Resort Director of Culinary

Reach Recruiting; Paradise Valley (AZ); On-site; USD 150,000 - 190,000; Full time

Benefits offered by this job

Medical, dental & vision insurance

401(k) with company match

Paid vacation and PTO

Disability coverage

Life insurance

Complimentary hotel stays

Dining, spa & retail discounts

Complimentary shift meals

Wellness programs

Leadership development

Job summary

Reach Recruiting is seeking an Executive Chef for a iconic luxury resort in the Scottsdale area. Provide strategic vision and hands-on leadership for the entire culinary operation, including restaurants, catering, banquets, in-room dining, and stewarding.

You will drive culinary excellence through innovation, cost control, and the development of high-performing teams while maintaining unmatched guest experiences in a luxury setting.

Qualifications

• Minimum 5 years of progressive culinary leadership experience in a high-end or luxury culinary environment.
• Previous hotel or resort culinary leadership experience required.
• Proven experience managing large-scale culinary operations encompassing fine dining, banquets, and in-room dining.
• Culinary Arts degree from an accredited institution required.
• Mastery of classical and modern cooking techniques.
• Strong expertise in menu development, menu engineering, and seasonal sourcing.
• Demonstrated success leading, developing, motivating, and retaining high-performing culinary teams.
• Strong financial and business acumen with experience managing food cost, labor, purchasing, inventory, budgets, and forecasting.

Responsibilities

• Provide inspired leadership and oversight of daily culinary operations across restaurants, catering, banquets, in-room dining, and stewarding.
• Ensure flawless culinary execution and a consistently elevated guest dining experience throughout the resort.
• Design, innovate, and implement seasonally driven menus influenced by current trends, guest preferences, and regional ingredients.
• Maintain uncompromising standards for food quality, presentation, safety, sanitation, and cleanliness.
• Lead strategic planning for culinary initiatives, forecasting, budget development, and labor management.
• Recruit, hire, train, coach, mentor, and develop culinary and stewarding teams.
• Build a strong culinary leadership bench through regular feedback, performance management, mentorship, and career development.
• Create a kitchen culture centered around excellence, accountability, collaboration, mutual respect, and continuous improvement.
• Manage inventory, procurement, purchasing, and vendor relationships to maintain exceptional product quality while controlling costs.
• Own culinary financial performance with responsibility for food cost, labor, payroll, forecasting, productivity, and budget administration.
• Partner closely with Food & Beverage leadership, front-of-house management, and other department heads to create a seamless resort-wide guest experience.
• Represent the culinary operation during guest-facing experiences, special events, and resort functions with warmth, professionalism, and refined hospitality.
• Maintain a highly visible and hands-on leadership presence throughout the kitchens and resort.
• Develop strong relationships with vendors and purveyors while maintaining a focus on exceptional ingredients, seasonality, quality, and value.
• Manage personnel matters effectively, including coaching, performance evaluations, conflict resolution, and disciplinary action when necessary.
• Partner with Human Resources on compensation, promotions, advancement opportunities, and culinary talent development.
• Continuously evaluate culinary systems, staffing, menus, equipment, and workflows to improve efficiency without compromising quality.
• Collaborate with resort leadership to create memorable culinary programming and experiences that differentiate the property within the luxury hospitality market.

Skills

Culinary leadership

Luxury hospitality

Menu development

Financial acumen

People leadership

Education

Culinary Arts degree

Job description

An iconic luxury resort in the Scottsdale area is seeking an accomplishedExecutive Chef to provide strategic vision and hands-on leadership for its entire culinary operation.

Our client is a nationally recognized luxury hospitality destination known for creating highly personalized guest experiences in an extraordinary resort setting. The property combines elevated dining, luxury accommodations, wellness, events, and thoughtful hospitality to create an experience that attracts both discerning local guests and travelers from around the world.

The Executive Chef will serve as the senior culinary leader for the resort, overseeing all culinary operations including restaurants, catering, banquets, in-room dining, and stewarding. This individual will be responsible for driving culinary excellence through innovation, operational efficiency, financial stewardship, and the development of high-performing teams.

