Executive Chef

CoralTree Hospitality Group; Sedona, Northern (AZ, KY); Hybrid; USD 120,000 - 170,000; Full time

Job summary

CoralTree Hospitality Group seeks an Executive Chef for the Outbound Sedona Hotel to lead culinary operations across all outlets. You will work hands-on, shape service standards, and partner with the Director of F&B to create a remarkable dining experience that reflects Sedona's spirit.

You will own menu development, recipe creation, costing, sourcing, and the execution of culinary programs across the hotel, including Lucida Restaurant, Moonwater pool, banquets, catering, and special events.

Qualifications

• Strong experience with banquet and large‑scale event execution.
• Experience in menu development, cost control, and operational systems.
• Excellent communication, training, and team development skills.
• Comprehensive knowledge of food safety and HACCP compliance.

Responsibilities

• Lead menu executions across all outlets and events.
• Develop menus, costings, specifications, and portion standards.
• Oversee quality, health and safety, and guest experience.
• Recruit, train, and mentor culinary staff across outlets.

Skills

Banquet events

Menu development

Cost control

Leadership

HACCP compliance

Education

Formal culinary education

Tools

Avendra system

Job description

Overview

This is a unique opportunity to be part of the beautiful Outbound Sedona Hotel that has recently opened. This leadership role will partner with Director of F&B to help shape the standards, service style, and team culture together. If you are energized by building something from the ground up, thrive in a collaborative leadership environment, and are excited to create an exceptional dining experience that reflects the spirit and beauty of Sedona, we invite you to apply!

The Executive Chef oversees the culinary operations across the hotel, pool & Spa, providing hands-on, working leadership, creative menu development, and uncompromising quality standards. This role directs menu engineering, recipe development, costing, sourcing, and the execution of culinary programs across the hotel—including Lucida Restaurant, Moonwater pool, banquets, catering, and special events.

Responsibilities

Culinary Leadership

• Lead the executions of successful menu selections across all outlets.
• Oversee the continual menu/recipe development, item costing, product specifications, and portion standards.
• Monitor culinary trends and collaborate with internal teams to maintain innovative, brand‑aligned offerings.
• Source quality products and maintain consistency across all culinary operations, utilizing Avendra and other systems for financial prudence in ordering.

Hands-On Operations

• Maintain daily presence in kitchens; work the line during peak periods and as needed with focus on VIP service when needed.
• Set operational standards for technique, timing, presentation, and professionalism.
• Ensure adherence to cleanliness, sanitation, and HACCP guidelines.

Banquets, Catering & Events

• Direct all culinary needs for banquet event production, including weddings, meetings and special events.
• Collaborate with Banquets, Head of Culture and Experience and Sales team on tailored menus, execution plans, and guest expectations.
• Oversee high‑impact events to ensure precision, timing, and exceptional presentation.

Quality Assurance & Guest Experience

• Implement and uphold culinary quality standards, audits, and feedback processes.
• Respond to guest feedback and partner insights to enhance dining experiences.
• Support tastings, focus groups, and continuous‑improvement tools.

Team Leadership & Development

• Recruit, train, and mentor a strong culinary team across all outlets.
• Promote cross‑training, professional development, and a culture of accountability and creativity.
• Lead performance management, coaching, and succession planning.

Financial Management

• Develop and manage food and labor budgets aligned with resort goals.
• Control costs through inventory management, portion control, and waste reduction.
• Analyze financial and operational reports to optimize efficiency without compromising quality.

Qualifications

Required

• Strong experience with banquet and large‑scale event execution.
• Experience in menu development, cost control, and operational systems.
• Excellent communication, training, and team‑development skills.
• Comprehensive knowledge of food safety and HACCP compliance.

Preferred

• 3+ years as Sous Chef or Executive Chef in hotel operations as a working leader on the culinary team, supporting leaner operations with staffing efficiencies
• Multi‑outlet resort experience with high‑volume operations.
• Formal culinary education or equivalent training.
• Background in conceptual menu development and seasonal or thematic programs.
• Commitment to local sourcing, sustainability, and community partnerships.