Executive chef jobs in Tempe, AZ - 254 jobs

Now Hiring: Executive Chef - Élephante Scottsdale Salary: $110,000 - $120,000 + Bonus + Benefits Élephante, the iconic coastal Italian-inspired restaurant from Santa Monica, has arrived in Scottsdale. Known for its elevated cuisine, stunning ambiance, and high-volume energy, Élephante delivers an unforgettable dining experience built on craftsmanship and creativity. We're seeking an accomplished Executive Chef to lead our kitchen operations and bring authentic Italian excellence to life in the heart of Old Town. About the Role The Executive Chef oversees all back-of-house operations, leading a talented culinary team in a fast-paced, high-volume environment. This role demands exceptional technical skill in upscale Italian cuisine - including scratch-made pastas (extruded and rolled) and wood-fired pizza - along with strong leadership, financial management, and a passion for culinary innovation. You'll collaborate closely with the General Manager to deliver flawless execution, uphold brand standards, and drive operational success. Key Responsibilities Lead all kitchen operations with a focus on quality, consistency, and hospitality Oversee menu development and execution, including fresh pastas and wood-fired pizzas Train, coach, and inspire a high-performing culinary team Maintain full responsibility for scheduling, training, and performance management Manage food and labor costs, inventory, and purchasing to achieve financial goals Ensure compliance with health, safety, and sanitation standards Collaborate with front-of-house leadership to ensure seamless service Drive creativity through seasonal menus and innovative specials Maintain a clean, organized, and efficient kitchen environment Conduct daily pre-service meetings and lead by example during service Uphold company standards and support the culture of excellence across the venue What We're Looking For 8+ years of progressive culinary experience as an Executive Chef in upscale, high-volume restaurants Extensive knowledge of Italian cuisine, including handmade pastas (extruded and rolled) and wood-fired pizza techniques Proven leadership and mentoring skills with a passion for developing teams Strong business and financial acumen, including P&L and cost management Exceptional organizational and problem-solving abilities Proficiency with kitchen technology, inventory, and POS systems Ability to thrive under pressure while maintaining composure and quality Flexible schedule availability, including evenings, weekends, and holidays Why Join Élephante Competitive salary ($110,000 - $120,000) + performance bonus Comprehensive benefits package (health, dental, vision, and more) Opportunity to lead one of Scottsdale's most exciting new culinary destinations Career growth potential within a premier hospitality group Work in a creative, supportive, and high-energy environment If you're a culinary leader who combines Italian artistry with operational excellence - and you're ready to shape the next chapter of Élephante's story in Scottsdale - we'd love to meet you. Apply today and bring your craft to Élephante. Salary Description $110,000 - $120,000 + Bonus and Benefits

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]]

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%

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.

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:** 1325866BR **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.

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.

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

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 DescriptionDescription: 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 leads the community's dining operations, delivering an exceptional culinary experience that enhances the lives of our residents. This role oversees all aspects of the kitchen and dining program, including menu development, food procurement, meal preparation, and service. The Executive Chef is responsible for managing food, supply, and labor budgets; hiring, training, and guiding a high-performing dining team; maintaining inventory controls; and ensuring full compliance with all regulatory requirements. If you're inspired by creating memorable meals, motivated by excellence, and passionate about serving others, we invite you to join our team and make a meaningful impact every day. 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.

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.

