Executive Chef - Canopy by Hilton at Deer Valley

Extell Development Company•Phoenix, AZ

3d•Onsite

About The Position

The Executive Chef is the senior leader responsible for the entire culinary operation for 5 outlets, ensuring a premium guest dining experience and the financial success of the Food & Beverage program. These outlets include an Italian cuisine restaurant, lounges, in-room dining, and a café. This role holds direct oversight of the culinary team, managing all back-of-house (BOH) functions, including menu creation, staff development, and cost control. The ideal candidate is a creative, hands-on culinary professional with exceptional leadership, a deep understanding of profitability, and a passion for utilizing locally sourced food and drink in innovative offerings.

Requirements

Minimum of 5-7 years of progressive leadership experience in a professional kitchen, with at least 3-5 years as a Head Chef or Executive Chef in a full-service or upscale environment.
Experience managing multi-outlet culinary operations (restaurants, lounges, and banquets) is highly desirable.
Culinary Arts degree or equivalent professional certification (e.g., Certified Executive Chef - CEC) preferred.
Advanced knowledge of food safety principles and current certification (e.g., ServSafe).
Exceptional leadership, coaching, and team-building skills.
Strong financial acumen with proven ability to manage budgets, control food and labor costs, and drive profitability.
Excellent communication (written and verbal), interpersonal, and delegation skills.
Superior problem-solving and decision-making abilities, with a focus on results.
Deep knowledge of BOH systems, inventory management, and kitchen equipment.
Ability to work flexible hours, including evenings, weekends, and holidays.
Passion for culinary excellence and the ability to thrive under pressure in a dynamic environment.

Nice To Haves

Culinary Arts degree or equivalent professional certification (e.g., Certified Executive Chef - CEC) preferred.
Experience managing multi-outlet culinary operations (restaurants, lounges, and banquets) is highly desirable.

Responsibilities

Plan and direct all food preparation and culinary activities.
Design, develop, and implement innovative menus, daily specials, and banquet offerings, with a strong emphasis on seasonal and locally sourced ingredients, while ensuring distinct offerings for all 5 outlets (Italian restaurant, lounges, in-room dining, and cafe).
Ensure consistent quality, taste, and presentation of all dishes, setting and enforcing plating standards.
Conduct ongoing market analysis to align menus and offerings with current trends and customer preferences.
Oversee and manage the day-to-day operations of the kitchen and all BOH functions.
Manage inventory, ordering, and purchasing of all food, beverage components, and kitchen supplies.
Estimate food and labor costs, monitor financial performance against budget, and implement cost control measures without compromising quality.
Negotiate and maintain strong relationships with vendors and local suppliers to ensure high-quality, competitively priced locally sourced products.
Manage kitchen equipment maintenance, scheduling necessary repairs and upgrades.
Lead, mentor, and motivate a diverse team of Sous Chefs, Line Cooks, and Prep Cooks.
Oversee recruitment, training, and scheduling for all supervised staff to ensure optimal coverage and productivity across all 5 outlets.
Conduct regular performance reviews, provide coaching, and foster a positive, professional work environment.
Ensure strict adherence to all brand, health, safety, and sanitation standards and regulations.
Conduct regular inspections of all operational areas to ensure cleanliness, functionality, and compliance.
Develop and implement kitchen policies and procedures for efficient workflow and inventory management.