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Farm To Table Jobs in Arizona (NOW HIRING)

CCMC

Executive Sous Chef

Sedona, AZ

$62K - $79K/yr

Working with the Executive Chef, this role oversees service, production, staffing, quality, and cost control for restaurant, banquet, and special-event dining, including the Clubs farm-to-table ...

CCMC Community Management

Executive Sous Chef

Sedona, AZ

$62K - $79K/yr

Working with the Executive Chef, this role oversees service, production, staffing, quality, and cost control for restaurant, banquet, and special-event dining, including the Clubs farm-to-table ...

CCMC Community Management

Executive Sous Chef

Sedona, AZ · On-site

$62K - $79K/yr

Working with the Executive Chef, this role oversees service, production, staffing, quality, and cost control for restaurant, banquet, and special-event dining, including the Clubs farm-to-table ...

HOAMCO

Executive Sous Chef

Sedona, AZ · On-site

$62K - $79K/yr

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 ...

CCMC Community Management

Executive Sous Chef

Sedona, AZ · On-site

$62K - $79K/yr

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 ...

KPG Nursing

Cardio Vascular OR in Phoenix, AZ

Phoenix, AZ · On-site

$2.4K/wk

Gastronomes will delight in the diverse culinary scene, from authentic Mexican eateries to innovative farm-to-table restaurants. Moreover, Phoenix is home to the Desert Botanical Garden, a unique ...

Castle Hot Springs

Sous Chef

Morristown, AZ · On-site

$75K/yr

Farm to Table cuisine, Regenerative Agriculture and Sustainability are part of our core values. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive * Responsible for ...

KPG Nursing

Emergency Room in Phoenix, AZ

Phoenix, AZ · On-site

$1.8K/wk

Find solace in the sophistication of the Phoenix Symphony, or experience the city's gourmet scene, from farm-to-table bistros to authentic Mexican cuisine. Sports enthusiasts can revel in the fervor ...

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Showing results 1-20

All JobsFarm To Table JobsFarm To Table Jobs in Arizona

Farm To Table information

See Arizona salary details

$28.9K

$55.2K

$113.2K

How much do farm to table jobs pay per year?

As of Sep 14, 2026, the average yearly pay for farm to table in Arizona is $55,248.00, according to ZipRecruiter salary data. Most workers in this role earn between $37,700.00 and $63,800.00 per year, depending on experience, location, and employer.

What does a Farm to Table professional do?

A 'Farm to Table' professional works to connect local farms directly with consumers, restaurants, or markets, ensuring that food is fresh, local, and often sustainably produced. They coordinate sourcing, logistics, and sometimes marketing to promote seasonal, regionally grown produce and products. This role may involve building relationships with farmers, educating the public about local food systems, and advocating for sustainable agriculture practices.

What are the key skills and qualifications needed to thrive in a Farm to Table role?

To thrive in a Farm to Table role, you need knowledge of sustainable agriculture, food sourcing, and supply chain logistics, often supported by experience in culinary arts, agriculture, or hospitality. Familiarity with farm management software, traceability systems, and food safety certifications like ServSafe is typically required. Strong communication, relationship-building, and organizational skills help coordinate between farmers, chefs, and distributors. These capabilities ensure the efficient delivery of fresh, ethically sourced food while maintaining quality and supporting local communities.

What are some common challenges faced in a Farm to Table role, and how can they be managed effectively?

One common challenge in a Farm to Table role is coordinating between farmers, suppliers, and kitchen staff to ensure fresh, seasonal ingredients are delivered and utilized efficiently. Weather fluctuations, supply shortages, or transportation delays can impact ingredient availability, requiring quick adaptation and strong problem-solving skills. Building strong relationships with local producers and maintaining clear communication within the team are essential strategies for overcoming these hurdles. Additionally, flexibility and creativity in menu planning help ensure consistency and quality despite changing ingredient availability.

What is the difference between Farm To Table vs Chef?

AspectFarm To TableChef
CredentialsVaries; often no formal degree, but knowledge of food sourcingCulinary degree or training required
Work EnvironmentFarmers' markets, restaurants, food co-opsCommercial kitchens, restaurants, hotels
Industry UsageFood sourcing, sustainable agriculture, local food movementFood preparation, menu creation, kitchen management

Farm To Table focuses on sourcing and delivering fresh, local ingredients directly from farms to consumers or restaurants, emphasizing sustainability. Chefs utilize these ingredients to create dishes in a professional kitchen. While Farm To Table emphasizes sourcing and supply chain, Chefs focus on culinary preparation and presentation.

What job categories do people searching Farm To Table jobs in Arizona look for?

The top searched job categories for Farm To Table jobs in Arizona are:

What cities in Arizona are hiring for Farm To Table jobs?

Cities in Arizona with the most Farm To Table job openings:

Farm To Table jobs near you
Infographic showing various Farm To Table job openings in Arizona as of September 2026, with employment types broken down into 61% Full Time, and 39% Part Time. Highlights an 100% In-person job distribution, with an average salary of $55,248 per year, or $26.6 per hour.

Executive Sous Chef

Sedona, AZ

CCMC
See more jobs at CCMCexternal

$62K - $79K/yr

Full-time

PTO

Posted 25 days ago

Job description

Executive Sous Chef - The Club at Seven Canyons Sedona, Arizona

Position Summary

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 Clubs 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.

Reports To: Executive Chef / Director of Hospitality

About Seven Canyons

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.

Primary Responsibilities

  • Direct the daily operations of the kitchen and assume full leadership of the culinary department in the Executive Chefs 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 la carte dining, member events, weddings, tournaments, wine dinners, Chefs 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.

Qualifications

  • 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 & Chteaux 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

Compensation & Benefits

  • Competitive salary based on experience.
  • Comprehensive benefits package.
  • Paid time off.
  • Professional development opportunities.
  • Employee dining privileges.
  • Relocation assistance is available for qualified candidates.

Apply