Executive Chef

Sanctuary Camelback Mountain; Paradise Valley (AZ); On-site; USD 80,000 - 120,000; Full time

Job summary

Sanctuary Camelback Mountain in Paradise Valley is searching for an Executive Chef to lead the culinary operations of their luxury resort. This role involves creating innovative menus, managing kitchen teams, and ensuring exceptional dining experiences. The ideal candidate will have extensive experience in luxury culinary environments, a degree in Culinary Arts, and a passion for talent development. This position offers the opportunity to shape a world-class culinary experience in one of Arizona's premier resorts.

Qualifications

• Proven Executive Chef or senior culinary leadership experience in luxury resorts or high-end restaurants.
• Minimum of 5 years progressive culinary leadership experience.
• Ability to thrive in a fast-paced environment with high expectations.

Responsibilities

• Oversee all culinary operations including restaurants, banquets, catering, and stewarding.
• Create and execute seasonal menus reflecting quality and creativity.
• Lead and develop kitchen teams through coaching and mentorship.

Skills

Culinary expertise

Leadership

Menu development

Cost control

Communication

Education

Culinary Arts degree from an accredited institution

Tools

Food Handler Certification (ServSafe or equivalent)

Job description

Lead Culinary Excellence at One of Arizona’s Premier Luxury Resorts

At Sanctuary on Camelback Mountain, we believe unforgettable guest experiences begin with exceptional cuisine. We are seeking an innovative, hands‑on Executive Chef to lead and elevate the entire culinary operation across our award‑winning resort.

Why Join Us

• Iconic luxury resort nestled on Camelback Mountain
• Renowned for personalized service, elevated hospitality, and unforgettable dining
• Opportunity to shape menus, mentor talent, and influence the guest experience at every level
• Collaborative leadership culture focused on excellence and innovation

Who You Are

A visionary leader. A mentor. A culture builder. Someone who takes pride in delivering extraordinary dining experiences and developing high‑performing teams.

What You'll Do

• Oversee all culinary operations including restaurants, banquets, catering, and stewarding
• Create and execute seasonal, trend‑forward menus that reflect quality and creativity
• Lead, inspire, and develop kitchen teams through coaching, mentorship, and accountability
• Ensure exceptional food quality, consistency, presentation, and guest satisfaction
• Manage labor, food cost, purchasing, inventory, and vendor partnerships
• Maintain the highest sanitation, safety, and luxury hospitality standards
• Partner with resort leaders to deliver seamless property‑wide service experiences
• Represent the culinary team during events, VIP experiences, and guest engagements

What You Bring

• Proven Executive Chef or senior culinary leadership experience in luxury resort, hotel, or high‑end restaurant environments
• Strong business acumen with budgeting, forecasting, and cost control expertise
• Passion for people leadership, culture building, and talent development
• Creativity balanced with operational discipline and consistency
• Deep knowledge of food trends, culinary techniques, and elevated presentation
• Ability to thrive in a fast‑paced, high‑expectation environment

QUALIFICATIONS & REQUIREMENTS

The ideal candidate will possess the knowledge, skills, and abilities necessary to successfully perform the essential functions of this role, with or without reasonable accommodation.

Education & Certifications

• Culinary Arts degree from an accredited institution required
• Current Food Handler Certification (ServSafe or equivalent) required

Experience

• Minimum of 5 years progressive culinary leadership experience in a luxury resort, hotel, or high‑end dining environment
• Proven success overseeing multi‑outlet culinary operations, including fine dining, banquets, catering, and in‑room dining
• Strong background in cost control, labor management, budgeting, and operational planning

Skills & Abilities

• Advanced knowledge of classical and contemporary culinary techniques, menu development, and seasonal sourcing
• Strong financial acumen with experience analyzing reports, forecasting labor, and managing food costs
• Excellent leadership, communication, and relationship‑building skills with the ability to collaborate across departments and executive teams
• Detail‑oriented with a strong commitment to quality, consistency, and elevated presentation standards
• Ability to work effectively in a fast‑paced kitchen environment with extended standing, lifting up to 100 lbs., and exposure to heat
• Flexible schedule, including evenings, weekends, and holidays as business needs require