Executive Chef

One Haus

Arizona

On-site

USD 140,000 - 170,000

Full time

14 days+

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Benefits offered by this job

Medical insurance

Vision insurance

Job summary

A luxury culinary establishment in Arizona is seeking an experienced Executive Sous Chef to oversee culinary operations and maintain high standards of food quality. The ideal candidate will lead a team in a fast-paced environment, support menu development, and ensure a safe kitchen. A culinary degree and leadership skills are required. The position offers full-time employment and competitive compensation.

Qualifications

Ability to drive company vehicles (van/golf cart) with a clean driving record.
Ability to maintain composure and efficiency in high-stress environments.
Strong communication and leadership skills to motivate and manage staff.

Responsibilities

Direct culinary operations and maintain high standards of quality.
Supervise and schedule all kitchen staff according to budget and business levels.
Support menu development, creativity, and implementation.

Skills

Leadership

Culinary skills

Interpersonal skills

Organizational skills

Education

Culinary Degree

High School Diploma or GED

Tools

Commercial kitchen equipment

Job description

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This range is provided by One Haus. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$140,000.00/yr - $170,000.00/yr

Direct message the job poster from One Haus

Senior Recruiter -Hospitality | Luxury Service | Executive Searches --- High Touch Recruitment Expert

LUXURY RESORT EXPANDING THEIR F&B PROGRAM, LOOKING FOR AN EXECUTIVE CHEF TO DRIVE THEIR NEW RESTAURANT PROJECTS.

Position Overview

Position Title: Food and Beverage – Culinary

Department: Food and Beverage – Culinary

Reports To: Executive Chef

FLSA Designation: Exempt

Job Summary

This position directs culinary operations and food quality in the absence of the Executive Chef. The Executive Sous Chef is a hands-on leader who maintains high standards of quality for guests, oversees training, scheduling, and motivates the culinary team. This role carries responsibility for the daily operations of the primary kitchen and the overall profitability of the outlets under supervision.

Job Functions

Note: the following duties and responsibilities are not all-inclusive.

Lead by example in culinary technique and hospitality skills.
Assist to ensure smooth, timely, and high-quality service.
Order, receive, and store products while ensuring specifications are met.
Maintain cleanliness and organization of kitchen facilities.
Ensure consistency of product and style with a focus on food quality, taste, and presentation.
Maintain a safe and sanitary work environment in accordance with health and safety codes.
Support menu development, creativity, revision, and implementation, including costing and standards.
Foster positive communication with guests, vendors, co-workers, and management.
Supervise and schedule all kitchen staff according to budget and business levels.
Monitor kitchen payroll, ordering, and administrative functions.
Recommend staffing actions including hiring, promotions, wage adjustments, discipline, and terminations.
Conduct evaluations and performance appraisals as required.
Provide coaching, counseling, and continued staff development.
Build strong working relationships with service staff and promote teamwork between kitchen and service teams.
Ensure employees maintain high standards of appearance and hygiene.
Provide necessary resources for staff, including supplies, equipment, and inventory.
Ensure proper care and maintenance of equipment.
Report unsafe conditions and equipment needing repair.
Perform additional duties as requested by the Executive Chef.

Job Requirements

Ability to drive company vehicles (van/golf cart) with a clean driving record.
Ability to maintain composure and efficiency in high-stress environments.
Strong interpersonal, organizational, and multi-tasking skills; detail-oriented.
Ability to communicate effectively and convey information clearly.
Physical ability to stand for extended periods near hot equipment and to lift up to 100 lbs.
Ability to work on slippery surfaces and under pressure.
Flexible schedule with availability for long hours, weekends, and holidays.
Strong communication and leadership skills to motivate and manage staff.
Commitment to excellent guest relations and professional standards.

Qualifications