Job Description

Executive Chef   Luxury Resort | Scottsdale, AZ

About the Role

Our client, a distinguished luxury resort in Scottsdale, Arizona, is seeking a dynamic and creative Executive Chef to lead their culinary program.

The Executive Chef will design and deliver menus that reflect seasonal, locally sourced ingredients, while maintaining high standards of consistency and culinary excellence. This leader will oversee all kitchen and stewarding operations, manage budgets and inventory, and partner closely with resort leadership and event teams to craft tailored culinary experiences for a wide range of occasions and guest preferences.

Responsibilities

• Conceptualize and execute creative, guest-forward menus that reflect the resort's brand identity and commitment to locally inspired cuisine
• Lead, develop, and inspire a high-performing culinary and stewarding team, fostering a culture of excellence, collaboration, and continuous growth
• Oversee all kitchen operations, including inventory management, cost controls, supplier partnerships, and budget adherence
• Ensure full compliance with health, safety, and sanitation standards across all culinary operations
• Partner with resort leadership and event coordinators to design and deliver customized culinary experiences for special events, banquets, and daily dining outlets

Requirements

• Significant experience in a senior culinary leadership role within an upscale, high-volume hospitality environment
• Formal culinary training or equivalent hands-on professional development
• Solid understanding of kitchen management principles and food safety regulations
• Proven track record in budget management, cost control, and operational efficiency
• Strong leadership presence with the ability to motivate and manage a diverse team

Preferred Qualifications

• Background in luxury resort or hotel culinary operations
• Knowledge of regional and international cuisines with a focus on farm-to-table and sustainable sourcing practices
• Food safety certification, such as ServSafe or equivalent
• Experience with culinary or inventory management software
• Familiarity with menu engineering and nutritional considerations
• Must be legally authorized to work in the US

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