Holidays Golf tournaments and special events Golf course business can fluctuate depending on season, weather, tournaments, and events, so the ability to adjust and prepare for varying levels of business is important. What Success Looks Like in This Position A successful Chef / Kitchen Manager at Coldwater Golf Park will create a kitchen where: Food quality is consistent from day to day. Portions are standardized and controlled. Prep is completed correctly and on time. Food waste is minimized. Inventory is organized and accurately maintained. Food is properly labeled, dated, stored, and rotated. The kitchen remains clean and inspection-ready. Staff members understand their responsibilities and expectations. Orders are completed accurately and efficiently. Tournaments and events are properly prepared for. Management is kept informed of inventory, staffing, equipment, and operational needs. Guests receive a consistent and enjoyable food experience. About the Role We are not simply looking for someone to come in and cook a shift. We are looking for someone who wants to take ownership of the kitchen and its daily operation . The right person will notice when something needs to be cleaned, organized, ordered, prepped, repaired, communicated, or improved—and take the initiative to address it. This position will play an important role in establishing the standards and systems of the Coldwater Golf Park kitchen as we continue improving the property and the overall guest experience. If you are an experienced kitchen professional who values quality, consistency, cleanliness, organization, accountability, and teamwork , we would like to hear from you.

Pay:

From $65,000.00 per year

Benefits:

Flexible schedule Paid time off

Work Location:

In person