Executive Chef

Sanctuary Camelback Mountain; Paradise Valley (AZ); On-site; USD 70,000 - 100,000; Full time

Job summary

Sanctuary on Camelback Mountain invites applications for an Executive Chef position. This role demands leadership in culinary operations, designing innovative menus, and maintaining high standards in a luxury resort environment. Ideal candidates will possess strong culinary and leadership skills, alongside proven experience managing high-end dining venues.

Qualifications

• Minimum 5 years of experience in high-end culinary environments.
• Valid Food Handler’s Certification required.
• Strong business acumen and mastery of cooking techniques.

Responsibilities

• Oversee daily culinary operations to ensure elevated guest experiences.
• Design and implement menus based on current trends and regional influences.
• Collaborate with various departments for seamless service delivery.

Skills

Leadership

Culinary Expertise

Cost Control

Interpersonal Skills

Education

Culinary Arts Degree

Job description

JOB SUMMARY

At Sanctuary on Camelback Mountain, the Executive Chef plays a pivotal role in curating exceptional culinary experiences that reflect the resort’s reputation for excellence, refinement, and personalized guest service. This position is responsible for the strategic leadership and hands-on direction of all culinary operations across the property, including dining outlets, catering venues, and the stewarding department.

The Executive Chef is a visionary and operational leader who sets the tone for creativity, consistency, and culinary excellence. Charged with upholding and advancing our standards of luxury hospitality, this role ensures every dish reflects our values of quality, authenticity, and innovation. The ideal candidate thrives in a fast-paced, collaborative environment and embodies the Sanctuary mission vision, and values.

JOB FUNCTIONS

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

• Provide inspired leadership and oversight of daily culinary operations, ensuring flawless execution and a consistently elevated guest dining experience.
• Design, innovate, and implement seasonally driven menus aligned with current trends, guest preferences, and regional influences.
• Uphold the highest standards of food quality, safety, sanitation, and presentation in accordance with luxury hospitality benchmarks and health code regulations.
• Lead strategic planning efforts for culinary initiatives, forecasting, budget development, and labor management.
• Actively coach and mentor culinary and stewarding teams to maintain a motivated, professional, and high-performing workforce.
• Drive operational efficiency, managing inventory, procurement, and vendor relationships to maintain optimal product quality and cost control.
• Cultivate a culture of excellence, accountability, and continuous improvement across all kitchen teams and food & beverage partners.
• Collaborate closely with the Director of Outlets and other department heads to deliver a seamless, resort-wide service experience.
• Represent the culinary team in guest-facing situations, special events, and resort functions, exemplifying warmth, professionalism, and refined hospitality.
• Enforce and monitor strict adherence to all safety, sanitation, and cleanliness standards across all culinary facilities.
• Hire, train, and develop culinary talent; inspire excellence through mentorship, regular feedback, and performance evaluations.
• Build and maintain strong team morale while fostering collaboration, mutual respect, and a shared commitment to the guest experience.
• Effectively manage personnel issues, including conflict resolution, disciplinary action, and ongoing coaching aligned with resort standards.
• Recommend and implement wage, promotion, and advancement decisions in partnership with Human Resources.
• Perform additional duties as requested by the Resort Manager and Managing Director.

QUALIFICATIONS & REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Culinary Arts Degree from an accredited institution required.
• Valid Food Handler’s Certification (ServSafe or equivalent).
• Experience
• Minimum 5 years of progressive leadership experience in a high-end or luxury culinary environment.
• Proven track record of managing large-scale culinary operations including fine dining, banquets, and room service.
• Demonstrated expertise in cost control, labor management, and budget administration.
• Skills & Abilities
• Mastery of classical and modern cooking techniques, menu engineering, and seasonal sourcing.
• Strong business acumen with the ability to analyze reports, manage payroll, and forecast labor and food costs.
• Exceptional interpersonal and communication skills; able to effectively collaborate with team members and executive leadership.
• Physically able to stand for extended periods, lift up to 100 lbs, and navigate a fast-paced, high-temperature environment.
• Detail-oriented with an uncompromising commitment to quality and presentation.
• Flexible availability, including nights, weekends, and holidays.