Executive Chef

The Executive Chef at ADERO Scottsdale Resort is responsible for leading the culinary operations to deliver exceptional dining experiences that reflect the resort's commitment to quality and innovation. This role involves designing and executing diverse menus that highlight seasonal and locally sourced ingredients, ensuring consistency and excellence in every dish served. The Executive Chef will oversee kitchen staff, stewarding staff, manage inventory and budgets, and maintain high standards of food safety and sanitation. Collaboration with resort management and event teams is essential to tailor culinary offerings for various functions and guest preferences. Ultimately, the Executive Chef plays a pivotal role in enhancing the resort’s reputation by creating memorable culinary experiences that delight guests and drive business success.

Minimum Qualifications:

• Proven experience as an Executive Chef or in a senior culinary leadership role within a high-volume, upscale hospitality environment.
• Formal culinary education or equivalent professional training.
• Strong knowledge of food safety standards and kitchen management practices.
• Demonstrated ability to manage budgets, control costs, and optimize kitchen operations.
• Excellent leadership and communication skills to effectively manage and inspire a diverse culinary team.

Preferred Qualifications:

• Experience working in luxury resort or hotel culinary operations.
• Familiarity with regional and international cuisines, with an emphasis on farm-to-table and sustainable practices.
• Certification in food safety and sanitation (e.g., ServSafe).
• Proficiency in culinary software and inventory management systems.
• Experience in menu engineering and nutritional analysis.

Responsibilities:

• Develop and implement creative and appealing menus that align with the resort’s brand and guest expectations.
• Lead, train, and mentor kitchen staff to maintain high performance, teamwork, and professional growth.
• Manage kitchen operations including inventory control, cost management, and supplier relationships to optimize efficiency and profitability.
• Ensure compliance with all health, safety, and sanitation regulations to maintain a safe and clean kitchen environment.
• Collaborate with resort management and event coordinators to customize culinary services for special events, banquets, and daily dining.

Skills:

The Executive Chef utilizes culinary creativity and technical expertise daily to design menus that meet guest expectations and operational goals. Leadership skills are essential for managing kitchen and stewarding staff, fostering a collaborative environment, and ensuring consistent food quality. Strong organizational and financial skills enable effective inventory management, cost control, and budgeting to maintain profitability. Communication skills facilitate coordination with resort management and event teams to deliver tailored culinary experiences. Additionally, knowledge of food safety and sanitation standards ensures compliance and a safe working environment for all kitchen personnel.