Are you a culinary professional with a passion for training, coaching, and supervising a team?Do you take pride in making a lasting impression on members and guests through food quality?Do you want to enjoy Christmas at home with your family? The grass IS greener here at The Country Club at DC Ranch! We are currently hiring for Full-Time Executive Sous Chef to join our team. This position will assist and supervise daily kitchen operations at all of our outlets, but mainly oversee the Clubhouse kitchen. They will also train the team and assist and coach all culinary staff in order to prepare, execute and present food according to Club standards. In the absence of Executive Chef, the Executive Sous Chef shall be in charge of the operation of all kitchen staff. Why The Country Club at DC Ranch? The Country Club at DC Ranch is a member-owned, nationally acclaimed private golf and country club poised prominently near the McDowell Mountains that features a championship caliber golf course displaying the design artistry of Tom Lehman and John Fought, a stunning 45,000 square-foot Ranch Hacienda Clubhouse, pickleball and tennis courts, pool complex and fully appointed fitness facility. The Country Club at DC Ranch embodies an exclusive desert lifestyle - its vibrancy and warmth welcomes members, their family and guests and the Club heralds its Mission Statement, as follows: Through exceptional hospitality, The Country Club at DC Ranch is committed to building tradition and dedicated to being the pre-eminent southwest lifestyle club by creating a legacy of fun, family and friendliness. Benefits we offer: Health, Vision, Dental insurance (Full-time) Pet insurance, Pet Discount Program (Yes, we care about your fur baby(ies)! AND this is for ALL employees) Matching 401k Employee Assistance Program PTO/Sick Time Employee Retail Discounts Lifetime Gym Membership Golf privileges Referral Program Employee Scholarship Fund Growth Opportunities & more! Qualifications Must have current AZ Food Handler's Card Culinary degree highly desired Minimum 5 years of sous experience in a luxury private club, resort, or high-end restaurant 2+ years of experience in a leadership role is a plus Must be able to perform duties of all culinary positions - Grill, Sauté, Garde Manager, Pastry, and Basic Food Preparation Schedule Our lunch hours are 11am - 3pm in the Ranch House/Clubhouse Our dinner hours are 5pm - 9pm in the Ranch House/Clubhouse Open availability is preferred (AM, PM, Weekday, Weekend, Holidays except Christmas) You can learn more about us at ***************** or follow us on Instagram @thecountryclubatdcranch !

As a member of the Bistro management team, the Executive Chef assists the AJ's Bistro Team Lead to effectively direct and supervise all activities of their department and its personnel to achieve merchandising, sales and customer service goals established for the department. The Executive Chef reports to the Bistro Team Lead and communicates and works directly with the Bistro Team Lead and the Store Team Lead. Responsibilities: An Executive Chef is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. An Executive Chef's responsibilities include: Act as the store's primary foodie Assist in the curation of product assortment and procurement function for the Bistro Develop recipes to produce gourmet food with healthy options in store Develop menus for product offering and work with vendor partners in product/recipe development Work in partnership with the Catering Director on menu planning, facilitating the production of catering menus that ensure profitability and company standards of food quality; Ownership over food safety and sanitation in the Bistro Educate guests and team members on products and recipes Primary ordering and inventory management for the Bistro Assist and drive the hiring process for the Bistro Assist Bistro Team Lead with Training and development of the Bistro team Assist Bistro Team Lead with scheduling responsibilities for the Bistro Assist Bistro Team Lead with driving sales and profitability, while controlling shrink, labor, and other expenses Continue to learn and self-develop to stay attune to current healthy eating and food trends Ensure safe working environment for team members and guests; by complying with all policies and procedures Own Bistro compliance with all state, county and local weights and measures guidelines All other duties as assigned Employees may occasionally experience the following physical demands for an extended period: Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending Perks & Benefits Competitive compensation, paid weekly Retirement Benefits Medical, dental, and vision insurance for yourself and eligible dependents Tuition Reimbursement for qualified courses Scholarship opportunities for continued education Store discount programs (10% off household groceries) Fun work environment where you have the opportunity to nourish your community Must be 18 years of age. Must be 21 years of age for any position that serves alcohol. For Internal Transfers/Promotion/Rehire Candidates: Your current leader must recommend that you apply for this position and provide an endorsement upon request from HR. You may be asked to accept a part-time position if that is the only position available Rehires must be approved by an HRBP

