Chef De Cuisine

Adero Hospitality Management LLC; Scottsdale (AZ); On-site; USD 90,000 - 120,000; Full time

Job summary

ADERO Hospitality Management LLC is seeking a Chef De Cuisine in Scottsdale to lead kitchen operations, design innovative menus, and manage food costs while ensuring top-quality meals and presentation. You will train and motivate staff, coordinate with management and front-of-house teams, and uphold safety and hygiene standards in a high-volume setting.

The role emphasizes culinary excellence, teamwork, and operational efficiency to enhance the guest dining experience and the restaurant’s

Qualifications

• Formal culinary education or equivalent professional training.
• Proven leadership experience in a professional kitchen (Chef De Cuisine/Executive Chef).
• Strong knowledge of food safety regulations and kitchen sanitation standards.
• Experience managing kitchen staff and operations effectively.
• Excellent organizational and time management skills.
• Experience in high-volume or fine dining environments.
• Certification in food safety management (e.g., ServSafe).
• Experience with budgeting, inventory management software, and supplier negotiations.

Responsibilities

• Develop and execute creative seasonal menus aligned with the restaurant concept and guest preferences.
• Manage daily kitchen operations including food preparation, cooking, plating and presentation for consistency and quality.
• Recruit, supervise, train, and mentor kitchen staff; promote safety and hygiene.
• Monitor inventory, order supplies, and control food costs to meet budget goals.
• Collaborate with management and front-of-house teams to coordinate service flow and guest feedback.

Skills

Leadership

Food safety knowledge

Kitchen management

Budgeting

Staff training

Education

Culinary education

Tools

Inventory software

Budgeting software

Supplier negotiations

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Management Scottsdale, AZ, US

4 days ago Requisition ID: 1114

About the Role:

At ADERO, the Chef De Cuisine is the culinary leader responsible for overseeing all main kitchen operations to ensure the highest standards of food quality, presentation, and safety are consistently met. This role involves designing innovative menus that reflect the restaurant’s vision while managing food costs and inventory to maximize profitability. The Chef De Cuisine leads, trains, and motivates kitchen staff to maintain a productive and positive work environment, fostering teamwork and professional growth. They collaborate closely with management and front-of-house teams to deliver an exceptional dining experience that exceeds guest expectations. Ultimately, the Chef De Cuisine drives culinary excellence and operational efficiency, playing a pivotal role in the restaurant’s reputation and success.

Minimum Qualifications:

• Proven experience as a Chef De Cuisine, Executive Chef, or similar leadership role in a professional kitchen.
• Formal culinary education or equivalent professional training in culinary arts.
• Strong knowledge of food safety regulations and kitchen sanitation standards.
• Demonstrated ability to manage kitchen staff and operations effectively.
• Excellent organizational and time management skills.
• Experience working in high-volume or fine dining establishments.
• Expertise in multiple cuisines or specialized culinary techniques.
• Certification in food safety management (e.g., ServSafe).
• Experience with budgeting, inventory management software, and supplier negotiations.

Preferred Qualifications:

• Experience working in high-volume or fine dining establishments.
• Expertise in multiple cuisines or specialized culinary techniques.
• Certification in food safety management (e.g., ServSafe).
• Experience with budgeting, inventory management software, and supplier negotiations.Leadership training or certifications.

Responsibilities:

• Develop and execute creative and seasonal menus that align with the restaurant’s concept and customer preferences.
• Manage daily kitchen operations, including food preparation, cooking, plating, and presentation to ensure consistency and quality.
• Recruit, supervise, train, and mentor kitchen staff, promoting a culture of continuous learning and adherence to safety and hygiene standards.
• Monitor inventory levels, order supplies, and control food costs to maintain budgetary goals without compromising quality.
• Collaborate with restaurant management and front-of-house teams to coordinate service flow and address guest feedback promptly.

Skills:

The Chef De Cuisine utilizes culinary creativity and technical cooking skills daily to develop menus and prepare dishes that meet high standards of taste and presentation. Leadership and communication skills are essential for managing kitchen staff, fostering teamwork, and ensuring smooth operations under pressure. Strong organizational abilities help in coordinating inventory, scheduling, and maintaining compliance with health and safety regulations. Financial acumen is applied to control food costs and optimize resource use without sacrificing quality. Additionally, problem-solving skills are critical for addressing operational challenges and adapting to dynamic service environments.