Executive Chef

Jobtailor

Mesa (AZ)

On-site

USD 90,000 - 130,000

Full time

7 days ago

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Job summary

River Center is seeking an Executive Culinary Leader to oversee all back-of-house operations for the Mesa Complex, ensuring menu execution and high-quality production for concessions, catering, VIP areas, and events.

You will manage recipes, forecasts, cost controls, and staffing, while upholding food safety standards and labelling requirements. This role demands strong leadership and hands-on management in a fast-paced setting.

Qualifications

7+ years of progressive culinary experience.
Senior culinary leadership in a high-volume venue.
ServSafe Manager certification required or ability to obtain.
Knowledge of HACCP and local health codes.
Strong leadership, communication, and organizational skills.
Ability to work irregular hours including nights, weekends, and holidays.
Proficiency with Microsoft Office and scheduling systems.
Frequent standing, lifting up to 50 lbs in hot/cold kitchen environments.

Responsibilities

Oversee back-of-house culinary operations across the Mesa Complex.
Oversee menu execution and production for concessions, banquets/catering, VIP areas, and events.
Create standardized recipes, prep sheets, production forecasts, and execution guides.
Own food cost, labor, waste, and controllables within budgets.
Build staffing plans and schedules aligned to event forecasts.
Maintain HACCP, labeling, dating, storage, and temperature logs.
Recruit, hire, train, coach, and develop staff.
Partner with Sales/Catering on client proposals and BEO-driven execution.
Ensure compliance with health codes and safety.

Skills

Culinary leadership

Food cost management

HACCP knowledge

ServSafe Manager Certification

Menu development

Production planning

Inventory control

Staff training

Event management

Leadership

Communication

Organizational skills

Problem-solving

Education

High School Diploma or GED

Tools

Microsoft Excel

Scheduling software

Inventory management systems

Job description

Lead all back-of-house culinary operations across the Mesa Complex
Oversee menu execution and production for concessions, banquets/catering, VIP/premium areas, and special events
Conduct line checks, tastings, and quality assurance reviews
Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides
Develop creative, trend-forward menu items aligned with the River Center's brand and event mix
Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution
Ensure recipe compliance and accurate menu specifications, including yields, allergen awareness, and cost cards
Own food cost, labor cost, waste, and controllables within approved budgets
Build production and staffing plans aligned to event forecasts and manage schedules
Oversee purchasing, receiving, storage, and inventory controls and maintain vendor relationships
Track and reduce spoilage and waste
Recruit, hire, train, coach, and develop culinary and stewarding staff
Establish accountability, teamwork, safety, and continuous improvement culture
Create station expectations and cross-training plans
Manage performance, feedback, corrective action, and recognition
Maintain compliance with local health codes, food safety standards, sanitation, and HACCP practices
Ensure labeling, dating, storage, temperature logs, and safe food handling
Champion workplace safety, accident prevention, and safe equipment use
Maintain cleanliness, organization, and operational readiness of kitchen areas and equipment
Partner with Facility Maintenance and F&B leadership on preventative maintenance and equipment needs
Maintain BOH readiness, opening/closing procedures, deep cleaning schedules, and stewarding performance
Partner with Operations, Sales, and Event Management for seamless event execution
Communicate staffing, production levels, challenges, and solutions to leadership
Represent the River Center in the local culinary/hospitality community
Perform additional duties supporting venue operations and special initiatives
Directly supervise culinary and stewarding staff, including interviewing, hiring, training, scheduling, performance management, discipline, and issue resolution

Requirements

High School Diploma or GED required
7+ years of progressive culinary experience
Senior culinary leadership experience in a high-volume venue environment (arena, stadium, convention center, performing arts, or large-scale catering)
Demonstrated success managing food cost, labor, and culinary budgets in an event-driven operation
ServSafe Manager certification required or ability to obtain within a defined timeframe
Knowledge of HACCP and local health department standards
Strong leadership, communication, and organizational skills with a hands-on management style
Proven ability to drive efficiency, consistency, and quality under tight timelines and high-volume demands
Strong understanding of purchasing, inventory, production planning, scheduling, and cost controls
Ability to work irregular hours including nights, weekends, and holidays based on event schedule
Proficiency with Microsoft Office (Word, Excel) and comfort learning operational systems for scheduling, inventory, and timekeeping
Frequent standing/walking; ability to work in hot/cold kitchen environments and around knives, hot surfaces, steam, and cleaning chemicals
Ability to lift/move up to 50 lbs, bend, reach, and perform repetitive motions throughout shift

Core Competencies

Demonstrates extensive culinary leadership and operational management in high-volume environments, with a strong focus on food cost management, quality assurance, and compliance with health and safety standards. Proven ability to develop creative menus and effectively lead culinary teams to achieve operational excellence.

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