Head Chef Sun Lakes Country Club & HOA #1 Sun Lakes, AZ Job Details Full-time $65,000

• $70,000 a year 6 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Qualifications Customer communication Teamwork Customer relationship building ServSafe In-person customer service Team development Organizational skills Food Handler Certification Full Job Description Sun Lakes Homeowners Association #1 (SLHOA1) is the original 55+ active adult community in Sun Lakes, AZ, established in 1972.

Located near Chandler, it features 2,139 homes, offering amenities like a restaurant with a patio bar, standalone bar, golf course, pools, fitness centers, and various clubs. The Sun Lakes Country Club and HOA #1 experienced Head Chef will assist our community by leading our existing culinary Team, and assisting our Food and Beverage Director with the continued progressive evolution of a deep commitment to excellence and service. Essential Duties A genuine love for culinary arts and people! Acts in the lead position in the kitchen in the absence of the Food & Beverage Director. Develops unique cuisine and recipes and presents to Food & Beverage Director for feedback and approval. Plan daily menu specials according to the food available. 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. 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. 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 (emphasis on quality control), and maintain organization of all food items. Train new kitchen staff and/or direct staff per standard operating procedures. May work Thursday and Friday night dinners, weekends and/or catering events. Ensure the kitchen is broken down, cleaned and appropriate end-of-shift kitchen close has been executed nightly. Oversee the execution of BOH restaurant F&B operations, including dining venues, catering, and banquet services, coordinating and reporting to Food & Beverage Director. 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 the Food & Beverage Director and 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. 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 1-3 years of experience as a Line Cook (required); 3 years of Head Chef experience (required). 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. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Typically performs kitchen duties. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, and Peripheral vision. While performing the duties of this job, the employee is regularly required to stand and walk. The employee is occasionally required to sit. Frequently required to use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Job Type:

Full-time Pay:

$65,000.00

• $70,000.

00 per year

Benefits:

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

Shift:

Day shift Evening shift

Experience:

Head Chef:

3 years (Required)

Work Location:

In person