Executive Chef: Lead Culinary Team & Banquets

SaddleBrooke Two; Arizona; On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical (Company pays 75%)

Dental

Vision

Company-paid Life, AD&D, Short- and Cl

Company-matched 401(k) plan

Vacation

Holiday

Sick pay

Other unique perks

Job summary

SaddleBrooke Two's Preserve Restaurant in SaddleBrooke HOA2 is seeking an experienced chef to lead kitchen operations for upscale dining Wednesday to Sunday 11am–8pm. You will plan menus, manage purchasing, inventory, and costs, and supervise kitchen staff while coordinating with Banquets for events.

Responsibilities include maintaining cost cards and the manager’s checkbook, hiring and training staff, ensuring health code compliance, and delivering consistent, high‑quality food and service in a

Qualifications

• 5-8 years culinary background with supervisory experience.
• Must hold Food Handler’s Card and ServSafe Manager certification.
• Culinary education preferred but not required.

Responsibilities

• Oversee food preparation and planning in outlets.
• Hire, train, and supervise kitchen staff.
• Coordinate with Banquets team for events.
• Maintain cost cards and managers checkbook.
• Ensure health code compliance and inventory control.
• Forecast covers nightly and weekly with F&B management.
• Maintain budgeted cost of sales for food and labor.
• Plan and update menus regularly to reflect business needs.

Skills

Culinary leadership

Budget management

Banquets coordination

Inventory control

Food cost management

Education

Food Handler’s Card

ServSafe Manager certification

Culinary education preferred

Job description

SaddleBrooke Two's Preserve Restaurant in SaddleBrooke HOA2 is seeking an experienced chef to lead kitchen operations for upscale dining Wednesday to Sunday 11am–8pm. You will plan menus, manage purchasing, inventory, and costs, and supervise kitchen staff while coordinating with Banquets for events.

Responsibilities include maintaining cost cards and the manager’s checkbook, hiring and training staff, ensuring health code compliance, and delivering consistent, high‑quality food and service in a