Executive Chef, 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:

• Team Culture – Take time to get to know the team, build trust and show them that you care about the team 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.
• Staff Development – Build and motivate a strong culinary team; provide training, coaching and professional development for line level employees.
• 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.
• Cost Control – Be cognizant of budgeted food cost while maintaining high-quality food options for club membership.
• 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…