Executive Chef

Upward Projects; Tempe (AZ); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Meal benefit program

Medical, Dental, Vision benefits

Mental wellness program

Fitness discount program

Telehealth services

401K with company match

Paid time off

Job summary

Upward Projects is seeking an Executive Chef to lead our culinary team and drive exceptional guest experiences across our restaurant group. The role focuses on achieving financial targets, maintaining top quality, and ensuring efficient operations with strong leadership.

You will mentor kitchen managers, uphold hygiene standards, manage inventory, and collaborate with cross-functional teams to maintain consistency and hospitality excellence.

Qualifications

• 1 year of full-service restaurant Kitchen Manager experience or 3–5 years in service-industry management.
• Associate degree preferred in Culinary, Hospitality, Management, or Business.
• State Food Handler’s Certification is required.

Responsibilities

• Meet and exceed company financial results while maintaining a positive work environment and high product quality.
• Delegate tasks and develop culinary managers and teams to improve operations.
• Ensure cleanliness, productivity, and efficient use of resources across the restaurant.

Skills

Leadership

Inventory

Quality & Safety

Training & Development

Communication

Education

Associate degree (Culinary, Hospitality, Management, or Business)

Tools

State Food Handler’s Certification

Job description

Description

WHO WE ARE

We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good. While no one on the team is quite like the other, it’s our common values that keep us united.

• Be Authentic and Humble


• Act with Integrity


• Bring Good Energy


• Achieve as a Team


• Get Extraordinary Results


• Inspire with Hospitality

ABOUT THE EXECUTIVE CHEF ROLE

As an Executive Chef, your goal is to meet and exceed company financial results while maintaining a positive work environment, high levels of product quality, cleanliness, productivity, and efficient use of company resources. Additionally, this position performs and enhances the completion of the daily functions of the assigned restaurant through delegation and the development of the culinary managers and teams.

TO BE SUCCESSFUL YOU MUST

• Deliver an outstanding food experience that guests will remember as unique and fulfilling.


• Provide direction, delegate, and trust in your culinary team to complete all prep work, adhere to recipe standards and follow cleanliness guidelines.


• You are an inventory BOSS.


• Ensures quality and safety of the product in all aspects of production, storage, and presentation.


• You are detail-oriented and won’t hesitate to provide financial accuracy of sales, expenses, and inventory.


• Work closely with your team to mentor and develop leadership skills.


• Guide your team to make the right choices that build trust and get the best results.


• Ensure that each shift is staffed with A-Players who know their role.


• Communicate to your team their personal development pathway and areas of responsibility.


• Document all issues to provide accountability for your team’s actions.


• Maintain a professional working relationship with all members that promote a supportive, respectful, and inclusive work environment.

WHY YOU’LL LOVE BEING AN EXECUTIVE CHEF

• Recognition and rewards for your hard work


• Generous meal benefit program


• Access to Medical, Dental, and Vision Benefits


• Mental wellness and life event management program


• Fitness discount program


• Telehealth services


• 401K with company match


• Paid time off and earned paid sick time


• Company provided Holidays off


• Company-paid life, accidental, and long-term disability benefits.


• Paid Parental Leave up to four weeks when eligible.


• Competitive base compensation and potential annual 20% bonus paid quarterly

Requirements

• The position requires 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of service industry management experience. Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions.


• Associate’s degree in Culinary, Hospitality, Management, or Business preferred.


• State Food Handler’s Management Certification is required