Executive Sous Chef: Lead Kitchen, Menus & Banquets

THE SCOTTSDALE RESORT & SPA; Scottsdale (AZ); On-site; USD 90,000 - 130,000; Full time

Job summary

The Scottsdale Resort & Spa in Scottsdale, AZ, seeks an Executive Chef to serve as second-in-command of the culinary operation. You will direct daily kitchen activity across outlets, banquets, and in-room dining, upholding food quality, safety, and cost standards.

You will lead, train, and develop the culinary team, participate in menu development, manage costs, and coordinate with events to deliver exceptional guest experiences.

Qualifications

• Minimum 5 years of progressive culinary experience with 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.

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.

Skills

Leadership

Communication

Food safety knowledge

Budgeting

Staff development

Education

Culinary degree or equivalent

Tools

Scheduling software

Inventory systems

Job description

The Scottsdale Resort & Spa in Scottsdale, AZ, seeks an Executive Chef to serve as second-in-command of the culinary operation. You will direct daily kitchen activity across outlets, banquets, and in-room dining, upholding food quality, safety, and cost standards.

You will lead, train, and develop the culinary team, participate in menu development, manage costs, and coordinate with events to deliver exceptional guest experiences.