Executive chef jobs in Arizona

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef serves as the top culinary leader at Footprint Center, the premier downtown Phoenix arena that is home to the NBA Phoenix Suns, WNBA Phoenix Mercury, and a high-volume calendar of concerts, special events, and large-scale productions. This role is responsible for the overall leadership, strategic direction, and operational oversight of the entire culinary department, ensuring seamless execution of all food and beverage services across multiple premium clubs, suites, concessions, and back-of-house operations for professional sports and entertainment events. Reporting directly to the Senior Executive Chef, the Executive Chef is accountable for setting the culinary vision, driving menu innovation, upholding safety and sanitation standards, and leading a team of 35+ full-time and part-time culinary professionals. This role requires exceptional culinary acumen, strong leadership, cost management expertise, and a commitment to operational excellence in a fast-paced, guest-focused environment. The Executive Chef must be available to work an event-driven schedule, including evenings, weekends, and holidays. The Executive Chef must be available to work a variable event-driven schedule which includes evenings, weekends, and holidays. This role pays an annual salary of $115,000-$130,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays) This position will remain open until November 21, 2025. About the Venue Mortgage Matchup Center is in the heart of downtown Phoenix, home to the Phoenix Suns and Mercury professional basketball teams and a variety of special events and concerts tear round-making it the preeminent destination for sports and entertainment in the southwest. Responsibilities Key Responsibilities: Culinary Leadership & Operations Serve as the senior culinary leader responsible for all food preparation, presentation, quality, and consistency across all events and outlets within Footprint Center. Develop, manage, and execute high-volume menus for NBA and WNBA games, concerts, VIP suites, clubs, staff meals, and catered events, with a focus on innovation, fan experience, and operational feasibility. Ensure seamless culinary execution for a year-round calendar of events, including 80+ home games, national concerts, corporate events, and back-of-house player dining experiences. Team Management & Development Lead, mentor, and manage a team of over 35 culinary professionals, including sous chefs, line cooks, prep cooks, and utility staff. Oversee staffing, hiring, onboarding, scheduling, performance evaluations, and professional development of the culinary team. Foster a positive kitchen culture that emphasizes accountability, empowerment, continuous learning, and high performance. Financial & Cost Control Develop and maintain food cost targets and labor budgets in collaboration with the Sr. Executive Chef and Director of F&B. Ensure adherence to budgeted food cost percentages through effective inventory management, portion control, waste reduction, and purchasing practices. Monitor payroll, approve timesheets, and optimize labor deployment based on event volume. Menu Development & Quality Assurance Create and implement seasonal and event-specific menus that reflect the culinary brand of the arena while meeting diverse guest expectations, dietary needs, and brand partnerships. Ensure all food is prepared and served in accordance with Oak View Group's quality, safety, and brand standards. Conduct regular kitchen walk-throughs and tastings to uphold presentation, taste, and consistency. Compliance & Safety Enforce all local, state, and federal food safety and sanitation standards. Maintain accurate kitchen records including food safety logs, inventory sheets, and production reports. Ensure cleanliness and safe use of all kitchen equipment and facilities. Event Execution & Client Interaction Collaborate with the Events, Premium, and Concessions teams to plan, execute, and elevate the culinary experience for VIP clients, team personnel, artists, and sponsors. Provide on-site leadership during high-profile events and adjust operations in real time to meet service demands. Qualifications Minimum 5+ years experience as an Executive Chef or senior culinary leader in a high-volume sports, arena, or hotel/event venue setting. Proven success managing a large culinary team in a union or non-union environment. Strong understanding of inventory, food costing, labor controls, and P&L accountability. Creative and strategic thinker with the ability to develop compelling menus for a variety of audiences (fans, premium guests, athletes, artists, staff). Proficient in Microsoft Office Suite (Word, Excel, Outlook) and event-based culinary software systems. Certified Food Manager (ServSafe or equivalent); knowledge of HACCP and OSHA guidelines. Strong communication and interpersonal skills; ability to lead, motivate, and hold team members accountable. Must be highly organized, adaptable, and able to perform under pressure in a dynamic, fast-paced environment. Ability to work a flexible, event-based schedule, including nights, weekends, and holidays as needed. This is a high-impact leadership role ideal for a chef who thrives on delivering excellence at scale and is excited to shape the culinary identity of a nationally recognized sports and entertainment venue. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. What We Expect: Description & Necessary Qualifications The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified. Duties & Responsibilities Kitchen Operations Oversight. Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback Maintain the highest level of safety, security, sanitation, and cleanliness of facility "Inspire, Inspect, and Inform" restaurant personnel on a daily basis Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures. Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff. Understand how to use basic computer applications and POS systems. Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. General Executive Management Develop culinary manager team to develop people and manage systems. Give Chef's meaningful and challenging work assignments. Conduct quarterly management evaluations to track improvement of fundamental skills. Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations. Hire great talent and terminate any member of the staff on an as needed basis. Develop plans for continuous improvement in the restaurant's service levels. Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel. Must firmly confront poor performance while also recognizing and rewarding good performance. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Implement efficient and productive systems/processes in all departments (staffing levels, etc.). Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards. Financial and P&L Adherence Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs). Accurately process and submit. Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets. Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion. Seek better efficiency and productivity. Hold all Department Managers accountable for costs and budgets. Standards & Safety Compliance Must have thorough understanding of Arizona labor and hiring laws. Must follow in-house safety program and conduct monthly in-house health inspections. Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines. Commit to source locally when possible and cultivate diversity in the kitchen. Ideal Candidate Will Have: Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment. Minimum of 12+ years cooking experience ServeSafe Certified Ability to work on your feet for extended hours. Strong organizational and time management skills with a particular attention to detail. Strong knife skills. Creativity and idea generator and executer. Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays. Strong food and beverage knowledge. Strong organizational and time management skills with a particular attention to detail. We Offer: $100-$120K Annual Salary + 20% Quarterly Bonus 401K Retirement Savings Medical/Dental/Vision Insurance Employee Dining Benefits Free meal per shift Growth & Development Opportunities

Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Job Description Pay Grade: 14 Salary: $90,000 - $95,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1471555 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Title: Executive Chef (Promotion Potential) We are seeking an eager, creative, and driven Executive Chef or Executive Sous Chef to join our team at a thriving neighborhood restaurant. This is an exciting opportunity for an up-and-coming chef with leadership potential and a passion for culinary excellence. Key Responsibilities: Oversee kitchen operations and lead a team to create innovative, high-quality dishes. Ensure the consistent preparation and presentation of all food items. Maintain a clean, organized, and efficient kitchen environment. Manage inventory, ordering, and cost control to meet food cost goals. Cultivate a positive, drama-free work atmosphere with strong communication and follow-up. Collaborate with ownership to ensure menu items align with the restaurant's vision and culture. Qualifications: Eagerness to grow with potential for promotion. Creative, detail-oriented, and driven with a commitment to excellence. Strong leadership with good follow-through and a hands-on approach. Professional, with a commitment to maintaining a positive environment. Compensation & Benefits: Base salary: $65K-$90K, plus bonus potential. Health insurance. Paid Time Off (PTO). Opportunity for promotion and career growth. Vibrant company culture and a supportive team environment. Location: One location with 115 seats and $4M in revenue. This is the perfect opportunity for someone ready to step into an exciting new role and make a lasting impact at a beloved neighborhood restaurant.

Job DescriptionBenefits: Employee discounts Opportunity for advancement Training & development Competitive salary Health insurance Department: Culinary / BOH Operations Reports To: Director of Operations/Ownership Location: Clive Collective - Assigned Location Pay: $80k + Benefits This role will be located at one of Clive Collective's Concepts in North Scottsdale. Modern Italian Steakhouse |or| Asian-American Fusion Restaurant & Sushi. Job Summary The Executive Chef is the senior culinary leader responsible for overseeing all kitchen operations, culinary execution, and food-related standards at a Clive Collective restaurant. This role requires a creative yet disciplined leader who can balance culinary excellence with cost control, consistency, team development, and operational efficiency. The Executive Chef will set the culinary tone for the restaurant while aligning with Clive Collectives brand identity, financial goals, and guest experience standards. Core Responsibilities Culinary Leadership & Vision Establish and maintain culinary standards that reflect the brand and concept Develop, test, and implement seasonal menus and features