Additional Information: This hotel is owned and operated by an independent franchisee, LionGrove. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. The Executive Chef & Beverage Director is a dual leadership role responsible for overseeing all culinary and beverage operations within the establishment to ensure exceptional quality, innovation, and guest satisfaction. This role with oversee all the front of house F&B operations that include Banquets, Restaurants, In Room Dining, and any other F&B outlet. This position requires strategic menu development, cost management, and team leadership to create a cohesive and dynamic dining and beverage experience. The role demands collaboration with suppliers, management, and staff to maintain high standards of food safety, presentation, and service. The Executive Chef & Beverage Director will also drive creativity in both kitchen and bar offerings, aligning with current trends while honoring the brand's identity. Ultimately, this role is pivotal in elevating the overall guest experience and contributing to the business's profitability and reputation in the competitive hospitality market. Minimum Qualifications: Proven experience as an Executive Chef and Beverage Director or in a similar dual leadership role within the hospitality industry. Strong knowledge of culinary techniques, beverage mixology, and current food and drink trends. Demonstrated ability to manage multiple teams and operations in a fast-paced environment. Excellent organizational, communication, and leadership skills. Certification in food safety and handling, and relevant beverage service certifications. Culinary degree or equivalent professional training. Experience working in upscale or fine dining establishments. Proficiency with inventory and point-of-sale management software. Background in menu engineering and cost analysis. Preferred Qualifications: Sommelier certification or advanced beverage management credentials Responsibilities: Develop and execute innovative culinary and beverage menus that reflect the brand's vision and appeal to diverse customer preferences. Manage daily kitchens and bar operations, ensuring efficiency, quality control, and compliance with health and safety regulations. Lead, mentor, and train culinary and beverage teams to foster a culture of excellence, teamwork, and continuous improvement. Oversee inventory management, vendor relationships, and cost control measures to maximize profitability without compromising quality. Collaborate with marketing and management teams to plan special events, promotions, and seasonal offerings that enhance customer engagement. Skills: The Executive Chef & Beverage Director utilizes culinary expertise and beverage knowledge daily to craft menus that balance creativity with operational feasibility while overseeing the front of the house F& B operations. Leadership and communication skills are essential for effectively managing and motivating diverse teams, ensuring smooth collaboration between kitchen and bar staff. Strong organizational abilities support efficient inventory control, budgeting, and vendor negotiations, directly impacting profitability. Adaptability and trend awareness enable the role to innovate offerings that meet evolving customer tastes and market demands. Additionally, problem-solving skills are critical for addressing operational challenges promptly while maintaining high standards of quality and service. Disclosed during interview process This company is an equal opportunity employer. frnch1

Candidates must be legally authorized to work in the United States. Executive Chef & BeverageSalary: USD 170,000 annually Reporting To: General Manager Dotted Line: VP of Food & Beverage (Corporate) Role Overview This Executive Chef & Beverage role is the senior leader of the Food & Beverage division, accountable for the strategic direction, culinary excellence, and operational performance of all dining and event outlets across a large-scale resort. The position requires a rare blend of hands-on culinary leadership and director-level operational expertise. This leader will elevate menus, drive consistency and creativity across outlets, and lead the whole F&B operation through a period of transformation and growth. This role is high-visibility, high-impact, and central to the guest experience. Key Responsibilities Culinary Leadership & Menu Development Lead the culinary vision across all outlets, including existing restaurants and a future signature restaurant opening post-renovation. Enhance, refresh, and create menus that align with brand standards, guest expectations, and commercial objectives. Ensure culinary excellence, consistency, food quality, and presentation across all dining platforms. Provide direct leadership and mentorship to senior culinary leaders. Food & Beverage Operations Oversee the full F&B division, including: Restaurants (front and back of house) In-Room Dining Banquets and Events (front and heart of house) Drive operational efficiency, service excellence, and financial performance across all outlets. Maintain a strong, hands-on presence in operations with clear standards and accountability. Lead cost control initiatives, food quality management, and operational optimization. Leadership & Team Structure Directly manage five senior leaders, including: Restaurant Manager (Front of House) Kitchen Manager / Chef Banquet Manager Banquet Chef Supporting supervisory leadership Build, develop, and stabilize leadership teams during a period of organizational change. Partner closely with Human Resources on talent development, succession planning, and recruitment. Strategy & Stakeholder Alignment Act as a strategic partner to the General Manager and Corporate F&B leadership. Align on brand standards, capital planning, renovation timelines, and future outlet concepts. Lead change management initiatives within the F&B division. Ensure seamless coordination between culinary vision and operational execution. Candidate Profile Required Experience & Skills Extensive experience in a resort environment as a Director of Food & Beverage or equivalent leadership level. Strong culinary background, with the credibility and capability to lead chefs and enhance menus personally. Proven experience overseeing multiple outlets, including restaurants, banquets, and in-room dining. Highly operational and hands-on leadership style with strong floor presence. Demonstrated success leading large, complex F&B operations through change. Strategic thinker with the ability to execute at the ground level.

