Executive Chef - Lead Innovative Dining at Private Club

The Mirabel Club; Scottsdale (AZ); On-site; USD 120,000 - 150,000; Full time

Benefits offered by this job

Housing for H2B employees

Job summary

The Mirabel Club in Scottsdale seeks an Executive Chef to lead all culinary operations, taking ownership of menu design, sourcing, and kitchen leadership. You will mentor a culinary team, set standards for quality and safety, and partner with FOH to deliver exceptional member experiences.

Ideal candidates have a culinary degree and 8+ years of progressive leadership in upscale/hospitality environments, with a focus on menus, events, and high-volume service.

Qualifications

• Has a degree in Culinary Arts or Hospitality Management or equivalent experience.
• Eight years of food production and management experience.
• Exceptional cooking skills and palate development.
• Experience developing purchase specifications and standard recipes.
• Proven track record maintaining food quality and sanitation standards.

Responsibilities

• Oversee culinary operations across multiple outlets in a high-volume private club.
• Lead menu development, pricing, and seasonal offerings.
• Recruit, train, and mentor the culinary team; ensure guest satisfaction.
• Monitor food and labor costs; enforce safety and sanitation standards.
• Collaborate with FOH leadership to deliver cohesive member experiences.

Skills

Leadership

Menu development

Staff training

Food cost control

Kitchen operations

Guest service

Education

Culinary degree or Hospitality Management

Tools

Northstar POS

Microsoft Excel

Avero

ChefTech

Outlook

Job description

The Mirabel Club in Scottsdale seeks an Executive Chef to lead all culinary operations, taking ownership of menu design, sourcing, and kitchen leadership. You will mentor a culinary team, set standards for quality and safety, and partner with FOH to deliver exceptional member experiences.

Ideal candidates have a culinary degree and 8+ years of progressive leadership in upscale/hospitality environments, with a focus on menus, events, and high-volume service.