Maintain recipe accuracy, presentation standards, and flavor consistency Work in collaboration with Ownership and Operations on concept evolution Ensure every dish meets Clive Collective quality expectations Kitchen Operations & Execution Oversee daily BOH operations: prep, line, expo, and sanitation Create and manage prep systems, station organization, and kitchen flow Ensure adherence to health department and safety regulations Monitor food handling, storage, rotation, and labeling standards Maintain accurate recipe costing and portion control Oversee equipment care, maintenance, and cleanliness Financial & Inventory Management Manage food cost, waste, ordering, and inventory accuracy Develop and maintain par levels for all food items Schedule BOH labor in alignment with business levels Monitor usage, spoilage, and overproduction Collaborate on budgeting, forecasting, and reporting Team Leadership & Development Hire, train, develop, and retain BOH team members Conduct performance reviews and coaching sessions Implement consistent training standards for all BOH positions Brand Representation & Standards Act as an ambassador of the culinary brand internally and externally Support marketing initiatives, tastings, events, and partnerships Required Qualifications 35+ years as a Chef in a high-volume, full-service restaurant Strong leadership and staff development experience Solid understanding of food costing and inventory management Proven ability to build, lead, and retain a high-performing BOH team Experience with seasonal menu development Knowledge of health and food safety regulations Schedule & Work Environment Full-time, on-site, flexible schedule including nights, weekends, and holidays Hands-on leadership role in a fast-paced environment May require travel to support additional Clive Collective locations or openings

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview Oak View Group is seeking an Executive Sous Chef - Concessions to oversee culinary operations for the Mortgage Matchup Center. This role manages the FanDuel Restaurant, all concessions outlets, value menu programming, and fan-favorite events throughout the season. The position requires strong leadership, culinary expertise, and guest engagement to deliver an exceptional food & beverage experience at every event. This role pays an annual salary of $65,000-$75,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Lead all back-of-house concessions operations, including FanDuel Restaurant and multiple concession stands. Create and manage menus for value-driven offerings, fan-favorite items, and seasonal promotions. Supervise, train, and mentor culinary staff to exceed company standards. Ensure food quality, portion consistency, and presentation in a high-volume environment. Maintain compliance with sanitation, safety, and health regulations. Partner with front-of-house and leadership teams to enhance guest satisfaction and service standards. Manage ordering, inventory, food costs, and labor efficiencies. Act as a visible leader during events, engaging with guests and staff to ensure premium service delivery. Qualifications 3-5+ years of progressive culinary leadership experience; concessions or sports venue experience strongly preferred. Knowledge of American grill, Mexican/Sonoran, and fan-favorite concessions cuisine. Proven success managing large culinary teams in fast-paced, high-volume settings. Excellent communication and leadership skills, with the ability to engage staff and customers. Food safety and sanitation knowledge; ServSafe certification preferred. Flexibility to work evenings, weekends, and event schedules. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Join One of the Top Country Clubs in North America; Desert Mountain Club is Hiring a Sous Chef! Are you a driven culinary professional ready to elevate your career under the mentorship of Maitre Cuisinier de France, Chef Bertrand Bouquin? Desert Mountain Club renowned as one of the top 10 private country clubs in the U.S. is seeking a Sous Chef to join our elite culinary team. In this role, under the direction of the Chef de Cuisine, you will be responsible for overseeing all culinary operations of the outlet to include dining services, events, and catering. Lead and develop the culinary and stewarding staff ensuring a positive, energized culture for our team members. The ideal candidate will be driven, professional, and a team player seeking an environment that fosters a culture of education and respect. At least 5 years experience in a full service, fast-paced restaurant. Must have a minimum of 2 years experience in a kitchen leadership role and a background in Steakhouse/Fine Dinning. Prior upscale restaurant and golf / country club experience is a plus. Must have a valid driver's license with no traffic violations within the last 3 years. Specializing in steak and seafood, the warm and rustic Apache Steakhouse restaurant offers our members exquisitely prepared meals or after-round cocktails with exclusive views of Apache Peak Village. The venue also features a lively piano bar and lounge with nightly entertainment. Hours of Operation: Lunch - 11 a.m. Dinner - 4:30-9 p.m. BENEFITS Join a top 10, 5-Star Platinum Club of America and be a part of an exciting, challenging, and rewarding experience PLUS enjoy excellent benefits: Competitive pay Time Off - PTO and Sick Pay Annual Education Scholarship Professional Development Scholarship Tuition Reimbursement Mentorship Program Internships Medical, dental, and vision coverage Medical