Executive Chef — Lead Culinary Team & Innovation | 401(k)

SBE Restaurant Group; Scottsdale (AZ); On-site; USD 115,000 - 130,000; Full time

Benefits offered by this job

401(k)

Health insurance

Paid time off

Vision insurance

Job summary

SBE Restaurant Group is seeking an Executive Chef in Scottsdale, AZ to lead culinary operations across all outlets, ensuring exceptional food quality, safety, and guest experiences. This role partners with restaurant and hotel leadership to deliver innovative menus and a culture of excellence.

The Executive Chef will oversee culinary management teams, drive budgetary and operational improvements, and mentor a high‑performing team in a fast‑paced environment.

Qualifications

• Minimum five years of progressive culinary management in high-volume hospitality.
• Two+ years in executive sous chef/chef de cuisine leadership role.
• Proven ability to lead, develop, and retain culinary teams.
• Strong knowledge of food costing, budgeting, purchasing, and inventory management.
• Experience creating menus and implementing culinary programs.

Responsibilities

• Provide leadership for all culinary operations across meal periods and service outlets.
• Develop and mentor Chef de Cuisine, Sous Chefs, and kitchen leadership.
• Maintain high standards of food quality, cleanliness, and sanitation.
• Lead menu development and culinary innovation aligned with brand standards.
• Monitor costs and labor to achieve budgeted financial goals.
• Collaborate with FOH leadership to ensure seamless service and guest satisfaction.

Skills

Culinary leadership

Staff development

Food costing

Menu development

Budgeting & cost control

Education

Culinary degree

Job description

SBE Restaurant Group is seeking an Executive Chef in Scottsdale, AZ to lead culinary operations across all outlets, ensuring exceptional food quality, safety, and guest experiences. This role partners with restaurant and hotel leadership to deliver innovative menus and a culture of excellence.

The Executive Chef will oversee culinary management teams, drive budgetary and operational improvements, and mentor a high‑performing team in a fast‑paced environment.