We're seeking a sophisticated culinary leader who combines exceptional technical ability with strong business acumen and an authentic passion for hospitality. This person should be equally comfortable developing a seasonally driven menu, mentoring the next generation of culinary leaders, analyzing food and labor costs, collaborating with executive leadership, and maintaining a visible presence during demanding services and high-profile events.

The Executive Chef will have the opportunity to shape the culinary direction of the resort while fostering a culture built around creativity, craftsmanship, accountability, collaboration, and continuous growth.

Strong culinary credentials are essential—but the ability to inspire people, create meaningful guest experiences, and consistently deliver at the standards of luxury hospitality is what will truly define success in this role.

• Comprehensive medical, dental, and vision insurance
• 401(k) retirement plan with company match
• Paid vacation and PTO
• Short- and long-term disability coverage
• Life insurance
• Complimentary and discounted hotel stays
• Discounts on dining, spa, and retail experiences
• Complimentary shift meals
• Wellness classes and programs
• Leadership development and professional growth opportunities

Day in the Life:

• Provide inspired leadership and oversight of daily culinary operations across restaurants, catering, banquets, in-room dining, and stewarding
• Ensure flawless culinary execution and a consistently elevated guest dining experience throughout the resort
• Design, innovate, and implement seasonally driven menus influenced by current trends, guest preferences, and regional ingredients
• Maintain uncompromising standards for food quality, presentation, safety, sanitation, and cleanliness
• Lead strategic planning for culinary initiatives, forecasting, budget development, and labor management
• Recruit, hire, train, coach, mentor, and develop culinary and stewarding teams
• Build a strong culinary leadership bench through regular feedback, performance management, mentorship, and career development
• Create a kitchen culture centered around excellence, accountability, collaboration, mutual respect, and continuous improvement
• Manage inventory, procurement, purchasing, and vendor relationships to maintain exceptional product quality while controlling costs
• Own culinary financial performance with responsibility for food cost, labor, payroll, forecasting, productivity, and budget administration
• Partner closely with Food & Beverage leadership, front-of-house management, and other department heads to create a seamless resort-wide guest experience
• Represent the culinary operation during guest-facing experiences, special events, and resort functions with warmth, professionalism, and refined hospitality
• Maintain a highly visible and hands-on leadership presence throughout the kitchens and resort
• Develop strong relationships with vendors and purveyors while maintaining a focus on exceptional ingredients, seasonality, quality, and value
• Manage personnel matters effectively, including coaching, performance evaluations, conflict resolution, and disciplinary action when necessary
• Partner with Human Resources on compensation, promotions, advancement opportunities, and culinary talent development
• Continuously evaluate culinary systems, staffing, menus, equipment, and workflows to improve efficiency without compromising quality
• Collaborate with resort leadership to create memorable culinary programming and experiences that differentiate the property within the luxury hospitality market

Requirements:

• Minimum 5 years of progressive culinary leadership experience in a high-end or luxury culinary environment
• Previous hotel or resort culinary leadership experience required
• Proven experience managing large-scale culinary operations encompassing fine dining, banquets, and in-room dining
• Culinary Arts degree from an accredited institution required
• Valid Food Handler's Certification, ServSafe certification, or equivalent
• Mastery of classical and modern cooking techniques
• Strong expertise in menu development, menu engineering, and seasonal sourcing
• Demonstrated success leading, developing, motivating, and retaining high-performing culinary teams
• Strong financial and business acumen with experience managing food cost, labor, payroll, purchasing, inventory, budgets, and forecasting
• Ability to analyze financial and operational reports and translate findings into actionable improvements
• Exceptional organizational skills with the ability to manage multiple culinary outlets and priorities simultaneously
• Detail-oriented approach with an uncompromising commitment to food quality, consistency, and presentation
• Exceptional interpersonal and communication skills with the ability to collaborate effectively with culinary teams, front-of-house leaders, and executive leadership
• Polished, professional leadership presence appropriate for a luxury hospitality environment
• Ability to remain composed, organized, and solutions-oriented in a fast-paced, high-expectation operation
• Flexible availability including nights, weekends, holidays, and peak resort periods
• Ability to stand for extended periods, work in a fast-paced kitchen environment, and lift up to 75 pounds