Executive Chef - Scottsdale - SkyBridge Luxury & Associates

    SkyBridge Luxury & Associates
    SkyBridge Luxury & Associates Scottsdale

    11 hours ago

    Description

    Executive Chef – Resort Culinary Leadership

    Position Overview

    The Executive Chef provides strategic and operational leadership for all culinary programming across a dynamic, multi-outlet resort environment, including restaurants, lounges, pool service, and high-volume events. This role oversees end-to-end food production, quality standards, cost management, and team development while shaping the culinary identity of the property. As a senior leader, the Executive Chef collaborates closely with operations, events, and marketing teams to deliver a cohesive and experience-driven dining program.

    Key Responsibilities

    • Lead all kitchen operations across multiple outlets and banquet functions, ensuring consistency, quality, and efficiency.
    • Recruit, mentor, and develop a high-performing culinary team, including chefs, supervisors, and line staff.
    • Establish staffing plans, scheduling, and performance standards aligned with business volume and forecasting.
    • Design and execute seasonal menus and specialty offerings that reflect current trends, regional influences, and guest preferences.
    • Partner with events and catering leadership to create customized menus for group functions, weddings, and themed experiences.
    • Monitor food cost, labor cost, and purchasing practices to meet financial goals while maintaining elevated standards.
    • Review guest feedback, operational data, and team input to continuously refine menus, service flow, and production processes.
    • Maintain strong cross-department collaboration to ensure seamless service and operational alignment.
    • Conduct regular pre-shift briefings, culinary trainings, and departmental meetings to reinforce standards and communication.
    • Oversee food safety, sanitation, and storage protocols in compliance with all local health regulations.
    • Audit inventory, storage areas, and product quality to ensure consistency and minimize waste.
    • Support annual budgeting, forecasting, and menu pricing strategies in partnership with senior leadership.
    • Provide visible leadership during peak service periods to ensure presentation, pacing, and guest satisfaction.
    • Collaborate with marketing and programming teams on culinary events, promotions, and experiential dining initiatives.
    • Perform additional leadership duties as assigned by senior management or ownership.

    Qualifications

    Education:

    High school diploma or equivalent required; formal culinary training or degree preferred.

    Experience:

    Minimum of five (5) years in progressive culinary roles, including senior leadership experience overseeing large teams and multi-outlet operations. Background in upscale or high-volume environments strongly preferred.

    Certifications:

    Food safety certification or ability to obtain required local credentials.

    Knowledge, Skills & Competencies

    • Strong expertise in menu development, culinary trends, and cost control strategies
    • Deep knowledge of global and contemporary cuisine, production systems, and kitchen operations
    • Financial acumen with the ability to interpret budgets, forecasts, and performance reports
    • Proven ability to lead large teams, set clear expectations, and drive accountability
    • Excellent communication and interpersonal skills with a guest-focused mindset
    • Ability to analyze operational data and make sound, timely decisions
    • Strong organizational skills with the ability to manage multiple priorities in a fast-paced environment
    • Hands-on leadership style with a focus on coaching, consistency, and execution
    • High standards for cleanliness, safety, and operational discipline

    Physical & Work Environment Requirements

    • Ability to stand for extended periods and work in varying temperature environments
    • Capability to lift and move products and equipment as needed
    • Dexterity to operate kitchen equipment safely and efficiently
    • Visual and sensory ability to evaluate food quality, presentation, and safety conditions

    Leadership Profile

    The ideal candidate is a collaborative, detail-oriented culinary leader who operates with professionalism, integrity, and a strong service mindset. This individual fosters a positive kitchen culture, maintains high operational standards, and brings creativity balanced with disciplined execution. A passion for guest experience, team development, and elevated resort-style dining is essential for success in this role.

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