Executive Chef

Catch Hospitality Group; Scottsdale (AZ); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Multiple health benefit plans

Dental and vision insurance

401(k) plan

Job summary

A leading hospitality company in Scottsdale, Arizona, is looking for a Culinary Manager to assist the Executive Chef in ensuring guest satisfaction through a hands-on management style. This role involves managing back-of-house staff, overseeing training, managing inventories, and maintaining sanitation procedures. Applicants should have at least 2 years of culinary management experience in a high-volume restaurant, with strong attention to detail and leadership skills. Health benefits and continued career development opportunities are provided.

Qualifications

• At least 2 years of Culinary Management experience in high-volume, fine-dining restaurants.
• Strong knowledge on back-of-the-house operations, including food/labor cost and product quality.
• Strong communication, leadership, and conflict resolution skills.

Responsibilities

• Assist Executive Chef with guest satisfaction through lead-by-example management.
• Manage back-of-house staff and ongoing training in a high-volume kitchen.
• Oversee inventories and ordering of food and supplies.

Skills

Culinary Management

Staff supervision

Inventory control

Leadership skills

Attention to detail

Education

Graduate of an accredited culinary program

Job description

• Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead‑by‑example management style
• Management of all back‑of‑house staff in a high‑volume kitchen, including ongoing training, development, and follow‑up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area, adhering to all OSHA regulations.

Requirements:

• At least 2 years of Culinary Management experience in high‑volume, fine‑dining restaurants
• Strong knowledge and attention to detail on back‑of‑the‑house operations, including staff supervision, inventory controls, food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus
• Extensive and well‑rounded training program
• Continued career development and growth opportunities
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short‑term disability, flexible spending accounts, and 401(k)