Executive Chef

OHSO BREWERY AND DISTILLERY; Scottsdale (AZ); On-site; USD 77,000 - 94,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Health Savings Account

Paid time off after 90 days

Paid sick leave

Paid parental leave

Free employee meal

Employee discount on food and merch 50

Earned wages access

Bonus program eligibility

Job summary

O.H.S.O. Brewery and Distillery in Scottsdale seeks a highly experienced Executive Chef to lead our kitchen team in a fast-paced, growing restaurant.

This role sets standards for the entire kitchen, builds a strong team, develops new menu items, and ensures consistency in food quality, cost controls, and operations. You will motivate staff, communicate expectations, and collaborate with restaurant leadership to drive service excellence from prep to service, while maintaining a clean, safe, and

Qualifications

• At least five years of experience as an Executive Chef, Head Chef, or senior kitchen leader.
• Culinary Arts degree, culinary certification, or equivalent professional kitchen experience.
• Current ServSafe certification.
• Proven ability to lead, motivate, train, and develop a kitchen team.
• Strong knowledge of culinary techniques, menu development, and current food trends.
• Experience managing food costs, labor costs, inventory, ordering, and waste.
• Availability to work nights, weekends, and holidays.
• Ability to stand, walk, bend, lift, and remain active for extended periods.

Responsibilities

• Lead and oversee all daily kitchen operations.
• Coordinate and direct food preparation from prep through service.
• Ensure all food is prepared according to recipes, quality standards, portioning, and presentation expectations.
• Monitor the quality and consistency of all food leaving the kitchen.
• Develop, test, document, and implement new menu items.
• Stay informed about culinary trends and identify opportunities for menu innovation.
• Establish plating and presentation standards for all dishes.
• Hire, train, coach, and develop kitchen employees.
• Set clear expectations and hold the kitchen team accountable for performance and standards.
• Delegate responsibilities to Sous Chefs and other kitchen employees and monitor progress throughout the day.
• Create an organized, positive, and productive kitchen environment.
• Manage kitchen scheduling and staffing levels based on business needs.
• Monitor and achieve established food-cost and labor-cost targets.
• Oversee inventory, purchasing, ordering, receiving, and product storage.
• Maintain accurate records of food, beverages, kitchen supplies, and inventory levels.
• Manage product usage, minimize waste, and identify opportunities to improve efficiency.
• Coordinate food orders, deliveries, and pickups as needed.
• Ensure walk‑ins, freezers, storage areas, and kitchen stations remain clean and organized.
• Oversee kitchen equipment maintenance and coordinate repair needs.
• Resolve kitchen challenges quickly and professionally.
• Maintain a clean, safe, and sanitary kitchen.
• Ensure compliance with all company policies and state food‑safety and sanitation requirements.
• Work closely with restaurant management to support sales, staffing, service, and operational goals.
• Lead by example and step in wherever needed to support the team.

Skills

Leadership

Menu development

Food cost management

Communication

Time management

Team development

Education

Culinary Arts degree

ServSafe certification

Job description

We are looking for a highly experienced, creative, and hands‑on Executive Chef to lead our kitchen team in a fast‑paced and growing restaurant environment.

At O.H.S.O., the Executive Chef is responsible for much more than great food. This role sets the standard for the entire kitchen by building a strong team, maintaining consistency, developing new menu items, controlling food and labor costs, and creating an organized environment where employees can succeed.

We are looking for a confident and effective leader who knows how to motivate people, communicate clear expectations, and work collaboratively with the kitchen and restaurant management teams. The right person will be passionate about food, comfortable making decisions under pressure, and committed to delivering excellent quality from prep through service.

Responsibilities

• Lead and oversee all daily kitchen operations
• Coordinate and direct food preparation from prep through service
• Ensure all food is prepared according to recipes, quality standards, portioning, and presentation expectations
• Monitor the quality and consistency of all food leaving the kitchen
• Develop, test, document, and implement new menu items
• Stay informed about culinary trends and identify opportunities for menu innovation
• Establish plating and presentation standards for all dishes
• Hire, train, coach, and develop kitchen employees
• Set clear expectations and hold the kitchen team accountable for performance and standards
• Delegate responsibilities to Sous Chefs and other kitchen employees and monitor progress throughout the day
• Create an organized, positive, and productive kitchen environment
• Manage kitchen scheduling and staffing levels based on business needs
• Monitor and achieve established food-cost and labor-cost targets
• Oversee inventory, purchasing, ordering, receiving, and product storage
• Maintain accurate records of food, beverages, kitchen supplies, and inventory levels
• Manage product usage, minimize waste, and identify opportunities to improve efficiency
• Coordinate food orders, deliveries, and pickups as needed
• Ensure walk‑ins, freezers, storage areas, and kitchen stations remain clean and organized
• Oversee kitchen equipment maintenance and coordinate repair needs
• Resolve kitchen challenges quickly and professionally
• Maintain a clean, safe, and sanitary kitchen
• Ensure compliance with all company policies and state food‑safety and sanitation requirements
• Work closely with restaurant management to support sales, staffing, service, and operational goals
• Lead by example and step in wherever needed to support the team

Qualifications

• At least five years of experience as an Executive Chef, Head Chef, or senior kitchen leader
• Culinary Arts degree, culinary certification, or equivalent professional kitchen experience
• Current ServSafe certification
• Proven ability to lead, motivate, train, and develop a kitchen team
• Strong knowledge of culinary techniques, menu development, and current food trends
• Experience managing food costs, labor costs, inventory, ordering, and waste
• Strong understanding of kitchen operations, equipment, and food‑safety standards
• Excellent communication, organization, and time‑management skills
• Creative approach to menu design, plating, and presentation
• Strong problem‑solving skills and the ability to remain composed under pressure
• Ability to work collaboratively with restaurant leadership and other departments
• Availability to work nights, weekends, and holidays as required
• Ability to stand, walk, bend, lift, and remain active for extended periods

Compensation

• Salary up to $85,000, based on experience
• Eligible for a competitive bonus-incentive program
• Medical, dental, and vision insurance available to eligible full‑time employees after 60 days of employment
• Health Savings Account with employer contribution for eligible employees
• Paid time off after completing a 90‑day waiting period
• Paid sick leave
• Paid parental leave for eligible full‑time employees
• Competitive bonus-program eligibility
• Free employee meal during each shift worked
• 50% employee discount on food and merchandise
• Access to earned wages before payday through our pay‑on‑demand program