Concept: Modern American, ingredient-driven cuisine highlighting fresh, high-quality produce and meats. The open kitchen will feature a wood-fire oven for creative cooking—think charred seasonal vegetables, blistered shellfish (clams, mussels), hearth-seared steaks, roasted fish, artisan flatbreads, and more.
Ownership & Autonomy: This is a free-standing, independently operated restaurant owned by a hotel group with an adjacent property. You’ll have the creative latitude to develop your own menu, culinary identity, and team culture, with the resources of a seasoned ownership group.
The Opportunity
We’re seeking a visionary Executive Chef to lead all culinary operations from pre-opening through ongoing service. You’ll shape the menu, define standards, build and mentor the kitchen brigade, and drive excellence in quality, consistency, and cost control.
Key Responsibilities
Pre-Opening
- Develop the full culinary program and seasonal menu roadmap (small plates, raw/cold, hearth specialties, mains, sides, desserts).
- Collaborate on kitchen layout, equipment spec (with focus on wood-fire oven), smallwares, and BOH workflows.
- Create recipes, tasting protocols, plating guides, prep lists, and SOPs; build allergen and modifier matrices.
- Hire, train, and schedule the BOH team; establish culture, standards, and performance expectations.
- Source and negotiate with farms, ranches, fisheries, and purveyors; set receiving and traceability standards.
- Build accurate pre-opening budgets, pars, vendor accounts, and inventory systems.
Ongoing Operations
- Lead daily service with hands-on expo presence; uphold pace, quality, and consistency.
- Manage food cost and kitchen labor to target; maintain inventory controls, waste logs, and accurate recipe costing.
- Ensure top-tier food safety and sanitation (HACCP/ServSafe), health-department readiness, and impeccable line checks.
- Drive menu engineering, seasonal changes, chef features, and LTOs tied to guest feedback and sales mix.
- Train and coach cooks and sous chefs; conduct performance reviews and succession planning.
- Partner with FOH/GM on hospitality standards, timing, and menu storytelling; support marketing, PR, and community events.
- Maintain equipment, coordinate PM schedules, and manage facilities tickets.
- Analyze KPIs (guest satisfaction, comp %/waste, food & labor cost, health scores) and implement continuous improvement.
Qualifications
- 5+ years in progressive kitchen leadership with at least 2 years as Executive Chef or Chef de Cuisine.
- Demonstrated expertise with wood-fire/hearth cooking (grill, plancha, embers, roasting, searing).
- Successful new-opening experience (SOPs, training, tastings, vendor setup), strongly preferred.
- Strong financial acumen: recipe costing, menu engineering, inventory controls, and labor scheduling.
- Proven team builder and mentor with calm, professional leadership under pressure.
- ServSafe Manager (or equivalent) required upon hire.
What We Offer
- Creative control to author the menu and culinary voice of a flagship, free-standing concept.
- Strong ownership support with professional resources and adjacent hotel synergies.
- Competitive compensation package (salary, bonus potential) commensurate with experience.
- Benefits package and growth opportunities within the ownership group.
- Brand-new kitchen with a centerpiece wood-fire oven and quality equipment.
Location & Schedule
- East Valley (Power & Ray Rd.), Arizona.
- Full-time, salaried leadership role; evening, weekend, and holiday availability required.
How to Apply
Interested candidates should contact Chan Jin:
Please include a resume, brief culinary philosophy, and a sample seasonal menu (or link to portfolio) showcasing wood-fire applications and modern American dishes.
We are an Equal Opportunity Employer and value diversity at all levels of the organization.
