Executive Chef - Experiential Dining & Brand Leadership

Clive Collective; Scottsdale (AZ); On-site; USD 90,000 - 120,000; Full time

Job summary

Clive Collective is seeking an Executive Chef for Cala in Scottsdale to lead all culinary operations, develop menus, and ensure high-quality, creative offerings aligned with our brand and guest experiences.

You will manage kitchen staff, control costs, maintain food safety, and collaborate with FOH and leadership on events and seasonal menus. A dynamic, inclusive leader is essential for this fast-paced, high-volume concept.

Qualifications

• Expertise in culinary techniques, recipe development, and menu planning.
• Experience leading kitchen teams, hiring, training, and coaching.
• Strong cost control, inventory management, and waste reduction.
• Food safety knowledge and regulatory compliance.
• Ability to collaborate with management and FOH for guest experiences.
• Excellent organizational and time-management in high-volume setting.
• Commitment to inclusive, respectful team culture.
• Executive Chef or senior culinary leadership experience; resort or lifestyle concepts beneficial.
• Culinary degree or equivalent training; food safety certification required or obtainable on hire.

Responsibilities

• Lead all culinary operations at Cala.
• Develop menus and seasonal offerings.
• Oversee food preparation standards and kitchen execution.
• Manage staff scheduling, training, and performance.
• Control inventory, ordering, and vendor relationships.
• Monitor food safety and sanitation.
• Collaborate with leadership on events and guest feedback.
• Foster positive, inclusive work environment and cross-functional collaboration.

Skills

Culinary leadership

Menu development

Food safety

Inventory management

Cost control

Vendor relationships

Staff coaching

High-volume service

Cross-functional collaboration

Education

Culinary degree

Job description

Clive Collective is seeking an Executive Chef for Cala in Scottsdale to lead all culinary operations, develop menus, and ensure high-quality, creative offerings aligned with our brand and guest experiences.

You will manage kitchen staff, control costs, maintain food safety, and collaborate with FOH and leadership on events and seasonal menus. A dynamic, inclusive leader is essential for this fast-paced, high-volume concept.