Executive Sous Chef

The Executive Sous Chef is a salaried management position responsible for directing kitchen operations and exercising independent judgment in the daily leadership of the culinary department. Working with the Executive Chef, this role oversees service, production, staffing, quality, and cost control for restaurant, banquet, and special-event dining, including the Club’s farm-to-table program.

The primary duty of this position is management of the kitchen and its staff, not routine cooking. The Executive Sous Chef regularly supervises culinary employees, makes or recommends decisions affecting hiring, scheduling, coaching,and performance, and uses discretion on menus, purchasing, food cost, and operational standards.

Nestled among Sedona's iconic red rocks, The Club at Seven Canyons is a luxury private club recognized for exceptional hospitality, elevated cuisine, and memorable member experiences.

Our culinary philosophy is rooted in craftsmanship, seasonality, and personalized service. As Oak Creek Farm continues to develop, our food program is evolving into one centered around regenerative agriculture, organic growing practices, and hyper-local sourcing. Every menu tells the story of the surrounding Verde Valley.

• →Direct the daily operations of the kitchen and assume full leadership of the culinary department in the Executive Chef’s absence
• →Supervise, schedule, coach, and evaluate culinary staff; participate in hiring, onboarding, performance management, and corrective action
• →Plan and assign work, set service priorities, and hold the team accountable for quality, timing, and professionalism
• →Exercise independent judgment on menu execution, daily features, production levels, inventory, ordering, and waste control
• →Assist the Executive Chef with seasonal menus, banquet and event menus, recipe development, food costing, and menu engineering
• →Oversee culinary execution for à la carte dining, member events, weddings, tournaments, wine dinners, Chef’s Table, and farm-to-table dinners
• →Collaborate on farm harvest planning and the use of seasonal product grown for the Club
• →Maintain sanitation, safety, and equipment standards and ensure compliance with Club policies
• →Support labor and food-cost management and recommend operational improvements

Hands-on cooking and service support are expected as needed to maintain standards, but they are secondary to the management duties of this role.

• Minimum of five years of progressive culinary leadership
• Previous experience as an Executive Sous Chef, Chef de Cuisine, or Senior Sous Chef in an upscale dining environment
• Fine dining experience required
• Demonstrated experience supervising kitchen staff and managing production, scheduling, and food cost
• Strong banquet and event production experience
• Luxury private club, Forbes-rated resort, destination resort, or Relais & Châteaux experience preferred
• Strong leadership, communication, and organizational skills, with the ability to exercise sound independent judgment
• Ability to remain calm and lead effectively in a fast-paced environment