Regional Executive Chef

Gecko Hospitality - Don Hutcheson; Phoenix (AZ); On-site; USD 95,000 - 105,000; Full time

Benefits offered by this job

Competitive salary

Exposure across multiple locations

Leadership collaboration with senior餐?

Job summary

Gecko Hospitality seeks a Regional Executive Chef to lead daily culinary operations across multiple Phoenix locations, ensuring quality and adherence to standards. You will coach kitchen leaders, drive cost controls, and develop menus to meet guest expectations.

The role requires 8+ years of leadership in fine dining or high-volume settings, strong English communication, and willingness to travel between sites for ongoing oversight.

Qualifications

• Minimum of 8 years of progressive culinary leadership experience, including an Executive Chef or similar leadership role in fine dining or high-volume ops.
• Experience overseeing culinary operations across multiple locations with development, quality, and financial performance.
• Culinary degree or formal training; equivalent professional experience considered.
• Must possess and maintain all applicable food safety certifications as required by state and local regulations.
• Extensive knowledge of culinary techniques, flavor profiles, and menu execution across cuisines.
• Strong leadership and coaching abilities to manage kitchen teams across locations.
• Proficiency in food and labor cost management, budgeting, inventory control, and waste reduction.
• Excellent communication; English proficiency required; bilingual Spanish preferred.
• Ability to travel regularly between locations and maintain a flexible schedule.

Responsibilities

• Oversee daily culinary operations across assigned locations, ensuring consistency, efficiency, and adherence to company standards.
• Provide direct leadership, coaching, and development to kitchen management and culinary teams.
• Monitor kitchen performance, food quality, preparation techniques, portioning, and presentation for consistent execution.
• Partner with kitchen leadership to optimize staffing, scheduling, labor productivity, and efficiency.
• Collaborate with the Director of Culinary Operations to manage food costs, labor expenses, and inventory.
• Oversee inventory management, ordering, waste reduction, and adherence to purchasing procedures.
• Partner on menu development, seasonal offerings, and culinary innovation.
• Conduct regular kitchen visits and evaluations to identify opportunities for improvement and provide hands-on support.
• Ensure compliance with food safety, sanitation, health, and safety regulations.
• Support training and performance management of kitchen staff; reinforce standards.
• Collaborate with FOH leadership to improve service execution and guest satisfaction.
• Address escalated concerns regarding food quality and operations.
• Monitor equipment and readiness; coordinate corrective actions as needed.

Skills

Executive leadership

Multi-location ops

Team development

Food safety

Budgeting

Menu development

English fluency

Spanish preferred

Operational excellence

Staff coaching

Education

Culinary degree

Food safety certifications

Job description

Job Title: Regional Executive Chef

Concept Type: Upscale Dining Restaurant

Location: Phoenix, AZ

Salary: $95,000 - $105,000 per year

Step into a culinary leadership role with a hospitality group built on bold concepts, high-volume execution, and a reputation for elevating the guest experience across every location it touches. This organization has built its name on culinary excellence, operational discipline, and a culture that rewards leaders who know how to run a tight kitchen without losing the craft. Teams here are given the tools, trust, and support to perform at a high level, and leadership is expected to set the standard, not just maintain it. If you thrive in fast-paced, high-volume environments and want your influence felt across multiple kitchens rather than just one, this is where that ambition belongs.

Job Qualifications:

• Minimum of 8 years of progressive culinary leadership experience, including experience as an Executive Chef or in a comparable leadership role, preferably within fine dining or high-volume restaurant operations.
• Demonstrated experience overseeing culinary operations across multiple restaurant locations, including kitchen team development, food quality, operational consistency, and financial performance.
• Culinary degree or formal culinary training preferred; equivalent professional experience will be considered.
• Must possess and maintain all applicable food safety and food manager certifications as required by state and local regulations.
• Extensive knowledge of culinary techniques, food preparation methods, flavor profiles, and menu execution across various cuisines.
• Strong leadership and coaching abilities to manage, motivate, and develop kitchen management teams across multiple locations.
• Proficiency in food and labor cost management, budgeting, inventory control, and waste reduction.
• Comprehensive knowledge of food safety regulations, sanitation requirements, and workplace safety practices.
• Excellent communication and interpersonal skills; English proficiency required, bilingual Spanish preferred.
• Ability to travel regularly between assigned restaurant locations and maintain a flexible schedule, including evenings, weekends, and holidays.

Job Responsibilities:

As the Regional Executive Chef in Phoenix, AZ, you will:

• Oversee daily culinary operations across assigned restaurant locations, ensuring consistency, efficiency, and adherence to company standards.
• Provide direct leadership, coaching, and development to kitchen management and culinary teams across all assigned locations.
• Monitor kitchen performance, food quality, preparation techniques, portioning, and presentation to ensure consistent execution.
• Partner with kitchen leadership to optimize staffing, scheduling, labor productivity, and operational efficiency.
• Collaborate with the Director of Culinary Operations to manage food costs, labor expenses, inventory, and other controllable expenses.
• Oversee inventory management, ordering practices, food waste reduction, and adherence to established purchasing procedures.
• Partner on menu development, seasonal offerings, recipe improvements, and culinary innovation.
• Conduct regular kitchen visits and operational evaluations to identify opportunities for improvement and provide hands‑on support.
• Ensure compliance with applicable food safety, sanitation, health, and workplace safety regulations.
• Support the training, development, and performance management of kitchen employees, reinforcing accountability and standards.
• Collaborate with restaurant and front-of-house leadership to improve service execution and guest satisfaction.
• Address and resolve escalated concerns involving food quality, kitchen operations, and team performance.
• Monitor kitchen equipment conditions and operational readiness, coordinating corrective action as necessary.

Company Benefits:

• Competitive salary with performance-driven leadership opportunity.
• Exposure and influence across multiple high-volume restaurant locations.
• Collaborative partnership with senior culinary leadership on menu development and strategic initiatives.
• A culture built on accountability, consistency, and operational excellence.

This Regional Executive Chef opening in Phoenix, AZ, is built for a leader who wants more than one kitchen to call their own. If you have the experience to run multiple locations with consistency and the leadership presence to develop strong kitchen teams, this Regional Executive Chef role in Phoenix, AZ, is where that experience pays off.