Executive Chef — 5-Star Resort Culinary Leader

Mii-Amo; Sedona (AZ); On-site; USD 90,000 - 120,000; Full time

Job summary

Mii amo is seeking an experienced culinary leader to oversee all kitchen operations at the resort. You will direct food preparation, inventory, cost controls, and menu development.

The role requires supervisory experience, strong organizational and communication skills, a Certified Food Handler’s Permit, and the ability to train staff and maintain safety standards. Collaborating with other departments to deliver exceptional guest experiences is essential.

Qualifications

• Culinary degree or equivalent related work-related experience and/or training.
• Prefer 5+ years’ supervisory skills in hotel/resort culinary/food and beverage management.
• Must have strong organizational skills, excellent written and verbal communication skills.
• Must have a Certified Food Handler’s Permit issued by the Yavapai County Health Department.
• Experience with menu creation, budgeting, scheduling of staff and controls of labor expenses.

Responsibilities

• Plan and execute all culinary operations for Mii amo daily.
• Ensure high-quality food production at a cost level consistent with objectives.
• Develop menus aligned with 5-star resort standards.
• Maintain health and safety standards across all kitchen areas.
• Train and supervise kitchen staff; interview and review performance.
• Collaborate with marketing for promotions and cross-utilize culinary talents.
• Foster guest relations and collaborate with other departments to exceed expectations.

Skills

Leadership

Menu planning

Budgeting

Staff training

Food safety

Communication

Organizational skills

Hiring

Education

Culinary degree or equivalent

Tools

Certified Food Handler’s Permit

Job description

Mii amo is seeking an experienced culinary leader to oversee all kitchen operations at the resort. You will direct food preparation, inventory, cost controls, and menu development.

The role requires supervisory experience, strong organizational and communication skills, a Certified Food Handler’s Permit, and the ability to train staff and maintain safety standards. Collaborating with other departments to deliver exceptional guest experiences is essential.