Executive Chef: Lead Creative Menus & Culinary Team

HVMG - Hospitality Ventures Management Group; Phoenix (AZ); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

PayActive earned wage access

Full healthcare benefits

401(k) with 4% match

PTO and paid holidays

Hotel & F&B discounts

Job summary

HVMG - Hospitality Ventures Management Group is seeking an Executive Chef in Phoenix, AZ to lead culinary operations, craft menus, and manage kitchen staff. You will ensure top quality, consistency, and safety while delivering exceptional guest experiences.

The role offers a salary range of $80,000–$85,000 plus benefits and comprehensive healthcare. Responsibilities include overseeing kitchen operations, menu development, staff management, and maintaining high cleanliness standards.

Qualifications

• Previous experience in this exact position.
• Previous experience in a similar or related position.
• A combination of education and experience.

Responsibilities

• You will be the culinary mastermind of our hotel, crafting exceptional dining experiences that impress and delight our guests.
• Your daily tasks will include overseeing kitchen operations, managing kitchen staff, and developing innovative menus and dishes.
• You will report to the Food & Beverage Operations Manager or Director of Food & Beverage.
• A career as an executive chef can lead to opportunities as a culinary director, corporate chef, or even owning and operating your own restaurant or catering company.

Education

Previous experience in this exact position

Previous experience in a similar or related position

A combination of education and experience

Job description

HVMG - Hospitality Ventures Management Group is seeking an Executive Chef in Phoenix, AZ to lead culinary operations, craft menus, and manage kitchen staff. You will ensure top quality, consistency, and safety while delivering exceptional guest experiences.

The role offers a salary range of $80,000–$85,000 plus benefits and comprehensive healthcare. Responsibilities include overseeing kitchen operations, menu development, staff management, and maintaining high cleanliness standards.