Executive Chef

Description

Summary: Seeking an experienced Executive Chef / Head Chef to lead culinary operations at an established upscale East Valley restaurant known for elevated dining and high-quality ingredients. Highlights: 1. Lead culinary operations for an established upscale restaurant 2. Oversee all back-of-house operations and culinary development 3. Opportunity to lead a respected culinary program Executive Chef / Head Chef Opportunity An established upscale East Valley restaurant with more than 30 years of continuous operation is seeking an experienced Executive Chef / Head Chef to lead its culinary operations. The restaurant is known for elevated dining, strong guest loyalty, high-quality ingredients, and a polished dining experience. We are seeking a chef who can balance leadership, consistency, operational discipline, and creativity while maintaining the standards of a respected and long-standing concept. Position Summary The Executive Chef / Head Chef will oversee all back-of-house culinary operations, including kitchen leadership, food quality, inventory management, vendor relationships, menu execution, labor management, sanitation, training, and culinary development. This role requires a hands-on leader capable of maintaining excellence during high-volume service while developing and mentoring a strong kitchen team. Key Responsibilities • Lead daily kitchen operations and ensure consistency, presentation, and execution standards. • Manage food quality, inventory, ordering, prep systems, and kitchen organization. • Develop and maintain recipes, plating standards, prep procedures, and kitchen systems. • Hire, train, schedule, and mentor kitchen staff. • Maintain food safety, sanitation, cleanliness, and health department compliance. • Collaborate with ownership and management on menu development and operational performance. • Control food cost, labor cost, waste, and purchasing efficiency. • Foster a professional, positive, and accountable kitchen culture. Ideal Candidate • 5+ years of culinary leadership experience. • Prior Executive Chef, Head Chef, Chef de Cuisine, or strong Sous Chef experience preferred. • Experience in upscale casual, chef-driven, or scratch-kitchen environments. • Strong leadership, communication, and organizational skills. • Ability to perform under pressure while maintaining consistency and professionalism. • Passion for hospitality, food quality, and guest experience. Compensation Competitive compensation package based on experience, leadership ability, operational expertise, and overall fit. Target compensation range for highly qualified candidates is anticipated to fall between $80,000–$100,000 DOE, with flexibility for exceptional experience and proven leadership. Additional Information This is an opportunity to lead the culinary program of a respected East Valley restaurant with an established reputation, loyal clientele, and long-standing operational history. Please Send Résumé’ to Jim@boarddeveloper.com