FSA and Dependent Care FSA FREE onsite medical clinic to all employees & their dependents FREE employee meals during shifts or meal stipend FREE golf and tennis Rosetta Stone Matching Retirement 401K Plan Retail discounts Pet insurance Employee uniforms provided We believe our teammates are our greatest asset and are committed to fostering a culture of care, respect, and positivity with a sincere focus on the safety, health, and professional growth of every teammate. If you're looking to join an incredible team, then Desert Mountain is the place for you! JOB DETAILS Responsibilities: Supervise, train, and coach a staff of culinarians and stewards ensuring all procedures are completed to department standards. Develop and embrace a positive, professional and energized culture for the employees that is focused on creating special and memorable experiences for members and guests. Assign and coordinate daily production and prep work for culinary staff to complete along with daily and weekly cleaning checklists for cooks and stewards. Maintain a strong emphasis on food quality and presentation ensuring consistency of all food items in accordance to the outlet's recipes, portioning, cooking techniques, and presentation standards. Oversee the execution of events with the assistance of the banquets and catering team. Build and maintain great relationships with members through table touches during service, meetings to discuss special events, and acknowledging them across property through name recognition. Oversee employee meal program, ensuring appealing, healthful and abundant foods are provided for employees. Monitor performance of assigned staff and ensure that all procedures are completed to department standards. Ensure fair and consistent departmental rules and practice. Assist Chef de Cuisine with scheduling kitchen staff and be sure staff follows schedule accordingly. Conduct daily line-ups and monthly meetings and attend all scheduled meetings. Assist Chef de Cuisine in costing, plating guides and menu descriptions for all menu items. Assist Chef de Cuisine with monthly inventory. Assist the Executive Steward with all equipment needs, storage and proper care. Conduct safety training classes in conjunction with the safety team on lifting, emergency procedures, proper knife handling, and so on. Ensure that all employees are aware of the safe operation of all kitchen equipment, cleaning procedures, and the location of the MSDS book. Direct and establish daily operational procedures for employees in their daily responsibilities. Ensure consistency of products, both quality and quantity, follow recipes to ensure profit margins Check all coolers and refrigerators on a daily basis for proper product rotation to avoid spoilage of products and over/under ordering. Assist in the daily productivity/operation of the restaurant. Work closely with the Chef de Cuisine on menu development, portion control, and costing. Assume responsibility for kitchen in absence of the Chef de Cuisine. Maintain cleanliness, maintenance of equipment, and a safe working environment following DMC and Arizona Health Department policies. Maintain knowledge on food trends and diets, educate staff, and execute according to the specifications. Inspect the cleanliness, sanitation, organization, and working condition of the service areas and workstations including all tools, equipment and supplies. Other duties as assigned by Chef de Cuisine and / or Director of Culinary. Physical Requirements & Working Conditions: Required to work days, nights, weekends, and holidays. Required to be on feet for long periods of time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. OUR COMPANY Desert Mountain Club is one of the finest private residential communities in the world featuring world-class golf, indulgent amenities, and curated experiences. It is a private country club open to on and offsite property residents located in the elevated foothills of the beautiful Sonoran Desert in North Scottsdale, Arizona. The club spans across 8,000 acres featuring: Seven signature golf courses ( six of which are Jack Nicklaus & a par 54 championship course ) Seven distinctive clubhouses - each with its own unique restaurant plus banquets An award-winning spa and fitness center Spectacular swim and tennis facility Dozens of hiking and biking trails Keywords: (Sous Chef, Chef, Sous Chef, Culinary, Culinarian, Culinary Arts, Cook, Cooks, Food and Beverage, Kitchen, Recipes, portioning, cooking techniques F&B, Restaurant, Cafe, Hospitality, Hotel, Resort, Golf, Golf Club, Country Club, Fine Dinning, Restaurant, Steakhouse, Steak, Seafood, Opportunities, Opportunity, Culinary Opportunity, Career, Careers, Jobs, job, Employment, Arizona, Scottsdale, North Scottsdale, Carefree, Cave Creek, Phoenix, North Phoenix, Arizona, Southwest)

