Executive Chef

Toca Madera; Scottsdale (AZ); Hybrid; USD 70,000 - 110,000; Full time

Job summary

Noble 33 is seeking an Executive Chef to lead culinary operations for the Toca Madera brand in Scottsdale. The role requires steering food quality, controlling costs, and training back-of-house teams to uphold brand standards and exceptional guest experiences.

Under the Culinary Director, you will manage staff, coordinate with the Sous Chef, and ensure timely, high-quality dishes in a fast-paced, high-energy environment.

Qualifications

• Culinary degree preferred; High School or equivalent required.
• 2–4 years in a management position, preferably in an upscale or lifestyle brand hotel.
• Ability to thrive in a high-pressure environment.
• Passion for food and for creating exceptional guest experiences.
• Gracious, friendly, and fun demeanor.
• Strong verbal and written communication skills in English; bilingual English/Spanish preferred.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Ability to work independently and to partner with others to promote teamwork.
• Available to work on call shifts, after hours, over weekends and on holidays.

Responsibilities

• Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and Restaurant standards and is served on time.
• Understand the operational set up and principle of the restaurant.
• Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards.
• Hiring and training staff to prepare and cook all the menu items.
• Identify training needs and conduct training for all back of house team members and positions.
• Coordinate the kitchen team and support any position that is in need of help.
• Complete necessary food and station preparation prior to the scheduled event.
• Ensure efficient and accurate use of produce, products and equipment in and around the kitchen.
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard.
• Conduct inventory of ingredients and equipment and placing orders as needed.

Education

Culinary degree preferred

High School or equivalent required

2-4 years management experience

Thrives in high-pressure environments

Passion for food, guest experience

Gracious, friendly demeanor

Strong English communication

Bilingual English/Spanish (preferred)

Team leadership and collaboration

Ability to multitask with attention to detail

Willingness to work on-call, after hours, weekends and holidays

Job description

Noble 33 is a hospitality and lifestyle company with an expanding portfolio of distinctive, high-energy dining concepts in the U.S. and internationally. Our collection includes Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterrania , and 1587 Prime — each designed to deliver elevated experiences through exceptional cuisine, striking design, and vibrant atmosphere.

Our success is driven by visionary leadership and a deep commitment to operational excellence. At Noble 33, we empower our leaders to cultivate strong teams, drive performance, and uphold the standards that define our culture and brand. We’re looking for dynamic operators who are passionate about people, execution, and creating unforgettable guest experiences.

Toca Madera
Toca Madera is an experience for all your senses. The Mexican-inspired steakhouse brings bold flavors, premium ingredients, handcrafted cocktails, and a high-energy atmosphere together to create unforgettable nights. The menu highlights elevated interpretations of Mexican classics, crafted with a commitment to sustainable and organic sourcing that enhances every dish.
With locations in Scottsdale, Houston, Las Vegas, and Miami coming soon, Toca Madera continues to define indulgent, sensory-driven dining with impeccable flavor and vibrant energy.

Under the general guidance of the Culinary Director, the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes.

Duties & Functions:

• Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and Restaurant standards and is served on time
• Understand the operational set up and principle of the restaurant
• Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards
• Hiring and training staff to prepare and cook all the menu items
• Identify training needs and conduct training for all back of house team members and positions
• Coordinate the kitchen team and support any position that is in need of help
• Complete necessary food and station preparation prior to the scheduled event
• Ensure efficient and accurate use of produce, products and equipment in and around the kitchen
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard
• Conduct inventory of ingredients and equipment and placing orders as needed

Specific Job Knowledge & Skills:

• Culinary degree preferred, High School or equivalent required
• Two to four years in a management position, preferably in an upscale or lifestyle brand hotel
• Ability to thrive in a high-pressure environment
• Passion for food and for creating exceptional guest experiences
• Gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English, prefer bilingual English/Spanish
• Develop and maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Available to work on call shifts, after hours, over weekends and on holidays

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Requires manual ability to use, carry, and operate all necessary equipment

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