Executive Chef & Culinary GM - On Site Scottsdale

Addition Management

Scottsdale (AZ)

On-site

USD 75,000 - 83,000

Full time

12 days ago
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Job summary

Addition Management in Scottsdale, AZ, is seeking an Executive Chef/General Manager to lead culinary operations on-site and drive client satisfaction. You will manage staff, menus, quality, and service standards while coordinating with sales and district leadership.

You will develop menus, oversee food safety, and participate in client-facing activities and demonstrations to support revenue growth. A flexible schedule including weekends may be required.

Qualifications

  • 3+ years in hands-on culinary operations with Safe Food Handling & Allergen Certification preferred.
  • Experience overseeing staff, client engagement, inventory, and process implementation.
  • Strong knowledge of food purchasing, inventory, par levels, and recipe preparation.
  • Understanding of finance principles and health regulations for food service.
  • Ability to schedule and manage P&L, labor, and food cost within a budget.
  • Experience supervising kitchen operations and off-site client events is a plus.
  • Multilingual is a plus (Spanish)

Responsibilities

  • Manage culinary and kitchen operations staff and HACCP compliance.
  • Lead local sales support, client engagement, and service excellence.
  • Develop client-facing menus, proposals, and regional menus.
  • Visit clients and vendors; perform food demonstrations at events.
  • Coordinate logistics and delivery verification using Shipday.
  • Support district management with payroll, staffing, and admin tasks.

Skills

Culinary operations
Food safety
Allergen handling
Client engagement
Budget & P&L
Staff training
Spanish (optional)

Job description

Addition Management in Scottsdale, AZ, is seeking an Executive Chef/General Manager to lead culinary operations on-site and drive client satisfaction. You will manage staff, menus, quality, and service standards while coordinating with sales and district leadership.

You will develop menus, oversee food safety, and participate in client-facing activities and demonstrations to support revenue growth. A flexible schedule including weekends may be required.

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