Executive Chef

SkyBridge Luxury & Associates; Scottsdale (AZ); On-site; USD 80,000 - 120,000; Full time

Job summary

A luxury resort in Scottsdale, Arizona is seeking an Executive Chef to lead culinary operations across various outlets. This role emphasizes strategic management of food production, quality assurance, and team development. The ideal candidate will possess extensive experience in high-volume culinary environments, with strong leadership skills and a focus on creating exceptional dining experiences. Responsibilities include overseeing kitchen operations, menu design, and cost management while fostering a positive team culture.

Qualifications

• Minimum of five years in progressive culinary roles.
• Experience overseeing large teams and multi-outlet operations.
• Food safety certification or ability to obtain required credentials.

Responsibilities

• Lead kitchen operations across multiple outlets and banquets.
• Recruit and mentor a high-performing culinary team.
• Design and execute seasonal menus based on trends and preferences.
• Monitor food and labor costs while maintaining standards.
• Conduct regular briefings and training for staff.

Skills

Menu development

Leadership

Cost control strategies

Interpersonal skills

Operational analysis

Education

High school diploma

Formal culinary training

Job description

Executive Chef – Resort Culinary Leadership

Position Overview

The Executive Chef provides strategic and operational leadership for all culinary programming across a dynamic, multi-outlet resort environment, including restaurants, lounges, pool service, and high-volume events. This role oversees end-to-end food production, quality standards, cost management, and team development while shaping the culinary identity of the property. As a senior leader, the Executive Chef collaborates closely with operations, events, and marketing teams to deliver a cohesive and experience-driven dining program.

Key Responsibilities

• Lead all kitchen operations across multiple outlets and banquet functions, ensuring consistency, quality, and efficiency.
• Recruit, mentor, and develop a high-performing culinary team, including chefs, supervisors, and line staff.
• Establish staffing plans, scheduling, and performance standards aligned with business volume and forecasting.
• Design and execute seasonal menus and specialty offerings that reflect current trends, regional influences, and guest preferences.
• Partner with events and catering leadership to create customized menus for group functions, weddings, and themed experiences.
• Monitor food cost, labor cost, and purchasing practices to meet financial goals while maintaining elevated standards.
• Review guest feedback, operational data, and team input to continuously refine menus, service flow, and production processes.
• Maintain strong cross-department collaboration to ensure seamless service and operational alignment.
• Conduct regular pre-shift briefings, culinary trainings, and departmental meetings to reinforce standards and communication.
• Oversee food safety, sanitation, and storage protocols in compliance with all local health regulations.
• Audit inventory, storage areas, and product quality to ensure consistency and minimize waste.
• Support annual budgeting, forecasting, and menu pricing strategies in partnership with senior leadership.
• Provide visible leadership during peak service periods to ensure presentation, pacing, and guest satisfaction.
• Collaborate with marketing and programming teams on culinary events, promotions, and experiential dining initiatives.
• Perform additional leadership duties as assigned by senior management or ownership.

Qualifications

Education:

High school diploma or equivalent required; formal culinary training or degree preferred.

Experience:

Minimum of five (5) years in progressive culinary roles, including senior leadership experience overseeing large teams and multi-outlet operations. Background in upscale or high-volume environments strongly preferred.

Certifications:

Food safety certification or ability to obtain required local credentials.

• Strong expertise in menu development, culinary trends, and cost control strategies
• Deep knowledge of global and contemporary cuisine, production systems, and kitchen operations
• Financial acumen with the ability to interpret budgets, forecasts, and performance reports
• Proven ability to lead large teams, set clear expectations, and drive accountability
• Excellent communication and interpersonal skills with a guest-focused mindset
• Ability to analyze operational data and make sound, timely decisions
• Strong organizational skills with the ability to manage multiple priorities in a fast-paced environment
• Hands-on leadership style with a focus on coaching, consistency, and execution
• High standards for cleanliness, safety, and operational discipline

Physical & Work Environment Requirements

• Ability to stand for extended periods and work in varying temperature environments
• Capability to lift and move products and equipment as needed
• Dexterity to operate kitchen equipment safely and efficiently
• Visual and sensory ability to evaluate food quality, presentation, and safety conditions

Leadership Profile

The ideal candidate is a collaborative, detail-oriented culinary leader who operates with professionalism, integrity, and a strong service mindset. This individual fosters a positive kitchen culture, maintains high operational standards, and brings creativity balanced with disciplined execution. A passion for guest experience, team development, and elevated resort-style dining is essential for success in this role.