Job Details 555 W MIDDLE VERDE RD - CAMP VERDE, AZ Full Time 2 Year Degree $90000.00 Salary/year Any Restaurant - Food ServiceJob Posting Date(s) 10/08/2025Description Manages all food preparation in all CCCH venues ensuring superior quality, safety, and service standards are met or exceeded. ESSENTIAL DUTIES: Specific areas of responsibility including, but not limited to: Responsible for staff selection training, supervision, coaching, evaluating, and delegating work assignments in accord with CCCH policies, procedures, and philosophies. Plan menus and food production in all venues ensuring specifications in recipes and food apportionment are met. Assist Director of Hospitality in staff planning and schedules, events planning, menu planning, labor and food costs, and staff concerns. Monitor, facilitate, and participate in all compliance and safety training to ensure adherence with all CCCH policies and procedures, and governing agencies regulations related to food safety, storage, preparation, and facilities cleanliness. Review and analyze inventory of supplies and equipment and recommend or approve purchases to replace, restock or improve food offerings and kitchen preparedness. Inspect food preparation processes and areas to ensure the highest standards of quality and cleanliness are observed. Propose menus and oversee preparation of food for special events. Train and mentor culinary staff to encourage internal promotions and advancement Perform other duties as assigned. Qualifications QUALIFICATIONS Opportunities for Internships, Apprenticeships, and Coordinated Work Study programs may be available in lieu of formal education and work experience requirements for this position for enrolled members of the Yavapai-Apache Nation. Required Education: HS DIPLOMA/2YR DEGREE Preferred Education: N/A Work Experience: Minimum of 3 years' experience as a chef in a full-service restaurant or hotel, and/or an establishment with multi venues required. Expertise in fine dining . Banquet catering and buffet presentation, preferred. Knowledge, Skills, and Abilities: N/A Experience developing and refining “signature” dishes preferred. Must be computer literate with Microsoft Office products. Must possess strong interpersonal and communication skills. Must be proficient (read, write, speak) English. Professional Licenses & Certifications Requirements: Required to have or obtain food handlers and alcohol service certifications. Culinary certifications, preferred. Must be 18+ years old and be available for all shifts, including weekends and holidays. Must be eligible to work in the U.S. and pass a drug test and background check for an AZ Gaming License. Must adhere to all Cliff Castle Casino Hotel policies and procedures. Must be committed to providing exceptional guest service through a welcoming, friendly, and professional environment. Aim to exceed guest expectations with attentive, personalized service and prompt responses and resolution.

Property Description The Camby, Autograph Collection is a boutique luxury hotel located in the heart of Phoenix, Arizona, offering a distinctive and vibrant work environment for those seeking an exciting career in hospitality. As a job applicant, joining the team at The Camby means being part of a unique property known for its upscale design, exceptional service, and dynamic atmosphere. The hotel offers a range of employment opportunities, from guest services to food and beverage, events, and more, providing a diverse and rewarding career path. The Camby is committed to creating a culture that values creativity, innovation, and outstanding guest experiences. Employees can expect to work in a stylish and modern environment, where they can showcase their skills, grow their career, and be part of a team that delivers memorable experiences to guests. Joining the team at The Camby presents a unique opportunity to be part of a one-of-a-kind hotel that is at the forefront of Phoenix's hospitality scene. Overview We are seeking an exceptional Executive Sous Chef to lead our culinary team and elevate our dining experiences to new heights. As Executive Sous Chef, you will spearhead kitchen operations, maintaining uncompromising standards of quality and consistency across our entire menu. You'll collaborate with a world-class team of culinary professionals and source premium, locally-sourced ingredients to craft extraordinary dishes. If you have a passion for creating innovative and delicious cuisine and are committed to providing outstanding guest service, we want you to join our team! Qualifications 5+ years cooking experience, with at least 2 years in a leadership role College degree or certification in culinary field/hospitality field preferred Experience in menu planning and development Strong leadership and team-building skills Excellent communication and organizational skills Ability to manage multiple priorities in a fast-paced environment Ability to understand financial goals and accomplish them Food/Beverage Service Worker Permit, where applicable Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

We are looking for a highly experienced and creative Executive Chef to join our fast-paced and growing restaurant. You must have proven success in the kitchen as a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. You will be responsible for meeting food and labor cost targets for the kitchen. You will create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing. Executive Chef Duties and Responsibilities Coordinate and direct all food preparation, from prep through service Monitor the quality of all food and beverages Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day Oversee entire kitchen staff activity and ensure efficient work Order and arrange pickup or delivery of foods for the week Oversee repairs of kitchen appliances Direct and design and plating/presentation techniques for all dishes Hire and train new kitchen staff Work efficiently to resolve any problems that arise in the kitchen Research and implement new culinary trends Maintain a clean kitchen and abide by all state food safety and sanitation laws

