Executive Chef

SkyBridge Luxury & Associates; Sedona (AZ); On-site; USD 150,000 - 190,000; Full time

Benefits offered by this job

Annual bonus

401(k) plan

PTO & holidays

Travel benefits

Relocation assistance

Housing assistance

Career progression

Professional development

Job summary

SkyBridge Luxury & Associates seeks an accomplished Executive Chef to lead culinary operations across a luxury Sedona resort. You will shape the culinary vision, manage multiple outlets, and elevate guest dining experiences with seasonal, high-quality menus.

The ideal candidate brings 10+ years in luxury hospitality, strong leadership, and proven ability to drive profitability through menu development, sourcing, and team mentorship.

Qualifications

• 10+ years of progressive culinary experience with leadership in luxury hotels, resorts, or high-end restaurants.
• Proven track record overseeing multiple outlets and high-volume resort operations.
• Strong menu-development capabilities and culinary techniques.
• Extensive experience managing food cost, labor, purchasing, inventory, and budgets.

Responsibilities

• Establish and execute the overall culinary vision for the resort and lead all dining outlets.
• Develop innovative, seasonal menus reflecting destination identity.
• Maintain uncompromising standards for food quality, presentation, and execution.
• Collaborate with senior leadership on culinary programming and resort dining initiatives.
• Lead and develop a high-performing culinary leadership team across outlets and banquets.
• Oversee budgeting, purchasing, inventory, and cost controls to improve profitability.
• Engage with VIP guests and oversee signature experiences (chef's tables, tastings, events).
• Ensure compliance with health, safety, and sanitation standards across all kitchens.

Skills

Leadership

Menu development

Culinary operations

Cost control

Staff development

Luxury hospitality

Quality standards

Education

Culinary degree

Job description

A prestigious luxury resort is seeking an accomplished and visionary Executive Chef to lead its culinary operations and elevate the overall dining experience across the property.

The Executive Chef will have overall responsibility for the culinary vision, kitchen operations, menu development, team leadership, food quality, financial performance, and execution of all resort dining outlets. This is a highly visible leadership position requiring a sophisticated understanding of luxury hospitality, multiple-outlet operations, high-volume service, and elevated culinary experiences.

The ideal candidate is an inspiring culinary leader with a proven track record in luxury resorts, destination hotels, fine dining, and complex multi-outlet operations. They should combine creativity and culinary excellence with strong business acumen, operational discipline, and the ability to develop exceptional culinary teams.

Key Responsibilities

Culinary Leadership & Vision

• Establish and execute the overall culinary vision for the resort.
• Oversee all culinary operations, including signature restaurants, casual dining, banquets, in-room dining, pool and outdoor venues, and special events.
• Develop innovative, seasonal menus that reflect the resort's identity and destination.
• Maintain uncompromising standards for food quality, presentation, consistency, and execution.
• Collaborate with senior leadership on new restaurant concepts, culinary programming, and resort-wide dining initiatives.
• Continually evaluate culinary trends and identify opportunities to elevate the guest experience.

Luxury Dining & Guest Experience

• Ensure all dining experiences reflect the standards expected of a world-class luxury resort.
• Support Forbes Five-Star, AAA Five Diamond, Michelin, or comparable luxury service standards, where applicable.
• Maintain a visible presence throughout the operation and during key service periods.
• Personally engage with VIPs, repeat guests, and high-profile clientele when appropriate.
• Develop memorable culinary experiences including chef's tables, tasting menus, wine dinners, culinary demonstrations, and special events.
• Respond to guest feedback and continuously seek opportunities to improve the dining experience.

Multi-Outlet Operations

• Provide strategic oversight of all resort kitchens and culinary outlets.
• Ensure consistency of recipes, preparation, portioning, plating, and execution across outlets.
• Establish effective systems for production, prep, service, purchasing, and inventory.
• Coordinate culinary operations for peak seasons, holidays, weddings, conferences, and resort-wide events.
• Partner closely with Food & Beverage leadership to ensure seamless front- and back-of-house operations.
• Recruit, train, mentor, and develop a high-performing culinary leadership team.
• Build a culture of excellence, professionalism, accountability, creativity, and respect.
• Develop Sous Chefs, Chef de Cuisines, Pastry leadership, and emerging culinary talent.
• Establish structured culinary training and development programs.
• Conduct performance evaluations and establish clear career-development pathways.
• Create a kitchen culture that attracts and retains top culinary talent.
• Maintain appropriate staffing levels throughout seasonal fluctuations.