Job Description The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. A minimum of five years' experience in cooking Mexican cuisine is required. Responsibilities and Duties ● Plan and direct food preparation and culinary activities ● Modify menus or create new ones that meet quality standards ● Estimate food requirements and food/labor costs ● Supervise kitchen staff's activities ● Arrange for equipment purchases and repairs ● Recruit and manage kitchen staff ● Rectify arising problems or complaints ● Give prepared plates the “final touch” ● Perform administrative duties ● Comply with nutrition and sanitation regulations and safety standards ● Keep time and payroll records ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven working experience as a head chef ● Excellent record of kitchen management ● Ability to spot and resolve problems efficiently ● Capable of delegating multiple tasks ● Communication and leadership skills ● Keep up with cooking trends and best practices ● Working knowledge of various computer software programs (MS Office, restaurant management software, POS) ● BS degree in culinary science or related certificate and/or high-volume kitchen experience is a plus Experience in High Volume Kitchen required Benefits Offered: Employer Paid Health Insurance: Low-Deductible PPO Plans Dental, Life & Vision Insurance Generous Employee + Guest Discounts at all Restaurant Locations Paid Vacation/Sick Time We use eVerify to confirm U.S. Employment eligibility.

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.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: Isabella's at Grayhawk Golf Club - Scottsdale, AZ Title: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Job Type: Full-time Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

The Porch is hiring a highly skilled Assistant Kitchen Manager/Sous Chef! The Porch is a fun neighborhood joint with four current locations in Phoenix/Arcadia, Tempe, Downtown Gilbert, and Flagstaff. We offer a delicious menu, great happy hour deals, weekend party brunch, late night fun, exceptional sports viewing, and yard games. As a Lead Cook/Sous Chef, you will have the opportunity to contribute to the overall excellence of our restaurant and help us delight our customers with mouthwatering dishes as well as leading a skilled kitchen team.. Responsibilities: Oversee and assist the Kitchen Manager in supervising the back-of-the-house staff Assist in hiring and training kitchen staff Contribute to menu changes, recipes, and presentation Place select orders Maintain a sanitized and well-organized kitchen Prepare workstations for cooking Prepare and maintain kitchen equipment Check the quality of ingredients Prepare cooking ingredients using various techniques Cook food using various culinary techniques Arrange food and ensure appealing presentation Manage food storage, stock, and ingredient orders Requirements: Prior experience as a cook, lead cook, or sous chef Skilled in operating kitchen equipment Skilled in various cooking techniques Knowledge of and adherence to sanitation procedures Strong teamwork and communication skills Great organizational skills Ability to multitask and act quickly High school diploma or equivalent Perks and Benefits: Flexible schedule Employee discount If you are a talented and motivated cook with a passion for creating delicious food, a desire to grow, apply now to join our dynamic team at The Porch! Work schedule 8 hour shift Benefits Flexible schedule Employee discount