Executive Chef: Creative Culinary Leader (Flexible)

Crescent Hotels & Resorts; Tempe (AZ); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Team Member and Family Room Discounts

Flexible Schedules

Career Growth & Development

Insurance Benefit Available for both F

401k Plan and Company Match Program

Vacation Pay / Sick Pay - Full Time &

Holiday Pay - Full Time Team Members

Amazing Recognition Programs/Giving – 

Tuition Reimbursement

Job summary

The Westin Tempe is seeking a full-time Executive Chef to lead the Terra Tempe Restaurant, SkySill Rooftop Lounge and Cup of Joe kitchen teams. You will create exceptional dining experiences, supervise staff, and ensure high standards of quality and safety in food preparation and storage.

This role requires strong culinary leadership, menu development, and control of food and labor costs, with a focus on guest satisfaction and teamwork. Weekend and holiday availability are required.

Qualifications

• Must be able to communicate in English.
• Self-starting with even disposition.
• Maintain professional appearance and manner.
• Communicate well with guests.
• Team player and willing to help coworkers.
• Ability to transport goods and operate kitchen equipment.
• Plan and develop menus and recipes.
• Supervise, train, coach and discipline staff as needed.
• Ensure security of kitchen access and hotel property.
• Operate under stress and physical demands.
• Dexterity for food machinery operations.

Responsibilities

• Lead and manage the kitchen team to deliver high-quality dining.
• Develop menus and recipes; oversee food purchasing.
• Maintain food and labor cost controls and compliance.

Skills

English communication

Team player

Professional appearance

Guest interaction

Willing to pitch-in

Food handling

Menu planning

Supervisory skills

Safety awareness

Time management

Dexterity

Job description

The Westin Tempe is seeking a full-time Executive Chef to lead the Terra Tempe Restaurant, SkySill Rooftop Lounge and Cup of Joe kitchen teams. You will create exceptional dining experiences, supervise staff, and ensure high standards of quality and safety in food preparation and storage.

This role requires strong culinary leadership, menu development, and control of food and labor costs, with a focus on guest satisfaction and teamwork. Weekend and holiday availability are required.