Chef de Cuisine: Culinary Leader & Kitchen Innovator

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

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