Menu Development & Sourcing

• Lead the development of seasonal menus across the resort.
• Establish relationships with premium local, regional, and specialty purveyors.
• Incorporate locally sourced and destination-specific ingredients whenever appropriate.
• Maintain strong product knowledge and ensure culinary teams understand menu composition and preparation.
• Collaborate with Beverage and Sommelier leadership on food and wine pairing experiences.
• Evaluate menu performance and make adjustments based on guest demand, seasonality, and profitability.
• Maintain responsibility for culinary financial performance across the resort.
• Develop and manage annual culinary budgets.
• Monitor food cost, labor cost, purchasing, inventory, and waste.
• Analyze financial results and implement strategies to improve profitability.
• Maintain accurate recipe costing and menu pricing.
• Develop purchasing strategies that balance product quality and financial performance.
• Implement effective waste-reduction and sustainability practices.
• Oversee culinary execution for weddings, conferences, corporate events, private dinners, and resort programming.
• Partner with Catering and Conference Services to develop menus that meet client expectations while maintaining profitability.
• Ensure consistent quality and presentation for high-volume banquet production.
• Support VIP events and high-profile culinary experiences.

Food Safety & Compliance

• Ensure compliance with all local, state, and federal health and food safety regulations.
• Maintain HACCP and sanitation standards throughout all culinary operations.
• Ensure proper food storage, labeling, temperature control, and product rotation.
• Maintain inspection-ready kitchens and back-of-house areas.
• Ensure all culinary team members are properly trained in food safety and sanitation.

Qualifications

Required

• Minimum 10+ years of progressive culinary experience, including significant leadership experience in luxury hotels, resorts, or high-end restaurants.
• Previous experience as an Executive Chef overseeing a complex culinary operation.
• Proven success managing multiple outlets and high-volume resort operations.
• Strong culinary technique and demonstrated menu-development capabilities.
• Extensive experience managing food cost, labor, purchasing, inventory, and culinary budgets.
• Exceptional leadership and team-development skills.
• Strong communication, organizational, and problem-solving abilities.
• Ability to work flexible hours, including evenings, weekends, holidays, and peak resort seasons.

Preferred

• Luxury resort experience strongly preferred.
• Fine dining and chef-driven restaurant experience.
• Experience with destination resorts or large-scale luxury properties.
• Strong background in multiple culinary concepts and outlet development.
• Experience with significant banquet and catering operations.
• Culinary degree from an accredited institution.
• Established relationships with premium local and regional purveyors.
• Experience with hotel or resort openings, renovations, or major culinary concept launches.

Ideal Candidate Profile

The ideal candidate is a visionary culinary leader and sophisticated hospitality executive who understands how to balance creativity with operational excellence.

They are equally comfortable developing a signature dish, reviewing a P&L, mentoring a Chef de Cuisine, walking a banquet operation, or engaging with a VIP guest. They lead by example and create a culinary culture where exceptional food, consistency, professionalism, and genuine hospitality are non-negotiable.

The successful Executive Chef will have a strong understanding of the unique demands of resort operations, including seasonality, multiple revenue centers, large-scale events, fluctuating occupancy, and the expectation of delivering exceptional experiences every day.

Candidates with backgrounds in luxury destination resorts, Forbes-rated properties, acclaimed independent restaurants, Michelin-recognized establishments, and leading hospitality organizations are strongly encouraged to apply.

• Annual performance bonus opportunity
• 401(k) with company match
• Paid time off and holidays
• Resort and hotel travel benefits
• Professional development and culinary education opportunities
• Relocation assistance, where applicable
• Potential housing or housing assistance, depending on property
• Career advancement within a luxury hospitality organization