Executive Chef - Katsuya Scottsdale
About The Position
The Executive Chef is responsible for the overall leadership, management, and success of all culinary operations. This position provides strategic direction and operational oversight for the kitchen, ensuring exceptional food quality, financial performance, food safety compliance, and team development. The Executive Chef leads the culinary vision of the operation while partnering closely with restaurant and hotel leadership to deliver exceptional guest experiences. This role oversees culinary management teams, including the Chef de Cuisine, and is responsible for creating a culture of excellence, accountability, innovation, and continuous improvement.
Requirements
- Preferred minimum of five (5) years of progressive culinary management experience in a high-volume, service-focused hospitality environment.
- Minimum of two (2) years of experience as an Executive Sous Chef, Chef de Cuisine, or equivalent culinary leadership role.
- Proven ability to lead, develop, and retain high-performing culinary teams.
- Strong knowledge of food costing, budgeting, purchasing, inventory management, and labor controls.
- Advanced understanding of culinary techniques, food preparation, and kitchen operations.
- Experience creating menus and implementing culinary programs.
- Excellent leadership, communication, organizational, and problem-solving skills.
- Ability to maintain high standards while operating in a fast-paced environment.
- Food Handler Certification required.
- Must be at least 21 years of age or older.
- Must be able to provide documentation that shows you are authorized to work in the United States.
- Must be eighteen (18) years of age.
Nice To Haves
- Culinary degree preferred but not required.
- ServSafe Manager Certification preferred.
Responsibilities
- Provide leadership and oversight for all culinary operations, ensuring consistency, quality, and execution across all meal periods and service outlets.
- Manage and develop the Chef de Cuisine, Sous Chefs, and kitchen leadership team.
- Maintain the highest standards of food quality, presentation, cleanliness, and sanitation.
- Lead menu development, recipe creation, seasonal offerings, and culinary innovation in alignment with brand standards.
- Ensure proper execution of recipes, portioning, plating specifications, and culinary procedures.
- Monitor food costs, labor costs, purchasing, and inventory controls to achieve budgeted financial goals.
- Analyze financial performance and implement operational strategies to improve profitability and efficiency.
- Develop staffing plans and support recruiting, hiring, onboarding, training, and retention initiatives.
- Foster a positive, inclusive, and high-performance culture within the culinary team.
- Conduct performance evaluations and provide ongoing coaching, mentoring, and development.
- Ensure compliance with all health department regulations, food safety standards, and company policies.
- Establish and maintain standard operating procedures for all culinary functions.
- Collaborate with front-of-house leadership to ensure seamless service execution and guest satisfaction.
- Develop relationships with vendors and oversee product sourcing, purchasing, and inventory management.
- Monitor kitchen equipment maintenance and coordinate repairs as needed.
- Lead culinary execution for special events, banquets, private dining experiences, and promotional programming.
- Identify opportunities for operational improvements and enhanced guest experiences.
- Participate in budgeting, forecasting, and long-term business planning initiatives.
- Perform additional duties assigned by senior leadership.
Benefits
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
