Executive Chef - Lucida Desert Kitchen + Bar

CoralTree Hospitality; Sedona (AZ); On-site; USD 95,000 - 135,000; Full time

Job summary

CoralTree Hospitality seeks an Executive Chef to oversee culinary operations across a resort in Sedona, guiding hands-on leadership, creative menus, and uncompromising quality. You will direct menu engineering, costing, sourcing, and execution across outlets including restaurant, lounge, pool, banquets, catering, and events.

You will lead a strong culinary team, maintain seasonal menus, ensure HACCP compliance, manage budgets, and drive guest satisfaction through exceptional dining experiences

Qualifications

• Experience leading banquet and large-scale events.
• Skilled in menu development, cost control, and operational systems.
• Excellent communication, training, and team development abilities.
• Strong knowledge of food safety and HACCP compliance.

Responsibilities

• Lead creation and implementation of seasonal, locally inspired menus across all outlets.
• Oversee recipe development, costing, product specs, and portion standards.
• Monitor culinary trends and collaborate with teams to maintain brand-aligned offerings.
• Source quality products and maintain consistency across operations.
• Maintain daily presence in kitchens and set technique, timing, and presentation standards.
• Ensure cleanliness, sanitation, and HACCP compliance.
• Direct banquet and event culinary production, including weddings and conferences.
• Collaborate with Events and Sales on tailored menus and execution plans.
• Oversee high-impact events ensuring precision and guest satisfaction.
• Implement culinary quality standards, audits, and feedback processes.
• Lead recruitment, training, and mentorship across outlets.
• Manage food and labor budgets; control costs and waste.
• Analyze reports to optimize efficiency without compromising quality.

Skills

Banquet experience

Menu development

Cost control

Operational systems

Communication

Training

Team development

HACCP compliance

Education

Formal culinary education

Job description

This is a unique opportunity to be part of a resort opening and help shape the standards, service style, and team culture together. If you are energized by building something from the ground up, thrive in a collaborative leadership environment, and are excited to create an exceptional dining experience that reflects the spirit and beauty of Sedona, we invite you to apply!

Executive Chef Overview

The Executive Chef oversees all culinary operations across the resort, providing hands‑on leadership, creative menu development, and uncompromising quality standards. This role directs menu engineering, recipe development, costing, sourcing, and the execution of culinary programs across all outlets—including restaurant, lounge, pool, banquets, catering, and special events.

Responsibilities

Culinary Leadership

• Lead the creation, testing, and implementation of seasonal, locally inspired menus across all outlets.
• Oversee recipe development, item costing, product specifications, and portion standards.
• Monitor culinary trends and collaborate with internal teams to maintain innovative, brand‑aligned offerings.
• Source quality products and maintain consistency across all culinary operations.

Hands‑On Operations

• Maintain daily presence in kitchens; work the line during peak periods and VIP services.
• Set operational standards for technique, timing, presentation, and professionalism.
• Ensure adherence to cleanliness, sanitation, and HACCP guidelines.

Banquets, Catering & Events

• Direct all banquet and event culinary production, including weddings, conferences, and special functions.
• Collaborate with Events and Sales teams on tailored menus, execution plans, and guest expectations.
• Oversee high‑impact events to ensure precision, timing, and exceptional presentation.

Quality Assurance & Guest Experience

• Implement and uphold culinary quality standards, audits, and feedback processes.
• Respond to guest feedback and partner insights to enhance dining experiences.
• Support tastings, focus groups, and continuous‑improvement tools.

Team Leadership & Development

• Recruit, train, and mentor a strong culinary team across all outlets.
• Promote cross‑training, professional development, and a culture of accountability and creativity.
• Lead performance management, coaching, and succession planning.

Financial Management

• Develop and manage food and labor budgets aligned with resort goals.
• Control costs through inventory management, portion control, and waste reduction.
• Analyze financial & operational reports to optimize efficiency without compromising quality.

Required Qualifications

• Strong experience with banquet and large‑scale event execution.
• Experience in menu development, cost control, and operational systems.
• Excellent communication, training, and team‑development skills.
• Comprehensive knowledge of food safety and HACCP compliance.

Preferred Qualifications

• Multi‑outlet resort experience with high‑volume operations.
• Formal culinary education or equivalent training.
• Background in conceptual menu development and seasonal or thematic programs.
• Commitment to local sourcing, sustainability, and community partnerships.