Executive Sous Chef

The Scottsdale Resort and Spa, Curio Collection by Hilton; Scottsdale (AZ); On-site; USD 90,000 - 120,000; Full time

Job summary

The Scottsdale Resort & Spa, Curio Collection by Hilton in Scottsdale, AZ is seeking an accomplished culinary leader to serve as second-in-command of the hotel’s culinary operation. You will direct daily kitchen activity across all outlets, banquets, and in-room dining, uphold quality, safety, and cost standards, and step in as Executive Chef when needed.

This role emphasizes team development, menu input, vendor coordination, and seamless execution of high-volume events while maintaining the

Qualifications

• Minimum 5 years of progressive culinary experience with leadership roles.
• Culinary degree or equivalent professional experience preferred.
• Working knowledge of food cost control, inventory systems, and scheduling software.
• Demonstrated leadership, communication, and organizational skills.
• Current Arizona food handler card; ServSafe or equivalent certification.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Oversee daily production, preparation, and presentation across all culinary outlets and banquet events.
• Schedule, supervise, coach, and evaluate culinary staff; participate in hiring and performance reviews.
• Assist in menu development, recipe standardization, and seasonal menu changes.
• Manage food cost, labor cost, ordering, receiving, inventory, and waste control within budget.
• Enforce sanitation, food safety, allergen, and health code requirements.
• Maintain kitchen equipment and cleanliness standards; coordinate repairs with Engineering.
• Coordinate with Banquets, Catering, and Restaurant management on event orders.
• Build and maintain vendor relationships; evaluate product quality and pricing.
• Conduct pre-shift meetings and ongoing training on technique, safety, and service standards.
• Respond to guest feedback and resolve culinary concerns promptly.

Skills

Culinary leadership

Kitchen management

Staff training

Food cost control

Menu development

Safety compliance

Education

Culinary degree

Tools

Scheduling software

Inventory systems

Job description

POSITION SUMMARY

Serves as second-in-command of the culinary operation. Directs daily kitchen activity across all outlets, banquets, and in-room dining; maintains food quality, safety, and cost standards; and leads, trains, and develops the culinary team. Acts as Executive Chef in their absence.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Oversee daily production, preparation, and presentation across all culinary outlets and banquet events
• Schedule, supervise, coach, and evaluate culinary staff; participate in hiring, discipline, and performance reviews
• Assist in menu development, recipe standardization, and seasonal menu changes
• Manage food cost, labor cost, ordering, receiving, inventory, and waste control within budget
• Enforce sanitation, food safety, allergen, and Maricopa County health code requirements
• Maintain kitchen equipment and cleanliness standards; coordinate repairs with Engineering
• Coordinate with Banquets, Catering, and Restaurant management on event orders and guest requests
• Build and maintain vendor relationships; evaluate product quality and pricing
• Conduct pre-shift meetings and ongoing training on technique, safety, and service standards
• Respond to guest feedback and resolve culinary concerns promptly

QUALIFICATIONS

• Minimum 5 years of progressive culinary experience, including 2+ years in a sous chef or supervisory role in a luxury hotel, resort, or high-volume setting
• Culinary degree or equivalent professional experience preferred
• Working knowledge of food cost control, inventory systems, and scheduling software
• Demonstrated leadership, communication, and organizational skills
• Current Arizona food handler card; food protection manager certification (ServSafe or equivalent)
• Flexibility to work evenings, weekends, and holidays

PHYSICAL REQUIREMENTS

Ability to stand and walk for extended periods; lift and carry up to 50 lbs; work in hot, cold, and wet kitchen environments; use knives and commercial kitchen equipment safely.

This description outlines the general nature of the work and is not an exhaustive list of duties. Duties may be adjusted as business needs change. The Scottsdale Resort & Spa is an equal opportunity employer; reasonable accommodations are available upon request.

Source: Driftwood Hospitality