Job DescriptionBenefits: TipShare +$3/hr avg Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources About Us SoSoBa is a chef-driven, fast-casual ramen + craft noodle shop with a loyal following and a reputation for bold flavors, scratch cooking, and a fun, high-energy atmosphere. After establishing a strong presence in Flagstaff and Phoenix Arizona, were hiring new leadership for our Phoenix location and looking for a talented Executive Chef to lead the culinary program. We already have a strong well-knit fully staffed culinary team trained and ready for our new Executive Chef. Position Overview The Executive Chef will oversee all culinary operations at SoSoBa Phoenix, ensuring that every dish leaving the kitchen meets our standards of consistency, creativity, and quality. This leader will manage kitchen staff, drive menu innovation, maintain food and labor costs to budgeted standards. The Ideal candidate will continue to cultivate our positive, efficient, and safety-focused kitchen culture. Ordering and management software and technology makes our onboarding process for the ideal candidate organized and efficient. You will be supplied with all you need to be successful on day one in your new role with us. Key Responsibilities Lead daily back-of-house operations, ensuring smooth service and high food standards Execute and refine SoSoBas core menu while contributing seasonal specials and creative features Train, mentor, schedule, and manage BOH staff Maintain food quality, consistency, and presentation standards Manage inventory, vendor relationships, ordering, and cost control Uphold strict kitchen sanitation, safety protocols, and compliance with local health codes Collaborate with ownership and FOH leadership to drive guest satisfaction and profitability Assist with hiring, onboarding, and development of kitchen team members Ensure the kitchen operates efficiently during peak hours and under pressure Work closely with our Front of House management team on operations standards. Qualifications 35+ years of experience as an Executive Chef, Sous Chef, or Kitchen Manager in a high-volume or chef-driven concept Strong leadership and communication skills Proven track record in cost controls, ordering, and team management Knowledge of Asian cuisine, ramen/noodles, or scratch cooking preferred (but not required) Ability to thrive in a fast-paced, creative environment Commitment to consistency, cleanliness, and team culture ServSafe Food Manager Certification (or ability to obtain) What We Offer Competitive pay Weekly Tips Performance-based bonuses Opportunities for creative input and menu development Dining discounts and health benefits package Supportive ownership team and growth potential as SoSoBa grows Supportive and fully staffed kitchen crew who are all independent problem-solvers Benefits/Perks: SoSoBa provides a generous employee discount. Healthcare coverage is available. Competitive wages. Great Tips Sick Pay More great benefits will be discussed at the 90-day review.

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Why The Global Ambassador Competitive rates Benefits available when you work 32 hours per week-including medical, dental, vision and more Retirement savings program (with company match) Paid time off Be a part of a luxury property recognized for its exceptional service and unique guest experiences. Work with a dedicated team committed to redefining hospitality in Phoenix. Opportunities for career growth within an expanding, forward-thinking hospitality brand. Who We Are Hospitality refined for a global mindset. The Global Ambassador Hotel is a Michelin Key luxury destination in Phoenix, known for redefining urban hospitality. We offer a unique and sophisticated experience for our guests, combining exquisite service, luxurious amenities, and a vibrant community atmosphere. Our focus is on providing an extraordinary stay that sets new standards for luxury and service. What You'll Do The Executive Sous Chef is responsible for managing the operations in the kitchen. As the Executive Sous Chef, you will assist in the development of menus, recipes, product control, and other food quality specifications. As the Executive Sous Chef, you are always influential, ensuring the highest level of guest satisfaction through the development of on trend, authentic, and diverse cuisines. Le Âme Parisian Steakhouse Nestled in the soul of The Global Ambassador, where romantic charm meets culinary excellence, Le Âme is a Parisian steakhouse that pays homage to traditional French fare with the perfect steakhouse touch. Carefully curated by the hotel's master sommelier to complement the flavors of the dishes, the wine offering at Le Âme is true to its Parisian roots, but with reach across the globe. Who You Are 5+ years' experience in a high volume, multi-unit culinary management role Knowledge of F&B preparation techniques, health department rules and regulations An open, curious mind with a desire to deliver a tailored guest experience with a hospitality every time mindset Regularly communicates and collaborates with Culinary Partners and consultants for operational and menu changes Highly organized multitasker who thrives in a fast-paced environment Willingness to learn and accommodate changes in the industry A get-it-done approach and an entrepreneurial spirit Professional, yet comfortable with candid & open to and acting upon feedback - all with the guest and employee experience top of mind Highly responsive and collaborative, a team player who approaches work without ego Current knowledge of the latest trends and styles is a must The Global Ambassador is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is .

THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $65,000-$75,000

Job DescriptionDescription: At Hi Noon Hospitality, our kitchens are the heartbeat of the restaurant. With acclaimed locations in Arcadia, North Scottsdale, and Gilbert, we're known for flying in the freshest seafood daily from the East, West, and Gulf Coasts, serving pristine steaks, and crafting bold flavors with clean execution. We're looking for talented chefs at all levels from lead to senior to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences. What You'll Do Lead an extremely high-volume, scratch kitchen with precision and consistency Uphold brand standards in all recipes, techniques, and procedures Provide clear direction and coaching throughout shifts, train staff in real time Conduct regular line checks to ensure flawless execution and food quality Drive guest satisfaction by delivering memorable, chef-driven experiences Promote a fun, positive, and respectful work environment Collaborate with fellow managers to achieve restaurant-wide goals Assist with scheduling, interviewing, hiring, and training team members Step in on prep and line when needed , lead by example Help maximize profitability by managing inventory, ordering, COGs, and labor Enforce all company safety and sanitation policies and procedures What We Offer Benefits starting day one: medical, dental, vision Company-paid life insurance policy 2 weeks paid vacation + floating holidays Monthly dining comp at all Buck & Rider & Ingo's Tasty Food locations Opportunities for advancement in a growing, innovative brand Employee referral program Paid training with tools for success Closed on Thanksgiving & Christmas to spend time with family A culture of respect, teamwork, and professionalism What We're Looking For 2+ years of culinary leadership experience in a high-volume setting Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials Proven ability to lead, coach, and develop culinary teams Excellent communication skills, both verbal and written Skilled with kitchen equipment and confident with knife work Ability to stand, walk, and work long hours in a fast-paced kitchen Current Food Handler's or ServSafe certification (or ability to obtain) Steak & seafood knowledge is a plus, but the drive to learn is even better Requirements:

Job Description Noble 33 is a hospitality and lifestyle company with an expanding portfolio of distinctive, high-energy dining concepts in the U.S. and internationally. Our collection includes Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterrania, and 1587 Prime - each designed to deliver elevated experiences through exceptional cuisine, striking design, and vibrant atmosphere. Our success is driven by visionary leadership and a deep commitment to operational excellence. At Noble 33, we empower our leaders to cultivate strong teams, drive performance, and uphold the standards that define our culture and brand. We're looking for dynamic operators who are passionate about people, execution, and creating unforgettable guest experiences. Toca Madera Toca Madera is an experience for all your senses. The Mexican-inspired steakhouse brings bold flavors, premium ingredients, handcrafted cocktails, and a high-energy atmosphere together to create unforgettable nights. The menu highlights elevated interpretations of Mexican classics, crafted with a commitment to sustainable and organic sourcing that enhances every dish. With locations in Scottsdale, Houston, Las Vegas, and Miami coming soon, Toca Madera continues to define indulgent, sensory-driven dining with impeccable flavor and vibrant energy. Under the general guidance of the Culinary Director, the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: Maintain constant quality control of all food prepared and ensure it meets the Culinary Director's and Restaurant standards and is served on time Understand the operational set up and principle of the restaurant Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards Hiring and training staff to prepare and cook all the menu items Identify training needs and conduct training for all back of house team members and positions Coordinate the kitchen team and support any position that is in need of help Complete necessary food and station preparation prior to the scheduled event Ensure efficient and accurate use of produce, products and equipment in and around the kitchen Ensure that hygiene and safety protocols are implemented and enforced to the highest standard Conduct inventory of ingredients and equipment and placing orders as needed Specific Job Knowledge & Skills: Culinary degree preferred, High School or equivalent required Two to four years in a management position, preferably in an upscale or lifestyle brand hotel Ability to thrive in a high-pressure environment Passion for food and for creating exceptional guest experiences Gracious, friendly, and fun demeanor Ability to multitask, work in a fast paced environment and have a high level attention to detail Strong verbal and written communication skills in English, prefer bilingual English/Spanish Develop and maintain positive and productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Available to work on call shifts, after hours, over weekends and on holidays Physical Abilities: Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Requires manual ability to use, carry, and operate all necessary equipment We use eVerify to confirm U.S. Employment eligibility.