Executive Chef - Mesa Complex

ASM Global; Tempe (AZ); On-site; USD 90,000 - 130,000; Full time

Job summary

ASM Global seeks an Executive Chef to lead all culinary operations at the Mesa Complex, including concessions, catering, and premium services for high-volume live events. You will drive culinary vision, costs, and talent development while ensuring top quality, sanitation, and guest satisfaction.

The role partners with the General Manager, F&B Director, Sales/Catering, and Operations to deliver memorable guest experiences and peak efficiency in a fast-paced venue.

Qualifications

• 7+ years of progressive culinary experience in high-volume venues.
• Strong leadership in culinary teams and safety compliance.
• Experience managing food cost, labor, and budgets.

Responsibilities

• Lead back-of-house operations across the venue for event days and non-event production.
• Oversee menu execution and production systems for concessions, banquets/catering, VIP/premium areas, and special events.
• Perform line checks, tastings, and quality assurance reviews for flavor, portioning, presentation and temperature.
• Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides for all concepts and service models.
• Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution for high-profile events.
• Maintain full compliance with health codes, food safety standards, and sanitation practices.

Skills

Culinary leadership

Menu development

Cost control

Staff management

Vendor relationships

Education

High School Diploma or GED

Culinary degree or apprenticeship

Job description

THE ROLE

Executive Chef

LOCATION

Mesa, AZ

DEPARTMENT

Food & Beverage

THE ROLE

The Executive Chef is the senior culinary leader responsible for the strategic and day-to-day execution of all culinary operations at the Mesa Complex, including concessions, catering/banquets, premium/VIP services and special events . This role drives culinary vision, operational excellence, financial performance, and talent development while ensuring exceptional food quality, consistency, sanitation, and guest satisfaction in a fast-paced, high-volume live events environment.

The Executive Chef partners closely with the General Manager, Director of Food & Beverage, Sales/Catering, Operations, and Facility Maintenance to deliver memorable guest experiences, exceed client expectations, and operate at peak efficiency.

Culinary Leadership & Venue Execution

• Lead all back-of-house culinary operations across the property, ensuring flawless execution for event days and non-event production.
• Oversee menu execution and production systems for concessions, banquets/catering, VIP/premium areas, and special events , maintaining consistency, speed, and quality.
• Conduct line checks, tastings, and quality assurance reviews to ensure standards for flavor, portioning, presentation, and temperature .
• Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides for all concepts and service models.

Menu Development & Innovation

• Develop creative, trend-forward menu items that align with the River Center's brand and event mix while leveraging local and seasonal ingredients where possible.
• Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution , including customized menus for high-profile events.
• Ensure recipe compliance and accurate menu specifications including yields, allergen awareness, and cost cards.

Financial Performance & Cost Control

• Own culinary cost performance including food cost, labor cost, waste, and controllables , operating within approved budgets and driving margin improvement.
• Build production and staffing plans aligned to event forecasts; manage schedules to meet business demand while minimizing overtime.
• Oversee purchasing, receiving, storage, and inventory controls; maintain strong vendor relationships and ordering discipline.
• Track and reduce spoilage and waste through smart par levels, rotation practices, and production planning.

Team Leadership, Staffing & Culture

• Recruit, hire, train, coach, and develop a high-performing culinary and stewarding team.
• Build a culture of accountability, pride, teamwork, safety, and continuous improvement.
• Create clear station expectations and cross-training plans to strengthen bench depth and execution reliability.
• Manage performance including feedback, corrective action, and recognition in accordance with policy and applicable laws.

Safety, Sanitation & Compliance

• Maintain full compliance with local health codes , food safety standards, and company policies including sanitation and HACCP practices.
• Drive outcomes that support strong inspection and audit performance
• Ensure proper labeling, dating, storage, temperature logs, and safe food handling across all kitchen and storage areas.
• Champion workplace safety, accident prevention, and safe equipment use; report and correct hazards immediately.

Equipment, Maintenance & Facility Partnership

• Ensure cleanliness, organization, and operational readiness of all kitchen areas and equipment.
• Partner with Facility Maintenance and F&B leadership to manage preventative maintenance programs and respond to equipment needs quickly.
• Maintain standards for BOH readiness including opening/closing procedures, deep cleaning schedules, and stewarding performance.

Collaboration, Client Experience & Community Presence

• Partner cross-functionally with Operations, Sales, and Event Management to anticipate needs and deliver seamless event execution.
• Communicate staffing, production levels, challenges, and solutions clearly to leadership.
• Maintain an active presence in the local culinary/hospitality community and represent the River Center through industry and community engagement.

Other

• Perform additional duties as assigned to support overall venue operations and special initiatives.

Supervisory Responsibilities

Directly supervises culinary and stewarding staff. Carries out supervisory responsibilities in accordance with company policies and applicable laws, including interviewing, hiring, training, scheduling, performance management, discipline, and issue resolution.

Qualifications

Education & Experience

• High School Diploma or GED required; culinary degree/apprenticeship certification preferred.
• 7+ years of progressive culinary experience, including senior culinary leadership in a high-volume venue environment (arena, stadium, convention center, performing arts, or large-scale catering).
• Demonstrated success managing food cost, labor, and culinary budgets