Executive Chef, The CC at DC Ranch – Scottsdale, AZ

About the Club: ‘The Ranch’ The story of DC Ranch dates to the time Dr. W.B. (Doc) Crosby first registered the DC cattle brand in 1885. A Wisconsin businessman, E.O. Brown, then claimed the land that would grow into a 43,000-acre cattle ranch and purchased the DC brand in 1901. The family drove cattle from the ranch though the town of Scottsdale to the Phoenix Railroad on a regular basis. E.O Brown is also credited for his many contributions to the development of Scottsdale. The last cattle drive from DC Ranch took place in the late 1950s.

Distinctive yet welcoming, the charming 45,000 square foot Ranch Hacienda Clubhouse honors the heritage of this once working desert camp for cattle ranching. Designed with uniquely authentic cowboy art, decor and accents in each room, the clubhouse captures the spirit of those times today. The Country Club at DC Ranch today offers splendid Sonoran landscapes, with majestic 360-degree views of desert, city, mountains, and horizons. It’s a place of bright days, tranquil afternoons, stunning sunsets and festive nights.

Position Specific: The Country Club at DC Ranch needs an Executive Chef who has a blend of skills that balance creativity and innovation that applies the same techniques used for the most exquisite of dishes to the menu classics. This Chef has professional experience that balances fine dining, volume production and a polish that enables him/her to be comfortable on the floor with members.

The Executive Chef is a natural Leader who works well in collaboration, with people and is able to communicate effectively. The Chef should be actively involved during events and engaged with members during appropriate times when business allows.

Initial Focus:

1. Team Culture – Take time to get to know the team, build trust and show them that you care about them and only want to elevate standards. The successful candidate will be a committed leader able to develop a strong culinary team and maintain a positive Team Spirit.
2. Staff Development – Build and motivate a strong culinary team; provide training, coaching and professional development for line level employees.
3. Menu – The Chef is expected to evaluate and improve the menu variety and create new culinary experiences in dining outlets. Club members are looking for more healthy options including ethically sourced, organic, free-range, sustainable items when possible.
4. Cost Control – Be cognizant of budgeted food cost while maintaining high-quality food options for club membership.
5. Events and Banquets – The Executive Chef will elevate the offerings and produce top quality food and work with Catering Staff to create an improved experience for weddings, high-end galas and club events.

Note From Club Management – The Club is seeking a dynamic culinary professional who not only possesses exceptional culinary talent but also demonstrates a strong and inspiring leadership presence. We are looking for someone who can elevate our kitchen operations through high standards, thoughtful organization, and a culture rooted in accountability and teamwork. This leader will play a key role in fostering a positive environment, actively engaging with members and staff, and ensuring consistency, creativity, and excellence in every aspect of our culinary program. The ideal candidate will lead by example, communicate effectively, collaborate across departments, and contribute meaningfully to a member experience that reflects pride, professionalism, and long-term success.

Candidate Qualifications:

• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and ensure quality control and consistency.
• An organized and detail-oriented individual with a passion for the profession; has solid culinary skills with a good foundation.
• The Executive Chef will always look for improvement and work to maintain a high standard of excellence into the kitchen operation.
• The Executive Chef will be passionate about food; will keep-up with the latest food trends, ethnic cuisines and products and will have a strong understanding of, and be responsive to, organic, gluten free and other possible member requests.
• The Executive Chef participates in the Budget process; review and assist with FTE hours for culinary positions, suggest appropriate pay increases for culinary staff and conduct an Operational Expense needs assessment.
• The Executive Chef participates in the House Committee to report on current events, discuss seasonal menus, and participate in event planning.
• The Executive Chef is expected to maintain visibility by walking through the dining rooms and making him or herself available to the members.

Additional Information:

• Annual food sales $2,152,561; Total F&B Sales $4,360,799. In the most recent FY, the Club subsidized F&B ($1,536,070)
• The Club currently has a 45% food cost and the food cost budget at 43% with a sales mix of 85% A La Carte and 15% Banquet.
• There are (12) culinary employees and (4) stewards supported by a $1,388,612 labor budget.
• There are two (2) Sous Chefs (Exec Sous, Sous Chef) a Pastry Chef and Purchasing Manager.
• There are two (2) Kitchens, the Main Kitchen (includes bqt and pastry) and Pool Restaurant Kitchen. Management rates the condition as a 4 out of 5. (Equipment is inventoried in a Fixed Asset Capital Plan and scheduled to replace after useful life).
• The Club has one, 45,000 sq. ft. Clubhouse with 650 members whose average age is 62.
• The Club operates on a full schedule for 12 months and closes for two weeks in July and Mondays during the summer. The busy months are October to May.
• The Executive Chef reports to the Assistant General Manager and works closely with the Director of Catering and Banquets and Restaurant General Manager.

Dining Venues:

• Clubhouse – Formal with 109 seats, serving Lunch and Dinner, Wednesday – Sunday.
• Mixed Grille – Business Casual with 40 seats, serving Lunch and Dinner, Wednesday – Sunday and Continental Breakfast Tuesday- Sunday.
• Men’s Grille – Casual with 94 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Ranch House – Casual with 150 seats, serving Lunch and Dinner Tuesday – Sunday and Breakfast/Brunch on Sundays.
  
• Private Parties – The Club has two (2) private rooms seating from 10 to 45 guests. The largest sit-down event the Club can accommodate is 650 members/guests.

The Club offers a generous base salary, performance bonus and benefits package including a 401k plan, health, life & dental insurance, ACF Dues and Conference. Relocation is negotiable. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).