Executive Chef

The ONE Group; Scottsdale (AZ); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Performance bonus

Monthly kicker bonus

Medical/Dental/Vision Insurance

Life & Disability Insurance

401(k) Plan

Dining discounts

Career development

Paid sick time

Paid time off

EAP

Commuter benefits

Dependent care benefits

Job summary

The ONE GROUP is seeking an Executive Chef to lead the culinary experience across high-volume, upscale dining. You will craft and execute exceptional menus, manage food costs, and ensure guest satisfaction with hands-on leadership and strategic vision.

As the culinary leader, you will oversee kitchen operations, mentor staff, and collaborate with events and marketing teams to create seasonal offerings, all while upholding safety and quality standards.

Qualifications

• 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred).
• Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting.
• Expertise in kitchen operations, food cost management, and financial accountability.
• Strong culinary creativity and menu development skills.
• Exceptional leadership, problem-solving, and communication abilities.
• Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary.
• SERV Safe certification and comprehensive food safety knowledge.
• Experience with restaurant POS and inventory systems.

Responsibilities

• Provide culinary leadership and execute high-quality menus while maintaining cost efficiency.
• Oversee all kitchen operations, ensuring top-quality food production, consistency, and presentation.
• Execute line positions when needed and support the kitchen team during peak hours.
• Lead menu development including seasonal specials and tasting menus.
• Perform line checks for temperature, freshness, and plating consistency.
• Expedite orders and maintain smooth kitchen workflow.
• Train and motivate the kitchen team to uphold standards and teamwork.
• Develop chefs and staff through hands-on leadership and coaching.
• Create weekly schedules and manage staffing levels.
• Hold monthly kitchen meetings to address goals and feedback.
• Manage food costs, payroll, and inventory to maximize profitability.
• Collaborate with purchasing to ensure quality ingredients are available.
• Maintain health and safety standards per local and corporate guidelines.
• Monitor waste and implement cost-control measures.
• Engage with guests as culinary ambassador and participate in events and promotions.
• Represent THE ONE GROUP in media appearances and community events.

Skills

Culinary leadership

Menu development

Food cost management

Staff training

Food safety

Communication

Hands-on leadership

Problem-solving

Restaurant operations

Tools

POS systems

Inventory management software

Budgeting software

Job description

Lead the Culinary Experience at the Global Leader in Vibe Dining!

Why Join Our Team?

• Up to 25% of the base salary in performance-based bonus potential
• $16K annually in monthly kicker bonus potential
• Medical, Dental, and Vision Insurance
• Group Life and Disability Insurance
• Group Accident, Hospital Indemnity, and Critical Illness Insurance
• Traditional and Roth 401(k) Plan
• Employee Dining Discounts and/or Complimentary Onsite Meals
• Career Development & Limitless Growth Opportunities
• If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.
• Paid Time Off
• Employee Assistance Program (EAP)
• Commuter and Dependent Care Benefits

What You’ll Do

As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise.

Key Responsibilities

• Culinary Leadership & Execution
• Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation
• Execute all line positions when needed and support the kitchen team during peak hours
• Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials
• Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency
• Expedite orders efficiently while maintaining smooth kitchen workflow
• Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork
• Inspire and develop chefs, cooks, and kitchen staff through hands‑on leadership and coaching
• Create and oversee weekly employee schedules, ensuring optimal staffing levels
• Hold monthly kitchen meetings to address team goals, performance, and feedback
• Manage food costs, payroll, and inventory, ensuring profitability without compromising quality
• Work closely with the purchasing team to ensure the availability of top-quality ingredients
• Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines
• Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies
• Guest Engagement & Brand Representation
• Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience
• Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers
• Representing TOG in media appearances, community events, and restaurant promotions

What We’re Looking For

• 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred)
• Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting
• Expertise in kitchen operations, food cost management, and financial accountability
• Strong culinary creativity and menu development skills
• Exceptional leadership, problem-solving, and communication abilities
• Hands‑on approach, with the ability to work on the line and execute all kitchen positions when necessary
• SERV Safe certification and comprehensive food safety knowledge
• Experience with restaurant POS and inventory systems

Why THE ONE GROUP is Your Next Career Move

This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand.

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