Executive Chef: High-Volume Events & Menu Innovation

Jobtailor; Mesa (AZ); On-site; USD 90,000 - 130,000; Full time

Job summary

River Center is seeking an Executive Culinary Leader to oversee all back-of-house operations for the Mesa Complex, ensuring menu execution and high-quality production for concessions, catering, VIP areas, and events.

You will manage recipes, forecasts, cost controls, and staffing, while upholding food safety standards and labelling requirements. This role demands strong leadership and hands-on management in a fast-paced setting.

Qualifications

• 7+ years of progressive culinary experience.
• Senior culinary leadership in a high-volume venue.
• ServSafe Manager certification required or ability to obtain.
• Knowledge of HACCP and local health codes.
• Strong leadership, communication, and organizational skills.
• Ability to work irregular hours including nights, weekends, and holidays.
• Proficiency with Microsoft Office and scheduling systems.
• Frequent standing, lifting up to 50 lbs in hot/cold kitchen environments.

Responsibilities

• Oversee back-of-house culinary operations across the Mesa Complex.
• Oversee menu execution and production for concessions, banquets/catering, VIP areas, and events.
• Create standardized recipes, prep sheets, production forecasts, and execution guides.
• Own food cost, labor, waste, and controllables within budgets.
• Build staffing plans and schedules aligned to event forecasts.
• Maintain HACCP, labeling, dating, storage, and temperature logs.
• Recruit, hire, train, coach, and develop staff.
• Partner with Sales/Catering on client proposals and BEO-driven execution.
• Ensure compliance with health codes and safety.

Skills

Culinary leadership

Food cost management

HACCP knowledge

ServSafe Manager Certification

Menu development

Production planning

Inventory control

Staff training

Event management

Leadership

Communication

Organizational skills

Problem-solving

Education

High School Diploma or GED

Tools

Microsoft Excel

Scheduling software

Inventory management systems

Job description

River Center is seeking an Executive Culinary Leader to oversee all back-of-house operations for the Mesa Complex, ensuring menu execution and high-quality production for concessions, catering, VIP areas, and events.

You will manage recipes, forecasts, cost controls, and staffing, while upholding food safety standards and labelling requirements. This role demands strong leadership and hands-on management in a fast-paced setting.